Hasselback Sweet Potatoes

This post is sponsored by Primal Kitchen. All opinions are my own.

Crispy Hasselback Sweet Potatoes topped with a creamy Rosemary Garlic Dip. Such a comforting dish that your whole family will love!

CUTTING YOUR POTATOES

Hasselbacking your potatoes is really easy!

If you are worried about cutting all the way through I recommend using the chopstick trick.

Place the potato on a cutting board. Add a chopstick on either side of the potatoes. Make 1 / 4 or 1 /8 inch cuts in the potatoes at about 2 / 3 way down. By having the chopsticks on either side of the potatoes it will stop you from cutting all the way through the potato.

TIPS WHEN MAKING YOUR POTATOES

I cut my potatoes 1 /4 inch thick. If you are looking for a crispier potato I recommend slicing your potatoes 1 /8 inch thick instead.
To make sure these potatoes got crispy I brushed a mixture of oil and butter. If you do not have both you can use either or.
For the oil I used a high heat avocado oil. You can use any other type of high heat oil like peanut.
Don’t have sweet potatoes? Substitute the sweet potatoes with russet potatoes.
To prevent your potatoes from sticking to your baking pan I recommend lining it with parchment paper or spraying it with oil.

For the sauce I used Primal Kitchens Rosemary‌ ‌Garlic‌ ‌Vegan‌ ‌Mayo. I love using it for its bold flavorful and creamy texture. For these potatoes I added it directly on the potatoes. However, you can serve it as a dip alongside the potatoes.

This mayo is made without ‌eggs,‌ ‌soy,‌ ‌or‌ ‌canola. To get your own jar for the holidays coming up head to Primal Kitchen’s website and get 10% off your next purchase. Just use the code ITSALLGOODVEGAN. With this affiliate code I will receive a small commission.

These Hasselback Sweet Potatoes are:

Crispy

Garlicky

Comforting

Crowd Pleaser

Simple to make

If you make this Hasselback Sweet Potatoes I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!

Servings: 4
Time: 1 hour
Difficulty: easy
Print

Garlicky, comforting, and flavorful. Such a simple and easy recipe to whip up.

Hasselback Sweet Potatoes

2 medium sweet potatoes, washed
2 Tbsp dairy-free butter, melted
1 Tbsp avocado oil
⅛ tsp pepper

Rosemary and Garlic Dip

1 Tbsp unsweetened dairy-free milk
1 jar (12 ounces) Primal Kitchen’s Rosemary Garlic Vegan Mayo Spread and Dip
¼ tsp salt
⅛ tsp pepper
⅛ tsp rosemary

Garnish

Chopped green onions
flakey sea salt

Directions

Preheat the oven to 425 degrees F (218 C). Line a baking pan with parchment paper and set aside.
Place the sweet potato on a cutting board and make ¼ inch thick slices across the potato ⅔ of the way through. Be careful not to cut all the way through the potato. For this step I like to add a chopstick on either side of the potato to prevent me from cutting through the potato. See the video for reference. Place both potatoes on the baking sheet
In a small bowl combine the butter, oil, and pepper together. Using a basting brush, brush the butter mixture on the potatoes making sure to get into the slices.
Bake potatoes for 45-55 minutes or until the potatoes are tender and golden brown.
Meanwhile, add all of the dip ingredients in a bowl and mix. Taste the dip and add additional seasoning (salt, pepper, or rosemary).
Take the potatoes from the oven and let cool for 5-10 minutes. Serve the hasselback potatoes with the dip drizzled on top or in a bowl on the side. Garnish with flakey sea salt and chopped green onions.

Make it Your Own

Want extra crispy hasselback potatoes? Slice the potatoes ⅛ inch think instead of ¼ inch.
For extra buttery potatoes add more butter.
Don’t have sweet potatoes? Use russet potatoes instead.

Hasselback Sweet Potatoes