It’s that time of year when the air gets crisp, and we start craving all the tastes of fall: cinnamon, maple, nuts, and, of course, sweet potatoes. So let’s put them together! We have the perfect dish to do it, too: Hasselback Maple Pecan Sweet Potatoes.

The Hasselback method is one of our favorites – remember our Smoky Hasselback Potatoes, Hasselback Chicken, and Easy Hasselback Baked Apples?! – and it’s the perfect way of getting all that flavor mixed in with the delicious orange spud. Plus, the slicing and baking method gives the sweet potatoes a fantastic combination of creamy and crispy that’s the epitome of fall food. We can’t praise this one enough, so let’s stop talking and start cooking! Watch us make it, then read on for the recipe.



2 medium sweet potatoes

1 tablespoon vegetable oil

Salt and black pepper, to taste

2 tablespoons butter, melted

1 teaspoon ground cinnamon

¼ cup chopped pecans

¼ cup maple syrup

½ teaspoon pure vanilla extract

½ teaspoon kosher salt


Preheat the oven to 425 degrees Fahrenheit. It’s about (218 degrees Celsius).

Place a sweet potato between two chopsticks for stability and knife guidance. Every ¼-inch along the length of the sweet potato, slice ⅞ of the way through, or until the knife hits the chopsticks. (The chopsticks will help prevent the knife from cutting through the sweet potato.) Repeat with the 2ed potato.

By trg6q

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