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Hasselback Sweet Potatoes with Cranberries & Pecans

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Course: Side Dish
Cuisine: American
Keyword: Hasselback Sweet Potatoes
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 437kcal
Author: Jaida


  • 4 medium sweet potatoes
  • 4 Tbsp unsalted butter
  • 1/4 cup + 1 Tbsp brown sugar, divided
  • 1/4 tsp ground cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans


  • Preheat oven to 375 degrees F.
  • Using a sharp knife, starting 1/2" from the end of each sweet potato, make thin slices (1/4" or thinner) stopping about 1/4" or so from the bottom of the potato (You can lay wooden utensils or chopsticks on either side of each sweet potato to keep from cutting all the way through.) Once cut, place sweet potatoes on a baking sheet.
  • Add 1 tablespoon of brown sugar into the bowl of melted butter and mix well.
  • Use a pastry or basting brush and generously cover the tops and in between slices on each sweet potato with the butter mixture, using about a third fo the mixture as you will brush the potatoes two more times while they are baking.
  • Place in the oven and bake for 45-50 minutes, or until good and soft (time will vary depending on size of potatoes), removing and brushing with the butter mixture after 15 minutes and again after 30 minutes.
  • Meanwhile, combine the cinnamon, remaining brown sugar, cranberries and pecans in a small bowl and mix well.
  • Once potatoes are done, remove from oven and spoon the brown sugar mixture over the top and in between slices. Return to oven for an additional 5 minutes.
  • Remove and serve hot!


Serving: 1sweet potato | Calories: 437kcal | Carbohydrates: 71g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 131mg | Potassium: 814mg | Fiber: 8g | Sugar: 33g | Vitamin A: 32417IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 2mg
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