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Hasselback Sweet Potatoes

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 6


  • 1200 grams sweet potato raw weight, each one of mine was about 400 grams so they were big
  • 2 tbs extra virgin olive oil
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 2 tsp fresh rosemary chopped
  • 2 tsp fresh parsley chopped
  • 1 tsp fresh thyme chopped


  • Preheat oven for 400 F.
  • Clean your potatoes very well and pat dry.
  • Start by slicing the bottom of the potato to make it stable. Then, chop the ends off.
  • Use chopsticks as a guard on each side of the potato to make small slices down each potato.
  • Mix olive oil, garlic, herbs and salt and pepper in a small bowl.
  • Generously coat each potato in the mixture ensuring enough gets into the cracks and crevasses.
  • Place on a pan and tent with tin foil. Bake for 40 minutes to 1 hour depending on the size of your potatoes.