These baklava hasselback sweet potatoes are the easiest thing to put on your holiday table. Six ingredients and a little knife trick are all it takes to make your potatoes go from drab to fab! No marshmallows are required!
We all love sweet potatoes over here on the Cutting Veg. Dang it I will do my best to bring sweet potatoes to you in all the forms. From sweet to savory, in breads or toasted, I have tried to do it all. But have I ever done the hasselback? I know. It has been a long time coming.
This recipe mostly came out of trying to think of a new way to have sweet potatoes for thanksgiving. We all know of that marshmallow granola concoction people make on Thanksgiving. My mom never served it. However, when we would go to Boston Market, my sister used to always order that. I never understood it, but I hope this easy 5 ingredient recipe makes up for it.
This, if I may say so, is the ultimate upgrade.
What are hasselback sweet potatoes, you might ask? Well, basically, hasselback potatoes means cutting through the potato but not all the way, in thin lines. This allows the edges to get nice and crispy. And y’all know I love a crispy potato!
So once you roast these guys up nice, you don’t stop there. You could but why would you? I top them with a baklava topping that brings me back to Israel. I ate my WEIGHT in baklava when I was there. Look, I wouldn’t call them baklava hasselback sweet potatoes for nothing!
The topping is essentially chopped pistachios, honey (I love this brand), and a pinch of cinnamon tossed together. It could not be easier, and also makes for a delicious oatmeal topping, if I do say so myself. Just spoon the topping over the cooked sweet potatoes and you are good to go! I also love to drizzle a little honey and some pomegranate seeds on top. But I am also extra like that!
If you end up making these guys, make sure to tag me on @thecuttingveg or send me an e-mail. I always love to see your recreations!
10 minPrep Time
45 minCook Time
55 minTotal Time
- 4-5 medium sweet potatoes
- 1 tablespoon avocado oil
- pink salt
- 1/4 cup pistachios, chopped (can sub walnuts or almonds)
- 1 tablespoon honey (or brown rice syrup if vegan)
- pinch cinnamon and salt
- pomegranate seeds and extra honey, for topping
Preheat oven to 425 degrees Fahrenheit. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
Put potatoes on a baking sheet and rub with avocado oil. Sprinkle with salt and bake for until tender, around 45 minutes.
While the potatoes are cooking, stir together pistachios, honey, cinnamon, and salt until combined. Once the potatoes are cooked, place on a serving plate. Top with baklava mixture, then sprinkle with pomegranate and drizzle with extra honey. EAT.