Hasselback Cinnamon Butter Sweet Potatoes Step-by-step instructions

Before you start

Before beginning, ensure your oven is fully preheated to 400°F (200°C) to guarantee consistent cooking. Scrub the sweet potatoes under cold running water to remove any dirt, then pat them dry with a clean kitchen towel.

Prepare your workspace by laying out a sturdy cutting board and your chef knife. Having all ingredients measured and ready in small bowls will make the assembly process seamless, allowing you to focus on the precise slicing required for the hasselback technique.

Instructions

Slicing the potatoes

1. 1Prepare the potatoes
   Preheat the oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly. Using a sharp knife, slice each sweet potato crosswise at 1/8-inch intervals, being careful not to cut all the way through the bottom. The slices should remain attached at the base so the potato fans out while roasting.
   Look for The potatoes should look like accordions with thin, even slices.
   Tip Place a chopstick on either side of the potato while slicing to prevent the knife from cutting all the way through.

The potatoes should be sliced at regular intervals, appearing as accordion-like structures. Check that the slices are mostly uniform in thickness, as this consistency is key to ensuring they all reach the same level of tenderness at the same time in the oven. The base of the potato must remain intact.

Applying the glaze

2. 2Make the cinnamon butter and season
   In a small bowl, whisk together the melted butter, brown sugar, and ground cinnamon until well combined. Arrange the sliced sweet potatoes snugly in a large rectangular baking dish. Pour the cinnamon butter mixture evenly over the potatoes, ensuring it drips down into the spaces between the slices. Sprinkle the chopped pecans over the top.
   Look for The butter mixture should be well distributed and the pecans should be evenly scattered.
   Tip Use a pastry brush to ensure the butter reaches deep into the crevices of the slices.

The cinnamon butter mixture should be thoroughly whisked so the sugar is incorporated into the fat. When pouring, ensure that the liquid reaches deep into the slices. The pecans should be distributed across the tops, with some falling into the gaps to toast alongside the butter for the best flavor.

Roasting

3. 3Roast until tender
   Place the baking dish into the preheated oven. Bake for 45 to 50 minutes, or until the sweet potatoes are fork-tender and the edges are caramelized. Remove from the oven and let rest for 5 minutes before serving to allow the butter sauce to thicken slightly and coat the potatoes perfectly.
   Look for The flesh should be soft and the butter should be bubbling and golden brown.
   Tip If the pecans begin to brown too quickly, lightly cover the dish with foil for the last 15 minutes of baking.

The kitchen should smell strongly of cinnamon and roasted sugar. The potatoes will have expanded and fanned out significantly.

The butter should be bubbling around the base, and the pecans should be fragrant. Ensure the potatoes are soft throughout before removing them from the oven, as they will not soften further once removed.

Common mistakes

A common mistake is cutting too deeply into the potato, which can cause it to fall apart during the baking process; using guide sticks like chopsticks is a simple way to prevent this.

Another error is overcrowding the baking dish, which prevents the heat from circulating properly and leads to uneven cooking. Always ensure there is a small amount of space between each potato so the edges can crisp up properly instead of becoming soggy.

How to tell it’s done

The sweet potatoes are done when they are easily pierced with a fork or a small paring knife with no resistance in the center. The slices will have fanned open, and the edges should look slightly shriveled and deeply caramelized.

The cinnamon butter sauce should be bubbling in the bottom of the pan, and the pecans should be toasted to a deep golden brown. The potatoes will be very tender and hold their shape when lifted.