Hasselback Maple Pecan Sweet Potatoes

Hasselback Maple Pecan Sweet Potatoes

Any time you want an impressive brunch dish, side dish, or even dessert, Hasselback Maple Pecan Sweet Potatoes is the dish you want.

This dish is a great alternative to a sweet potato casserole, sweet potato pie or even roasted sweet potatoes.

This dish is deliciously yummy and are flavored with a few favorite ingredients we all love, maple syrup, and pecans. Did we say awesomely yummy.


Learn more about – Maple Syrup – The Same As Cane Sugar – Recipes Included


What Are Hassleback Potatoes

They are not a particular variety of potato, but rather the dish that employs the potato.

The name Hassleback comes from the restaurant Hasselbacken, where the potato dish was first introduced in 1940 in Stockholm, Sweden.

Hasselback potatoes are a simple dish, and in their simplest form, are nothing more than whole potatoes (even sweet potatoes) cut in such a way as to resemble a fan or accordion when roasted.

Hasselback Maple Pecan Sweet Potatoes

The outside of the potato becomes crisp on the outside and soft and creamy on the inside.

Preparing the sweet potatoes this way not only makes them look fancy, but it makes it easy to flavor them with different ingredients.

You can stuff between the slices with cheese, herbs, or butter either before or after they are baked.

Hasselback Maple Pecan Sweet Potatoes

6 sweet potatoes – choose ones of approximately the same length and ones that are long and straight

1 tbsp olive oil

1/4  cup chopped pecans

2 tbsp butter

1/4 cup maple syrup

Preheat oven to 425°F. Line a large baking sheet with foil.

Wash and dry sweet potatoes. Using a sharp knife and starting from one end of the sweet potato, make slices about 1/8 inch wide, but make sure not to cut all the way through. Cut about 3/4 of the way down for each slice. Repeat with all sweet potatoes.

Place sweet potatoes onto baking sheet. Lightly brush with olive oil. Bake for approximately 40 minutes or until sweet potatoes are tender.

While Sweet Potatoes Are Cooking

Add maple syrup and butter to a small saucepan. Bring to low simmer and stir until butter is fully dissolved. Add in chopped pecans and stir to coat. Remove from heat.

Lower oven to 350°F.

Spoon sauce and pecans over cooked sweet potatoes. Place potatoes back into the oven to cook for approximately 10 minutes.

Hasselback Maple Pecan Sweet Potatoes

If desired, drizzle tops of sweet potatoes with additional maple syrup before serving. Plate and serve warm.

More sweet potato recipes.


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Roasted Sweet Potato Salad with a Apple Maple Vinaigrette

Sweet Potato Salad

This golden roasted sweet potato salad with arugula, pecans, dried cranberries, goat cheese, and a wonderfully delicious Apple Maple Vinaigrette makes for a great accompaniment to just about any meal.

Cooks Notes

Goat cheese can be purchased plain or with added flavors. Like Basil, Rosemary and even Honey.

This recipe is using goat cheese with honey. Though you can opt for other flavors or just plan goat cheese.


True to their name, sweet potatoes have a naturally sweet flavor, which is further enhanced through cooking methods like roasting.

Kathleen Goodwin, RD of the Diet Channel says that sweet potatoes come in 2nd on a list of the top 10 most nutritious super foods.

As for the leafy green in this salad called rocket, another name for arugula, it has a distinctive peppery crunch and is a great addition to any salad that has vegetables or fruit.


Try These Deliciously Yummy Salads Made With Arugula


Roasted Sweet Potato Salad with a Apple Maple Vinaigrette

For the Salad

3 large sweet potatoes (about 2 pounds total)

2 tablespoons olive oil

1 teaspoon Himalayan salt

1/2 teaspoon freshly ground black pepper

2 packed cups arugula

1/2 cup pecan halves

1/2 cup dried cranberries

4 ounces goat cheese

For the Dressing

2 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon Himalayan salt

1/4 cup olive oil

Arrange a rack in the middle of the oven and heat the oven to 425°F.

Peel the sweet potatoes and cut into 3/4-inch cubes. Place on a rimmed baking sheet lined with aluminum foil.

Add olive oil, salt, and black pepper, and toss to combine. Spread out into a single layer.

Cover baking sheet with aluminum foil and roast for 10 minutes. Remove foil and continue roasting for another 10 minutes.

Remove from oven and let cool for at least 10 minutes. Spoon roasted sweet potato into a large salad bowl, cover and place the bowl in refrigerator.

Meanwhile, make the dressing.

Place apple cider vinegar, Dijon mustard, maple syrup, ground cumin, smoked paprika, and salt in a medium bowl and whisk to combine.

While whisking gradually add olive oil in a steady stream and whisk until the dressing is combined and emulsified.

Remove salad bowl from fridge and add the arugula, pecan halves, dried cranberries, and crumbled goat cheese into the bowl.

Drizzle with the dressing and toss to combine.

Plate and eat alone or with your favorite protein.


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More Deliciously Yummy Recipes

Roasted Charred Sweet Potatoes

Sweet potatoes are one of the most versatile ingredients in the kitchen. They’re amazing boiled, baked, sautéed, and fried.

You can even turn sweet potatoes into an alternative pasta. Like with this dish, Goan Coconut Chicken Curry with Spiraled Sweet Potato.

One of the easiest and most useful ways to cook sweet potatoes is to roast them.

For perfect roasted sweet potatoes every time, make use of these simple rules (high lighted – bold letters).

I personally opt for roasting at a super high temperature.To get the charred look and flavor – roast at 400 degrees for 30 minutes – place chopped tossed sweet potatoes on a metal cookie sheet lined with aluminum.

