VG Vegetarian

Hasselback Sweet Potatoes

These Hasselback Sweet Potatoes are the perfect side dish that are easy enough for a weeknight dinner and pretty enough for a holiday celebration!

Prep: 15 minsCook: 25 minsTotal: 40 mins
Servings: 2 1x


  • 2 large sweet potatoes
  • ¼ cup Brummel & Brown organic buttery yogurt spread
  • 2 cloves minced garlic
  • 2 tablespoons kosher salt
  • Fresh herbs like thyme and sage, chopped


  1. Preheat oven to 425F.
  2. Cut the ends off your washed sweet potato and cut the bottom edge so that it lays flat on the cutting board.
  3. Put chopsticks on either side of the sweet potato and cut ⅛ inch slices, making sure not to cut all the way through the potato.
  4. Warm the Brummel & Brown organic spread, then brush it along the outside and in between each potato slice.
  5. Rub each potato with minced garlic and sprinkle with kosher salt.
  6. Roast in the oven for 30 minutes.
  7. After 30 minutes, brush the potatoes again either using fresh Brummel & Brown organic spread, or using the juices that have dripped onto the pan.
  8. Roast for another 20 – 30 minutes.
  9. Top with fresh herbs and enjoy!!
© The Toasted Pine Nut