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.
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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


  • 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! The air fryer is also great for roasting baby potatoes if you have those on hand.

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

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5 from 2 votes

Rosemary Hasselback Sweet Potatoes

Servings: 2 servings
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Rosemary hasselback sweet potatoes.
These hasselback sweet potatoes are topped with a rosemary mustard vinaigrette dressing.


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


  • Preheat oven to 425°F degrees.
  • Clean potatoes well and cut into thin slices almost to the bottom of the potato but not fully through.
  • 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!).
  • Place on a baking sheet then sprinkle the rosemary, salt & pepper on top and in between the slices.
  • Bake for about 45 minutes until the edges are crispy and golden brown while the middle of the sweet potato is fork tender.
  • Make the dressing by whisking all the ingredients together in a small bowl.
  • Once the sweet potatoes are out of the oven, drizzle the dressing over top and in between the slices for maximum flavor.
  • Serve hot.


Serving: 1SERVINGCalories: 291kcalCarbohydrates: 25gProtein: 3gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 17gSodium: 542mgFiber: 4gSugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. 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.

  2. How have I not heard of these?! I need to get out more. I eat sweet potatoes at least once a week and will definitely be giving this a try. The dressing sounds great.

    Hope you have a happy New Year!

  3. I’ve never heard of these before! I’ve seen enough, though- I want to stop looking at them and start eating them instead :)

  4. I love the addition of the mustard vinaigrette. I think a large part of their appeal is that they’re easy but look oh so fancy. Can’t wait to try it with sweet potatoes!

  5. Well, yours turned out 10 times better than mine did haha, I haven’t seen ones with sweet potato so great change-up! Happy New Year, Gina :) can’t wait to cross paths in 2012 in orlando!!

  6. I make sweet potatoes once a week and this is a great way to spice it up! Hopefully this week I won’t get the fiance’s normal response to sweet potatoes: “oh…sweet potatoes again.” haha!

  7. I never knew the name of these… I think I get the hype by just looking at your gorgeous photos of them though. It seems like they get crispier than a baked potato yet softer than crunchy fries. Looks awesome! Have a safe and happy new year’s!!