These Hasselback sweet potatoes are thinly sliced and roasted until tender inside and caramelized on the edges, then finished with a drizzle of balsamic glaze, a sprinkle of freshly grated Parmesan and a scattering of fresh herbs. They make a beautiful side dish for eight or a satisfying meatless main for four. This is a simple, flavorful sweet potato recipe that is elegant enough for a holiday table yet easy enough for weeknight cooking.
Parmesan Hasselback Sweet Potatoes Recipe
I typically prefer sweet potatoes prepared on the savory side, and these Hasselbacks are a favorite. I enjoyed one for lunch over baby greens and felt perfectly satisfied. If you’re looking for an attractive Thanksgiving side or a comforting vegetarian main, these will fit the bill. They pair well with roasted or grilled proteins, or can be served on a simple salad for a lighter meal.
The holidays can be a busy, stressful season. Between travel, extra events and indulgent meals, it helps to prioritize small self-care steps: choose nourishing, delicious food, keep track of your goals, and move your body. Simple recipes that taste special — like these Hasselback sweet potatoes — make it easier to enjoy the season without too much added stress.
More sweet potato ideas
- Spiralized Sweet Potato Latkes
- No-Bean Turkey and Sweet Potato Chili
- Loaded Baked Sweet Potato
- Turmeric Roasted Sweet Potato and Macadamia Soup
- Stuffed Sweet Potatoes with Marinara and Mozzarella
Parmesan Hasselback Sweet Potatoes with Balsamic Glaze
Summary: Thin slices are cut down the length of each sweet potato (without cutting all the way through), brushed with butter and olive oil, baked until tender and crisp, then finished with Parmesan, fresh herbs and a balsamic glaze.
Yield: 4 servings (1 sweet potato per serving)
Prep: 15 mins • Cook: 1 hr • Total: 1 hr 15 mins
Ingredients
- 4 medium sweet potatoes (about 7 oz each)
- 1/2 tbsp unsalted butter, melted
- 1/2 tbsp olive oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/2 oz freshly grated Parmesan cheese
- 1 tbsp fresh chopped oregano
- 1 tbsp fresh chopped Italian parsley
- 1 tsp fresh chopped thyme
- 2 tbsp balsamic glaze (store-bought or homemade)
Instructions
- Preheat the oven to 400°F (200°C).
- Using a large sharp knife, make 1/4-inch slices down the length of each sweet potato. Cut carefully so you slice about three-quarters of the way through without cutting all the way; this creates the classic Hasselback effect while keeping the potato intact.
- In a small bowl, whisk together the melted butter and olive oil.
- Place the potatoes in a medium bowl and drizzle half of the butter and oil mixture over them. Gently toss or brush the mixture to coat the potatoes evenly, making sure some of the mixture seeps into the slices.
- Arrange the potatoes on a baking sheet and season with kosher salt and freshly ground black pepper.
- Bake for 50–60 minutes, or until the potatoes are tender inside and the edges of the slices are caramelized and crisp. Baking time will vary slightly with potato size; check for doneness by inserting a knife between slices near the center.
- Remove from the oven and drizzle with the remaining butter/oil. Sprinkle evenly with the grated Parmesan and the chopped herbs (oregano, parsley and thyme). Finish with a drizzle of balsamic glaze.
Tips and variations
- For evenly spaced slices, place the potato between two chopsticks or the prongs of a wooden spoon while slicing — they act as a guard so you don’t cut through the bottom.
- Swap the Parmesan for Pecorino or a sharp aged cheddar for a different flavor profile.
- To make this vegan, substitute dairy-free butter and use nutritional yeast instead of Parmesan.
- Add a touch of honey or maple syrup to the butter mixture for a sweeter caramelized finish.
Nutrition (per serving)
Serving: 1 sweet potato · Calories: 302 kcal · Carbohydrates: 48 g · Protein: 6 g · Fat: 10 g · Saturated Fat: 3 g · Cholesterol: 10 mg · Sodium: 284 mg · Fiber: 7.5 g · Sugar: 17 g
How to make a simple balsamic glaze
To prepare your own glaze, bring 1/4 cup balsamic vinegar to a gentle boil over medium heat, then reduce to a simmer until it thickens and reduces by about half, approximately 3–4 minutes. This yields roughly 2 tablespoons of glaze — enough to dress the potatoes. Watch carefully so it doesn’t burn; the glaze should coat the back of a spoon.
Final notes
This recipe is a lovely option when you want something that looks special but is straightforward to prepare. The combination of roasted sweet potato, nutty Parmesan, bright fresh herbs and tangy-sweet balsamic glaze creates layers of flavor with minimal effort. If you try it, adjust the herbs and finishing salt to your taste and enjoy.