Hasselback Purple Sweet Potatoes

This recipe is a really easy meal idea that looks much fancier and more impressive than the amount of work required to make it. It requires just a few ingredients and can be prepared with almost any kind of sweet potatoes.
The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first developed by Leif Elisson in the 1950s. Make even thin slits through the sweet potato (or other vegetables) between two chopsticks or wooden spoons while leaving the bottom intact, and you’ll have a beautiful, fan-shaped sweet potato that makes any meal more fun and festive.

3 Medium-sized purple sweet potatoes, washed and scrubbed
3 Fresh rosemary sprigs
3 tbsp Olive oil
Fleur de sel
Black pepper
2 tbsp Pumpkin seeds
50 g Feta, crumbled
2 tbsp Cilantro, chopped

Preheat the oven to 200C/400F. Remove needles the rosemary sprigs. Wash and dry purple sweet potato. Set one purple sweet potato in between two chopsticks or wooden spoons and make slits about 1/8 inch / 3 mm apart going down the sweet potato, leaving 1/4 inch / 6mm at the bottom unsliced. Using the chopsticks or wooden spoons will ensure that the cut does not go all the way through. Repeat with the remaining sweet potatoes.
Place each sweet potato cut-side up on a baking dish or a cast-iron pan. Tuck the rosemary sprigs in between the slices and brush all over with the olive oil. Sprinkle the potatoes with salt and a few grinds of pepper. Bake for 50 minutes until sweet potatoes are crisp on the outside and tender on the inside. Baste with any olive oil in the baking dish halfway cooking to get extra crisp sweet potatoes.
Remove from the oven and top with chopped cilantro, Feta and pumpkin seeds. Enjoy while still warm!

26 comments:

DEZMOND 29/4/23 23:05: They have such lovely colour, I usually stick red onion rings into the cut slots or slices of shrooms.
roentare 29/4/23 23:26: It looks very fragrant to taste
Brian's Home Blog 30/4/23 00:47: Yum, yum, yum!
Tom 30/4/23 00:51: ...I've never seen purple sweet potatoes here, can orange ones be used?
Citu 30/4/23 04:51: Gracias por la receta, Tomó nota. Te mando un beso.
COCINA Y REPOSTERÍA DE ANTAÑO 30/4/23 07:45: Hola Angie. Deliciosa receta. Gracias por compartir. Besos
Margaret D 30/4/23 07:56: Well it does look nice.
eileeninmd 30/4/23 13:13: Hello,
I love sweet potatoes, my favorite. I have not seen these in our stores. Thanks for sharing. Take care, have a great day and a happy new week.
Whats Cookin Italian Style Cuisine 30/4/23 13:16: Awesome idea for sweets! I love hasslebacks will make them soon!
Federica Simoni 30/4/23 14:41: che buone!!
Anonymous 30/4/23 14:46: Judee from Gluten Free A-Z: I love the fresh rosemary inserted into the sweet potato. I don't see very many purple sweet potatoes here and when we do they are quite pricy. The hassle back idea look great!
Anonymous 30/4/23 14:46: This comment has been removed by the author.
Christine 30/4/23 17:44: Great idea!
Liz That Skinny Chick Can Bake 30/4/23 20:19: I've never thought of making hasselback potatoes with sweet potatoes---a marvelous idea!!! So yummy!
Norma2 30/4/23 20:19: Angie, around here I have seen the technique of cutting in restaurants but with potatoes.
foodtravelandwine 1/5/23 01:39: What a great idea!!....I love how colorful it is!!.....Abrazotes, Marcela
My name is Erika. 1/5/23 02:22: What a yummy way to eat sweet potato. Sweet potatoes are the best. Happy May!!!!
Rose world 1/5/23 06:44: Baked potatoes looked good. Never seen such big purple potatoes.
Grace 1/5/23 07:49: En mi país no he visto papas moradas. Las he comido en Chile; sabían riquisimas.
Gracias Angie por compartir tus conocimientos.
Un gran abrazo!
Rainbow Evening 1/5/23 12:38: excellent work....
must be delicious....
Jeff the Chef 1/5/23 14:05: I love purple sweet potatoes! I don't often come across them in the store, but when I do I always snatch them up. Thanks for you interesting take on them!
Bill 1/5/23 18:25: Looks delicious!
Ben | Havocinthekitchen 1/5/23 18:28: Purple colour always is so beautiful in food photography - these potatoes look absolutely stunning! Loving the use of aromatics, too.
Cooking Julia 1/5/23 22:25: They look very good with some feta and fresh herbs on top.
tigerfish 4/5/23 01:50: Definitely impressive to look at. After making it once for the fun, I now simply roast purple sweet potatoes without making the slits/cuts. :p
Anonymous 7/5/23 16:29: Hassleback potatoes always make a pretty presentation and taste so good~ I haven't tried it with sweet potatoes, must do!