These Brown Butter Hasselback Sweet Potatoes are as delicious as they are pretty! Potatoes are sliced hasselback style, covered in brown butter, and roasted to perfection. Served with all of your favorite toppings, this recipe is a crowd pleasing side dish for any gathering!
Few things are as satisfying as creating edible ART, as illustrated here with these Brown Butter Hasselback Sweet Potatoes.
Additionally, nothing is more maddening than when things don’t go according to plan. You burn the mirepoix. You overcook the salmon. YOU SLICE THROUGH THE HASSELBACK POTATO.
Now, if you’re unfamiliar with this type of potato dish, let’s get you up to speed.
What Are Hasselback Potatoes?
Hasselback potatoes are simply potatoes that are thinly sliced, accordion style, although not all the way through the potato. They’re then baked, resulting in a precut baked potato. The style originated in the 1950’s when a restaurant in Sweden, named Hasselbacken, served them on their menu for the first time. And the rest is history.
How to Make Them
It may seem as though the method to make hasselback potatoes is an easy one…and that’s where you’d be wrong. As previously mentioned, nothing is more maddening then slicing your hasselback perfectly: 1 slice, 2 slice, 3 slices, 4….and just like that, you slice straight through the dang potato.
“WHYYYYYYYYYYYY?!” you’d likely yell, arms stretched toward the sky in a dramatic fit. Well, that is if you’re anything like me.
But I wouldn’t write an article about hasselback potatoes and the fit of RAGE one can be thrown in to while making them if I didn’t have a hot tip to make the process smoother.
Enter: CHOPSTICKS.
That’s right!
Chopsticks. The humble duo of wooden dowels, which you likely have multiple of in the back of your utensil drawer from all that late night Chinese take out (same).
Using chopsticks to steady your potato, they serve as a barrier, stopping your knife before it slices through to the cutting board. GENIUS, right?
Believe me, I’m flipping my hair right now I’m so proud. 
Now that we’ve got the process down what’s next?
Brown butter, you say? I knew we’d be best friends.
Brown some butter, liberally mop it over each of your sweet potatoes, sprinkle with some salt and pepper, and give your self the high five you deserve.
Well, maybe pop them in the oven first.
SO MUCH BEAUTY! Perfectly roasted, pooled in brown butter. Name a more beautiful site.
How to Serve Them
Look at this gorgeous spread! While these Born Butter Hasselback Sweet Potatoes would be delicious as is, why don’t we create a little Hasselback Sweet Potato BAR complete with an array of delicious ingredients to choose your own adventure?
Now we’re talkin’.
Choose your favorite baked potato toppings, but for this fancy spread I included:
- Cooked Bacon
- Fresh Rosemary
- Parmigiano Reggiano
- Green Onion
- Red Pepper Flakes
However you serve them….they’re going be delicious. Mark my words!
These could make up a killer menu at your next party! Check out my post on Simple Entertaining for some additional ideas.
Tried this recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
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Brown Butter Hasselback Sweet Potatoes
Ingredients
- 4 sweet potatoes scrubbed and dried
- 4 Tbsp brown butter, see note
- Salt and pepper
To serve:
- cooked bacon,
- Green Onions, chopped
- Parmigiano Reggiano
- red pepper flakes
- Fresh herbs, like rosemary and thyme
Instructions
- Preheat oven to 425 degrees.
- Place sweet potato in between two chopsticks. Carefully cut 1/8 inch thick slices (no need to be precise - just makes them thin!) the entire length of the potato. Repeat with each potato.
- Place on a foil lined baking sheet that has been sprayed with cooking oil. Brush the brown butter over each potato, ensuring you cover the entire potato in the butter. Sprinkle with salt and pepper and bake for 45 minutes.
- Check potatoes to ensure doneness to your liking, and serve with toppings!
Notes
- Heat butter over medium heat, swirling carefully as it melts.
- Once butter is golden brown, smells nutty, and the pan has browned bits on the bottom, remove from heat.
- Using a spoon, scrape up every brown bit you can, and transfer to a room temperature dish to cool (if you keep in the pan it will continue to brown, and potentially burn).