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Hasselback Sweet Potatoes 4 Ways


for 4 servings

  • 4 sweet potatoes
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons
    maple syrup
  • 2 tablespoons
    chopped pecan
  • 1 teaspoon
    fresh rosemary
  • 1 pinch cinnamon
  • cheddar cheese, sliced
  • 1 strip bacon, chopped
  • 1 clove garlic, minced
  • ¼ teaspoon
    dried thyme, finely chopped
  • 1 tablespoon
    fresh parsley, finely chopped
  • 2 tablespoons
    finely grated parmesan cheese
  • ½ avocado, thinly sliced

Chipotle Aioli Sauce

  • ¼ cup
    greek yogurt (60 g)
  • ¼ teaspoon
    chipotle chili powder
  • 1 teaspoon
    lime juice
  • 1 tablespoon
  • ½ teaspoon
    garlic, minced
  • 1 pinch salt

Optional Garnish

  • greek yogurt
  • scallion
    Calories 412
    Fat 14g
    Carbs 63g
    Fiber 9g
    Sugar 23g
    Protein 10g

Estimated values based on one serving size.



  1. Preheat oven to 400˚F (200˚C).
  2. Make a series of slices across the sweet potatoes from tip to tip about ¼ inch (6 mm) thick.
  3. Transfer to a greased baking dish. Brush potatoes with olive oil. Season with salt and pepper.
  4. Bake for 1 hour, or until sweet potatoes are soft.
  5. Dress one potato with maple syrup, pecans, rosemary, and cinnamon.
  6. To one of the remaining potatoes, place thin slices of cheddar in between the potato slices and sprinkle with bacon.
  7. To one of the remaining potatoes, dress with garlic, thyme, parsley, and Parmesan.
  8. Place potatoes back in the oven for 10 minutes, or until cheese is melted.
  9. While potatoes are cooking, combine yogurt, chipotle, lime, water, garlic, and salt into a small bowl. Set aside.
  10. Dress the last potato with avocado slices and the chipotle aioli.
  11. Garnish the potatoes to your liking.
  12. Enjoy!




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