Why do my hasselback sweet potatoes stay closed instead of fanning open?

The cuts are either too shallow or the covered roast was too short. Slice down to the spoon handles so only a thin base holds the potato together, and keep the dish tightly covered for the full 30 minutes; the steam is what loosens the slices so they can fan.

How do I keep slices from breaking off while I cut?

Use the handles of two wooden spoons as guards on both sides of the potato, and let the knife stop on the wood rather than judging the depth by eye. A long, thin, sharp blade also matters: thick blades wedge the slices apart and crack them off.

Can I make hasselback sweet potatoes a day ahead for Thanksgiving?

Yes, and they reheat beautifully. Roast through the first glaze, cool and refrigerate in the dish, then reheat uncovered at 375 degrees for 15 to 20 minutes with a fresh brush of maple butter. Add the pecans only for the last 8 minutes so they stay crisp.

When do the pecans go on so they toast without burning?

In the last 8 to 10 minutes of the uncovered roast, after the second brush of glaze. Pecans are delicate and the maple sugar around them darkens fast; added early, they scorch before the potato edges have time to crisp.

My sweet potatoes are all different sizes. How do I bake them evenly?

Sort them as you slice: put the largest potatoes in the center of the dish, where the heat is steadiest, and start any very large potato 5 minutes earlier under the foil. Similar sizes are best, but grouping by size inside the pan fixes most of the gap.

Hasselback Sweet Potatoes With Maple Pecan Butter

Ingredients

Scale

8 medium sweet potatoes, about 4 pounds total, long and similar in size
2 tablespoons olive oil
1 teaspoon fine sea salt, divided
1/2 teaspoon black pepper
6 tablespoons unsalted butter
1/3 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3/4 cup pecans, roughly chopped
Flaky sea salt, for finishing

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Instructions

Heat the oven to 425 degrees. Scrub the sweet potatoes well and dry them completely.
Set one potato between the handles of two wooden spoons and slice straight down every 1/8 inch, letting the handles stop the knife about 1/4 inch from the bottom. Repeat with all eight potatoes.
Rub the potatoes with the olive oil, 1/2 teaspoon of the salt and the pepper. Arrange cut side up in a 9 by 13 inch baking dish and cover tightly with foil.
Roast covered for 30 minutes, until the slices have loosened and a knife slides in with slight resistance.
Melt the butter and whisk in the maple syrup, cinnamon, vanilla and the remaining 1/2 teaspoon of salt. Keep the pecans aside.
Remove the foil, gently fan the slices open with a fork, and brush half of the maple butter down between the slices.
Roast uncovered for 20 minutes. Brush with the remaining glaze, scatter the pecans over the tops, and roast 8 to 10 minutes more, until the edges are crisp and the pecans are toasted.
Rest 5 minutes, spoon the pan juices over each potato, finish with flaky sea salt, and serve warm.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 1 hour

Nutrition

Serving Size: 1
Calories: 385
Sugar: 17
Sodium: 230
Fat: 15
Saturated Fat: 6
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 52
Fiber: 6
Protein: 4
Cholesterol: 19