Hasselback Sweet Potatoes with Pistachio Crumble Recipe

Hasselback Sweet Potatoes with Pistachio Crumble transforms a standard root vegetable into a show-stopping side dish through a simple yet elegant cutting technique. The accordion-style slices allow the smoky paprika butter to seep deep into the tender orange flesh, while the chili-spiced pistachio topping adds an addictive, savory crunch. It is a vibrant, textural masterpiece perfect for brightening up a heavy Thanksgiving or Christmas spread for the whole family.

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Hasselback Sweet Potatoes Ingredients

The Potatoes:

• 6 small to medium sweet potatoes: Choose potatoes that are uniform in shape and size so they cook evenly.
• 2 tbsp unsalted butter & 2 tbsp olive oil: This blend prevents burning while adding richness.
• 3/4 tsp smoked paprika: Provides a deep, wood-fire flavor that complements the sweetness of the potato.

The Pistachio Crumble:

• 2/3 cup chopped shelled unsalted pistachios: Green, buttery nuts that toast beautifully.
• Spices: A savory mix of chili powder, garlic powder, onion powder, and more smoked paprika.
• 2 tbsp fresh flat-leaf parsley: For a burst of herbal freshness at the end.
• 1/4 tsp sugar: Optional, but helps balance the heat of the chili powder.

How To Make Hasselback Sweet Potatoes

1. Prep the Oven: Preheat your oven to 425 degrees F. Line a rimmed baking sheet with foil for easy cleanup.
2. Make the Basting Butter: In a small bowl, whisk together the melted butter, olive oil, smoked paprika, and 1/2 teaspoon of salt. The paprika will bloom in the warm fat, intensifying its color and flavor.
3. The Hasselback Cut: Using a sharp knife, make thin slices (about 1/8-inch thick) crosswise along the sweet potato. The crucial trick is to slice only two-thirds of the way down, leaving the bottom intact so the potato holds its shape like an accordion.
4. First Roast: Place the potatoes on the baking sheet. Brush them generously with about half of the paprika butter, doing your best to nudge some of that flavored fat between the slices. Bake for 30 minutes until they are halfway cooked and the skins begin to wrinkle.
5. Fan and Finish: Remove the tray from the oven. Gently press down on the tops of the potatoes with a fork to help the slices fan open. Brush the exposed interiors with the remaining butter. Return to the oven for another 35 minutes until the insides are soft and the edges are crisped and caramelized.
6. Toast the Crumble: While the potatoes finish, heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chopped pistachios, chili powder, garlic powder, onion powder, salt, and sugar. Toast the mixture, stirring often, for 3 to 4 minutes until it smells nutty and aromatic. Off the heat, stir in the fresh parsley.
7. Serve: Transfer the tender potatoes to a platter and generously spoon the warm, crunchy pistachio crumble over the top.

Recipe Tips

• The Wooden Spoon Trick: To prevent accidentally slicing all the way through the potato, place a wooden spoon handle or chopstick on either side of the potato on the cutting board. The knife will hit the wood before it hits the board, leaving a perfect base intact.
• Uniformity is Key: Try to buy sweet potatoes that are roughly the same thickness. If one is much fatter than the others, it will take significantly longer to bake.
• Don’t Force the Fan: After the first 30 minutes, the potatoes might still be a bit tight. Don’t force them open too hard or they might snap in half. Just gentle pressure is enough.
• Watch the Nuts: Pistachios have a high oil content and can burn quickly in a hot skillet. Keep them moving constantly and remove them from the pan immediately once toasted.

What To Serve With Hasselback Sweet Potatoes

• Roast Pork Tenderloin: The sweetness of the potatoes pairs beautifully with savory pork.
• Lemon Herb Chicken: A bright, citrusy main course cuts through the earthiness of the root vegetables.
• Garlicky Kale Salad: A raw or wilted green salad adds necessary bitterness and texture.
• Greek Yogurt: A dollop of cool, thick yogurt or sour cream on the side contrasts with the spicy crumble.

How To Store Hasselback Sweet Potatoes

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Keep the crumble separate if possible to maintain its crunch.
• Reheat: Reheating in the microwave will result in soft, soggy potatoes. For best results, place them back in a 350°F oven or an air fryer for 10 minutes to crisp up the edges again.
• Freeze: It is not recommended to freeze these, as the texture of the sweet potato can become watery and grainy upon thawing.

Hasselback Sweet Potatoes Nutrition Facts

• Calories: 290 kcal
• Fat: 18g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 5g
• Vitamin A: 120% DV

Nutrition information is estimated per serving.

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