Hasselback Sweet Potatoes with Maple-Dijon Glaze
Thin, fan-like slices roast until the edges caramelize and the centers stay tender, creating a mix of crisp edges and silky interior layered with a glossy sweet-tangy glaze. A scattering of toasted pecans adds crunch while fresh thyme lifts the rich maple-Dijon finish.
For an easier prep, partially freeze the potatoes for 20 minutes before slicing to help make even, thin cuts. Swap pecans for walnuts or omit the nuts for nut-free serving; use pure maple syrup or a 1:1 maple-agave mix for a milder sweetness. For a dairy-free version, replace the butter with neutral oil and brush more frequently during roasting for sheen.
Serve as a seasonal side for roasted meats, a plant-forward weeknight main, or as part of a holiday vegetable spread. Leftovers reheat well in a 200°C/400°F oven to restore crisp edges — top with a squeeze of lemon or a sprinkle of grated hard cheese just before serving for bright contrast.
How to Make It
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1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment and set a wire rack on top if you have one to promote crisping.
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2
Scrub the sweet potatoes and pat dry. Place one potato between two chopsticks or the rails of a wooden spoon and slice crosswise into thin 3–4 mm slices, leaving the bottom intact so the potato holds together; repeat with remaining potatoes.
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3
Whisk together olive oil, melted butter, maple syrup, Dijon mustard, brown sugar, and lemon juice in a small bowl until smooth.
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4
Place the sliced potatoes on the prepared rack or baking sheet. Tuck whole garlic cloves into a few of the slits and brush the outside of each potato generously with half of the glaze.
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5
Roast for 25 minutes, then brush again with another third of the glaze. Continue roasting 15–20 minutes more until edges are deeply golden and centers are tender when pierced with a skewer. Rotate the pan halfway through for even browning.
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6
While potatoes roast, toast the pecans in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes; remove and set aside.
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7
Once roasted, brush the potatoes with the remaining glaze, season lightly with kosher salt and black pepper, and sprinkle toasted pecans and fresh thyme leaves over the top.
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8
Serve warm. Reheat leftover potatoes in a 200°C (400°F) oven for 8–12 minutes to refresh crisp edges; add an extra drizzle of maple syrup or a squeeze of lemon before serving if desired.
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