Hasselback Sweet Potatoes with Sage 
Difficulty: Intermediate  |  Prep Time: 90 Days  |  Serves 4-6

  • 4 medium sweet potatoes
  • 1/3 cup good extra virgin olive oil
  • 2 cloves of garlic grated on a Microplane
  • 1 tbsp + 1 tsp of quality maple syrup
  • 1/8 tsp ground cinnamon
  • 1 pinch of cayenne pepper (optional)
  • 16-20 fresh sage leaves
  • ½-¾ cup freshly grated Parmesan cheese (depending on the desired level of cheesy-ness)
  • Salt
  • Pepper

Pre-heat the oven to 425˚F. Rub a large baking dish with oil (or line it with parchment/foil) and briefly set aside.

In a small bowl, whisk together the olive oil, garlic, maple syrup, cinnamon, and cayenne until well combined. Set aside.

Scrub the sweet potatoes and pat them dry. Now it’s time to “Hasselback” the potatoes. Place two chopsticks (you can also use two knives or two wooden spoons) on either side of each potato. Carefully cut crosswise slits into the potato at ¼-inch intervals, stopping before you miss all the way through so that the slices stay connected at the base. (The chopsticks/knives stop your blade before you slice through the potato.)

Brush the potatoes with half of the oil mixture, including the bottoms, doing your best to get some of the oil into the slits. Arrange the potatoes in the prepared baking dish. Place 4-5 sage leaves between the slices of each sweet potato, and season the potatoes generously with salt and pepper.

Bake the potatoes for 40 minutes. Remove the potatoes from the oven and brush them with the remaining oil mixture. The potatoes should have started to fan out at this point, so make sure you get in between the slices with the oil. If your potatoes haven’t fanned, don’t worryyou can gently nudge the layers apart with the back of a fork. Season in between the layers with an extra pinch of salt.

Return the potatoes to the oven and bake for 25-30 minutes until they’re very tender and the edges are crisp. Sprinkle each of the potatoes with Parmesan cheese (again, make sure you get down in the slits, people), and bake for a final 5-7 minutes until the cheese is melted and lightly browned. Serve immediately.

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