Hasselback Sweet Potatoes



– 3 lb. sweet potatoes, rinsed, peeled and sliced – 1/2 cup brown sugar (you can also use Swerve Brown Sugar alternative) – 1/2 cup all purpose flour – 1/2 cup chopped pecans – 3 Tbsp. butter, melted – 1/2 tsp. cinnamon – 1/4 tsp. nutmeg – 1/4 tsp. salt


Step 1

Preheat oven to 350 degrees. Lightly spray a 12" baking dish (rectangular or oval), with non stick baking spray. (You can also use a 9x9" pan or baking dish.) Set dish aside.

Step 2

Rinse and peel the sweet potatoes. Using a Chef's or Santoku knife, slice the peeled potatoes into 1/8" slices. Place the sliced potatoes on their side, keeping the potato shape, in the baking dish.

Step 3

Make the brown sugar pecan crumble: to a bowl, add the brown sugar, flour, pecans, cinnamon, nutmeg and salt. Stir together with a fork to combine. Pour the melted butter over the top of the crumble and mix. Mixture will be crumbly and gravel-like.

Step 4

Top the sweet potatoes with the pecan crumble mixture, placing the crumble on the tops and sides of the potatoes. Cover the baking dish with foil.

Step 5

Bake at 350 degrees for 35 minutes. Remove the foil and bake for another 10 minutes to toast the pecans.

Step 6

Remove from oven and let cool for 10 minutes before serving.

Check out a couple of our other recipes below!