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Dessert Hasselback Sweet Potatoes

Decadent Hasselback sweet potatoes make an unexpected yet impressive dessert. Warm, buttery caramelized sweet potatoes are topped with melted chocolate, pistachios, and coconut and served with vanilla ice cream.

Tasty Team
81% would make again
Total Time

1 hr 20 min

1 hr 20 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 5 min

1 hr 5 min

Dessert Hasselback Sweet Potatoes
Total Time

1 hr 20 min

1 hr 20 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 5 min

1 hr 5 min

Ingredients

for 6 potatoes

  • 6 medium sweet potatoes
  • ½ cup (1 stick) unsalted butter, melted
  • ⅓ cup brown sugar, brown coconut sugar, or granulated monk fruit sweetener
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup semisweet chocolate
  • 1 tablespoon coconut oil
  • maple syrup, for drizzling
  • chopped pistachios or nut of choice, for garnish
  • flaked coconut, for garnish
  • vanilla ice cream, for serving

Nutrition Info

  • Calories 427
  • Fat 22g
  • Carbs 54g
  • Fiber 3g
  • Sugar 29g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. ​​Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Wash and scrub the sweet potatoes, then pat dry with a paper towel or clean dish towel. Use a sharp knife to cut ⅛-inch-thick slices down the length of each potato. It can help to place wooden spoon handles, chopsticks, or butter knives on both sides of the sweet potato as a guide to avoid slicing all the way through.
  3. In a small bowl, stir together the melted butter, brown sugar, cinnamon, vanilla, and salt until well combined.
  4. Place the potatoes on the prepared baking sheet. Use a pastry brush to brush half of the butter mixture onto the potatoes.
  5. Roast for 30 minutes. Remove the potatoes from the oven. Use a fork to gently separate the potato slices and brush on the remaining butter mixture, allowing it to seep between the slices. Roast for 30 more minutes, or until the potatoes are crispy on the edges and tender in the middle.
  6. Meanwhile, in a small pot over low heat, heat the chocolate and coconut oil, stirring often, until melted and smooth.
  7. Remove the potatoes from the oven and transfer to a plate. Drizzle with the maple syrup and melted chocolate, then sprinkle with the pistachios and coconut flakes.
  8. Serve with a scoop of vanilla ice cream, and enjoy!
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Dessert Hasselback Sweet Potatoes