If you just want a nice golden char, then use a glass baking dish.

Both methods will be cooked on the outside with a custardy smooth inside.

Diced or chopped. That depends on how you will use them.

Diced would be great to use in omelettes, scrambled eggs, tossed into a salad among others.

Now chopped would be great as a finger food, or just a wonderful addition to a meal as a side dish.

One inch or bigger diced or chopped means more surface area per bite for delicious caramelization.

Aim if possible for equally sized potato pieces so that each piece cooks at the same rate.

As for the sweet potato skin – it is up to you to dice or chop with the skin on or you can peel it off.

Removing the skin is totally up to you. There is no harm in peeling it off. The only thing you’ll lose is some added nutrients and especially the fiber.


If you like eating the skin of baked sweet potatoes, then you need to try this recipe – Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad


Spice them up – Add flavor with spices and herbs that complement sweet potatoes.

Dried spices like cumin, chili powder, turmeric, or curry powder all pair nicely with sweet potatoes.

Freshly chopped herbs like rosemary, thyme, oregano, parsley or cilantro work as well.

Before roasting, toss the diced or chopped potatoes with avocado oil and lime or lemon juice and one or more of the choices above.

Just don’t forget the salt and pepper.

Roasted Charred Sweet Potatoes

2 medium sweet potatoes, washed and chopped with skin on

3 tablespoons Avocado oil

1 to 2 teaspoons dried cumin

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

1/2 cup fresh cilantro, chopped

Juice of 1/2 lime

Add the oil, cumin, salt and pepper to a large mixing bowel. Mix together, then add the chopped potatoes and toss to coat.

Spoon sweet potatoes onto a baking sheet spread out evenly.

Place baking sheet into a preheated 425 degree oven, and roast the diced potatoes for 30 to 40 minutes or until a fork can pierce them, turning once during the roasting process.

Remove from oven and let cool about 5 minutes. Add sweet potatoes to a serving bowel along with chopped cilantro and lime juice. Mix gently to coat.

Eat the dish as is or as a side dish with your favorite meat.

Roasted Sweet Potatoes And Figs

Roasted Sweet Potatoes and FigsThe number on producer of sweet potatoes in the United States alone, is the state of North Carolina, planting and harvesting more than 40% of the national supply.

3 popular sweet potato varieties sold at market

Image Credit: Saveur Magazine

The website for the sweet potato industry, North Carolina Sweet Potatoes say that the list of sweet potato varieties changes rapidly and new varieties are released almost annually.

The most popular varieties sold at your local market are, Covington Sweet Potato, O’Henry Sweet Potato, and the Japanese Sweet Potato.

The popular food magazine, also found on line, Saveur says that shopping for sweet potatoes, particularly during the Thanksgiving holiday (USA), you can came across a surprising range of varieties, 16 to be exact.

They go on to say that a consumer can find both heirlooms and new hybrids alike, all which are being grown in the United States.

Our feature recipe – Roasted Sweet Potatoes And Figs – uses three different types of sweet potatoes, which are the speckled purple sweet potato, which is named because of their flecked magenta flesh.

An heirloom variety with pale orange skin and flesh, and not to forget the Hannahs varity which has tan skin and an off-white interior. When roasted the flesh takes on a yellow cast, a lightly sweet flavor, and a dry texture.

Here is what you will need to prepare – Roasted Sweet Potatoes And Figs in your own kitchen.

2 1/4 pounds sweet potatoes, different colors

5 tablespoons olive oil

Himalayan salt and fresh black pepper to taste

6 dried figs

Zest and juice of 1 lemon

2 peeled coins fresh ginger

2 1/2 tablespoons sugar

3 tablespoons dark balsamic vinegar

12 scallions or green onions (white and green parts), cut into 1 1/2 inch segments

1 red chili,halved, seeded, thinly sliced

My mother had two fig trees in her garden, both a black and green variety. Fresh figs can be very fragile, and need to be eaten within a day or two of harvesting. We used dried figs in our recipe because they are just as versatile as fresh figs when re-hydrated.

Read more here about the Benefits Of Figs Help Fight Against Common Ailments.

Recipes directions:

Preheat oven to 475 degrees. Scrub potatoes and slice each one into wedges.

roasted sweet potatoesToss wedges with 3 tablespoons of olive oil, s teaspoons of Himalayan salt, and a few grinds of black pepper. Spread on a baking sheet. Sprinkle and roast until soft, about 25 minutes.

rehydrating fdried figs with lemon zest, juice, sugar and fresh gingerMeanwhile, place the dried figs in a medium saucepan with lemon zest, juice, ginger, and 1 tablespoon of sugar. Cover with fresh water by 2 inches. Bring to a boil and simmer until figs return to plump fig pose.

dried figs rehydratedScoop figs from saucepan with a slotted spoon and drain on some paper towels. Let dry, and quarter the figs, cutting away the stems.

In a small saucepan, stir together the balsamic vinegar, and remaining 1 1/2 tablespoons of sugar. Bring to a boil, reduce heat and simmer until thickened, about 4 minutes.

Roasted Sweet Potatoes and Figs - close upArrange roasted sweet potatoes on a serving platter. Pour remaining 2 tablespoons of olive oil into a sauce pan and heat. place in onions, and chili. Fry for about 4 to 5 minutes, stirring often. Spoon the oil, onions, and chili over the sweet potatoes.

Nestle the figs among the wedges and drizzle with the balsamic reduction. Suggested to serve at room temperature.

Ginger and Lemon Juice WaterMaybe you are wondering what to do with the water solution that was used to dehydrate the figs? Put it into your Nutri-Bullet or blender, and blend for about 30 to 40 seconds and drink down a nutritious anti-inflammatory drink.

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