It’s that time of year when the air gets crisp and we start craving all the tastes of fall: cinnamon, maple, nuts, and, of course, sweet potatoes. So let’s put them together! We have the perfect dish to do it, too: Hasselback Maple Pecan Sweet Potatoes.
The hasselback method is one of our favorites – remember our Smoky Hasselback Potatoes, Hasselback Chicken, and Easy Hasselback Baked Apples?! – and it’s the perfect way of getting all that flavor mixed in with the delicious orange spud. Plus, the slicing and baking method gives the sweet potatoes a fantastic combination of creamy and crispy that’s the epitome of fall food. We can’t praise this one enough, so let’s stop talking and start cooking! Watch us make it, then read on for the recipe.
Why You’ll Love This Recipe
These Hasselback Maple Pecan Sweet Potatoes are the ultimate fall comfort food. With flavors of maple syrup, pecans, and cinnamon, this dish is both sweet and savory. The hasselback technique allows the flavors to permeate every slice, making each bite deliciously satisfying. Whether you’re serving it at a holiday table or as a cozy weeknight side, this recipe is sure to impress.
Kitchen Equipment You’ll Need
- Knife
- Chopsticks or similar utensils for slicing guidance
- Baking dish
- Small bowl
- Brush for oiling
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
- 2 tablespoons butter, melted
- 1 teaspoon ground cinnamon
- ¼ cup chopped pecans
- ¼ cup maple syrup
- ½ teaspoon pure vanilla extract
- ½ teaspoon kosher salt
Step-by-Step Instructions
- Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Place a sweet potato between two chopsticks to guide your knife. Slice ⅞ of the way through the potato every ¼ inch along its length. The chopsticks will prevent you from cutting all the way through. Repeat with the second potato.
- Brush the sweet potatoes with vegetable oil and place them in a small baking dish. Season with salt and pepper to taste.
- Bake the sweet potatoes for 30 to 40 minutes, or until they are soft.
- While the potatoes are baking, increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius).
- In a small bowl, mix together the melted butter, ground cinnamon, chopped pecans, maple syrup, vanilla extract, and kosher salt.
- Spoon the maple syrup mixture over and in between the potato slices, making sure to push the pecan pieces into the slices.
- Return the sweet potatoes to the oven and bake for an additional 8 to 10 minutes.
- Once baked, remove from the oven and drizzle any remaining cooking liquid over the potatoes. Allow them to cool slightly before serving.
Tips for Success
- Use chopsticks or any similar utensil to ensure you don’t slice completely through the potatoes.
- Ensure the sweet potatoes are evenly coated with oil for even cooking.
- Adjust the baking time based on the size of your sweet potatoes; larger potatoes might need more time.
Additional Tips or Variations
For an extra kick, consider adding a pinch of cayenne pepper to the maple syrup mixture. You could also try using walnuts instead of pecans for a different nutty flavor.
Nutritional Highlights (Per Serving)
- Calories: Approximately 350
- Fat: 20g
- Carbohydrates: 45g
- Protein: 3g
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time?
Yes, you can prepare the sweet potatoes and maple syrup mixture in advance. Store them separately, and bake the sweet potatoes just before serving.
Can I use other types of potatoes?
While sweet potatoes are recommended for their natural sweetness, you can experiment with regular potatoes. The flavor will differ, but it should still be delicious!
Conclusion
How perfect for autumn are these sweet potatoes? Not only are the root veggies just about to come into season, they pair so well with every dish we start craving around this time of year— and in turn, this maple pecan butter pairs so perfectly with them. Brilliant and delicious!
So what do YOU think? Have you jumped on the hasselback bandwagon yet, or ever made anything similar to this dish? What are your favorite ways to enjoy sweet potatoes? Will you be giving this one a try? What other flavors might work with it? Tell us if you attempt it, and how it turns out for you!