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Savory Hasselback Sweet Potatoes with Sage & Garlic

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4.92 from 12 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Yield 4 servings
Category Side Dish
Cuisine American
Author Lauren Grant


Savory hasselback sweet potatoes featuring creamy, buttery insides, crispy skins, and loads of flavor from garlic and sage. These are simple, stunning and so dang satisfying.


  • 1 tablespoon + 2 teaspoons olive oil
  • 2 medium sweet potatoes (about 10–12 ounces each)
  • Kosher salt and black pepper
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, chopped
  • ½ teaspoon nutmeg
  • 2 tablespoons finely chopped sage*
  • 1 shallot, thinly sliced, optional


  • Heat oven to 425ºF with rack set in middle position; place a large cast-iron skillet on middle rack while oven preheats.
  • Wash and thoroughly dry potatoes.
  • Cut potatoes in half lengthwise then place cut side down on a cutting board. Working with one half at a time, arrange wood skewers or chopsticks along length of potato half. Cut ⅛-inch slices crosswise (top to bottom) nearly all the way through the potato (about 80% of the way through), stopping before you cut through the bottom (the wood skewers should act like bumpers and keep your knife from slicing all the way through).
    hands slicing sweet potatoes in hasselback technique
  • Carefully remove skillet from oven and drizzle 1 tablespoon oil in pan; swirl to coat. Gently arrange sweet potato halves, cut side down, in a single layer; drizzle ½ teaspoon oil over each potato half and sprinkle with salt and pepper.
  • Return skillet to oven and back sweet potatoes 30 minutes.
    hasselback sweet potato halves in a cast iron skillet
  • Meanwhile, melt butter in a small saucepan over medium-low heat; stir in 1 teaspoon salt, garlic, and nutmeg. Cook until fragrant and bubbly, about 30 seconds. Off heat, stir in sage.
  • Remove sweet potatoes from oven and separate slices using a fork or knife. Fit a few slices of shallot between sweet potato slices (3 or 4 per potato); spoon butter mixture evenly over potatoes.
    hasselback sweet potatoes topped with an herby garlic mixture in a cast-iron skillet
  • Return skillet to oven and back potatoes 10 minutes more. Turn oven to broil and broil potatoes 2–4 minutes, until edges are crispy and charred.
    hasselback sweet potatoes topped with an herby garlic mixture in a cast-iron skillet


A 12-inch cast-iron skillet is ideal for this recipe. A 10-inch will work (it's what I have) but you may need to trim some of the potato ends to get them to all fit in the pan.
* Thyme or rosemary would be great substitutions or additions to the sage.


Serving: 1/2 sweet potatoCalories: 233kcalCarbohydrates: 31gProtein: 2gFat: 11.5gSaturated Fat: 5gCholesterol: 15mgSodium: 592mgFiber: 4.5gSugar: 0.5g
Keywords Hasselback sweet potato, Hasselback sweet potato recipe
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