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Rosemary Hasselback Sweet Potatoes

These hasselback sweet potatoes are crispy on the outside, soft on the inside, and are topped with a rosemary mustard vinaigrette dressing that is divine. They’re a wonderful way to elevate a potato side dish.

Sooo, is it just me or does anyone else think these things were everywhere this year?

Honestly, I had never even heard of a hasselback potato (and apparently neither has Microsoft Word based on the red squiggly it’s giving me every time I type it) until becoming obsessed with food sharing sites and seeing them everywhere.

Baked hasselback sweet potatoes on a small plate with rosemary dressing.

So it’s a potato with slices…um, ok? What’s the big flippin’ deal?

Since I’m not really into these “top 10” or “best of” posts and have just been scrolling through all of them in the past few days, I figured instead of boring you with recaps of stuff you’ve already seen on here, why not make the one food that has soared to fame this year?

So here we are.

Me and the hasselback. My one and only issue with this potato is that every time I say it, I can’t help but think of Elisabeth Hasselbeck from The View.

Girl’s got style, but annoys the heck out of me. And it has nothing to do with her political views (which she tends to be quite popular or unpopular for depending where you stand) but rather just her. Her voice, her mannerisms, her less than impressive football playing husband…

Anyway, back to the potatoes.

Sweet potatoes, olive oil, salt, pepper and rosemary on a cutting board with a knife.

They may just literally be a baked potato with slices, but now I get it.

What is it that “I get”, you ask?

The butter.

The crispy ends.

The soft middle.

The fun of eating a potato in “almost” slices.

The rosemary mustard vinaigrette on top.

Got it?

We can add these to my favorites along with smashed roasted sweet potatoes, goat cheese mashed sweet potatoes and Caesar salad stuffed sweet potatoes.

A rosemary mustard vinaigrette dressing in a small bowl with a whisk.

Ingredients Needed for Savory Hasselback Sweet Potatoes

  • sweet potatoes
  • extra virgin olive oil
  • fresh rosemary
  • salt & pepper

FOR THE DRESSING

  • lemon juice
  • rosemary
  • dijon mustard
  • shallot
  • extra virgin olive oil
  • salt & pepper
Hasselback sweet potatoes on a baking sheet ready to be roasted.

How to Make Vegan Hasselback Sweet Potatoes That Are Healthy

Clean the potatoes well and pat dry. Preheat the oven to 425 degrees.

Cut each sweet potato in thin slices down the length of the potato stopping before the knife goes all the way through. Rub with oil making sure to get in between each slice and place on the baking sheet.

Sprinkle with salt, pepper, and minced rosemary. Bake for 45 minutes until the edges are golden brown and crispy and the middle of the potato is fork tender.

Whisk together the olive oil, lemon juice, mustard, rosemary, shallots, salt and pepper into a small bowl.

Drizzle the roasted potatoes with the dressing again getting in between all the slices and serve warm.

Roasted hasselback sweet potatoes with rosemary on a plate with fresh rosemary sprigs.

Air Fryer Hasselback Sweet Potatoes

Follow the same instructions to prep the potatoes except cook the potatoes in the air fryer at 400 degrees for 40 minutes. If you are using smaller potatoes, you can reduce the cooking time or increase it for larger ones.

Check out these air fryer hasselback potatoes to see how I do it with Russet potatoes and just follow that recipe!

And if you don’t want to make such tedious hasselback cuts, try this recipe for air fryer sweet potatoes instead.

Tips for Making

  • To make the perfect slits, sit the potatoes in between two chop sticks, or anything that provides at least a 1/2 inch from the bottom. They even have hasselback potato holder, but I don’t feel like that’s necessary!
  • You can use this same recipe to make regular hasselback potatoes. Russet or Yukon Gold varieties work best.
  • For a sweeter potato, add cinnamon sugar instead of the dressing.
  • Try to use potatoes that are about the same size so they cook evenly.
  • Store in the fridge for up to 5 days. Bake to reheat at 350°F until warm.
Vegan hasselback sweet potatoes with rosemary mustard shallot dressing on a plate with a fork.

Common FAQs

Why is it called a hasselback potato?

The term originated in Sweden out of a restaurant in Stockholm, in the 40s.

What is the hasselback technique?

Simply slicing a potato thinly, but not all of the way through. You should be able to transfer it to a plate with the bottom still intact.

Can you freeze hasselback sweet potatoes?

If you are going to freeze these, do so without the dressing. Bake at 350 degrees for 15 minutes. Then turn the heat up to 425°F and cook until crispy. Top with the rosemary dressing.

A forkful of roasted hasselback sweet potatoes on a plate with fresh rosemary sprigs.

More Sweet Potato Recipes You’ll Love

Rosemary hasselback sweet potatoes.

Rosemary Hasselback Sweet Potatoes

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

These hasselback sweet potatoes are topped with a rosemary mustard vinaigrette dressing.

Ingredients

For the Potatoes

  • 2 sweet potatoes
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh rosemary, minced
  • salt & pepper

For the Dressing

  • 1 tablespoon lemon juice
  • 1 teaspoon fresh rosemary, minced
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons shallot, minced
  • 2 tablespoons extra virgin olive oil
  • salt & pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Clean potatoes well and cut into thin slices almost to the bottom of the potato but not fully through.
  3. Rub potatoes with olive oil taking care to get in between many if not all of the individual slices (this is what gets them crispy!).
  4. Place on a baking sheet then sprinkle the rosemary, salt & pepper on top and in between the slices.
  5. Bake for about 45 minutes until the edges are crispy and golden brown while the middle of the sweet potato is fork tender.
  6. Make the dressing by whisking all the ingredients together in a small bowl.
  7. Once the sweet potatoes are out of the oven, drizzle the dressing over top and in between the slices for maximum flavor.
  8. Serve hot.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 542mgCarbohydrates: 25gFiber: 4gSugar: 8gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

DID YOU MAKE THIS RECIPE?

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MK @ Blonde Out Loud

Wednesday 4th of January 2012

I'm making some right now! Always inspiring, Miss Gina!

Kat

Sunday 1st of January 2012

That looks delicious! I might make it for P - she adores sweet potatoes.

Jennifer @ Peanut Butter and Peppers

Sunday 1st of January 2012

OMG! I had no friggen clue what Hasselback potatoes were! I can't believe how stupid, sliced potatoes. ha ha Like you, all I thought of was the girl who was on Survivor married some football player named Hassleback and she's on some talk show. Thank you for this post. Funny I really had no idea what Hasselback was, where do people come up with this stuff?

By the way, love sweet potatoes and I will love to try your recipe, it looks super yummy!!! So excited, get to try a Hasselback Sweet Potato.

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