Hasselback sweet potatoes recipe


A firm friends and family favourite. Here is the trick to perfectly crispy sweet potatoes, time after time. This is such a simple, but tasty meal and so easy to prepare.

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 1 Hour
  • Total Time: 1 Hour 10 Minutes


  • 4 medium sized sweet potatoes
  • 1 tsp finely chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1 tbsp butter, melted
  • 2 tsp olive oil
  • 6 tbsp low fat Greek yoghurt
  • 1 spring onion finely chopped (optional)
How to Make It
  1. Preheat the oven to 220C (425F). Line a baking tray with aluminium foil.
  2. Make a set of 3-4 mm (1/8”) slices along each sweet potato, cutting about two thirds of the way through.
  3. Mix together the butter, thyme, oil, ¼ tsp salt and ¼ tsp pepper in a mixing bowl. Coat the potatoes completely with the mix, ensuring you coat in between the slices.
  4. Place on the baking tray and roast in the oven until the centre of the sweet potatoes are tender and the outside is crisp for about 50 minutes to 1 hour. Halfway through the roasting time, remove the sweet potatoes from the oven and gently run a fork across the tops of the potatoes, to fan the slices and separate them.
  5. Now, stir the yogurt and optional spring onions with a pinch salt and pepper. Serve the sauce on the side with the sweet potatoes. Serve hot.

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