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Hasselback Sweet Potatoes with Bourbon-Maple Butter

Thinly cutting the spuds into a Hasselback gives more nooks and crannies for the bourbon-maple butter in a 5-ingredient holiday side dish.

Serves 6
Ready in 80 mins
Prep time 15 mins
Cooking time 65 mins
189 calories per serving


> 6 medium sweet potatoes, scrubbed
> 4 tbsp butter
> 2 tbsp maple syrup
> 2 tbsp brown sugar
> 2 tbsp bourbon


Preheat oven to 425°F. On each potato, make a series of evenly spaced slices, approximately ⅛ inch thick, cutting ¾ of the way through so potato remains intact. Add sweet potatoes to a baking dish. Season with salt and pepper.
In a small pot, melt the butter on medium-high. Stir in the maple syrup and brown sugar, cooking 1–2 min., until thickened, stirring constantly. Remove from heat. Season with salt and pepper to taste. Stir in the bourbon.
Using a brush, coat sweet potatoes with half of butter mixture, spreading evenly between every slice. Bake 45 min., remove from oven, and brush remaining butter mixture onto sweet potatoes. Continue to bake 15–20 min., until potatoes are tender and outsides are crisped. Use a fork to slightly fan potato slices. Serve immediately.

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