Elevate your holiday table to a new level with these Maple Cinnamon Hasselback Sweet Potatoes. It’s a new twist on the classic sweet potato casserole that everyone will love.
Now that it’s November, I’ll be bringing you vegan Thanksgiving recipes from here on out.
In the past, my Thanksgiving recipes have been some of my most popular recipes ever. You guys love my perfect vegan pumpkin pie and Keto cauliflower mashed “potatoes”. They are always a huge hit this time of year. But my number one recipe every November is this classic sweet potato casserole. It’s sweet, it’s creamy, and it’s EXACTLY like you remembered it from your childhood.
I don’t want to stop you from making Sweet Potato Casserole this year. Go ahead, make it. I’m gonna. But if you are interested in putting a spin on that classic Thanksgiving recipe, then I think you’re going to want to take a look at these Maple Cinnamon Hasselback Sweet Potatoes.
It’s like a sweet potato casserole all grown up!
What is a Hasselback Potato?
Hasselback potatoes originated from Sweden in the 1950s. It’s a type of baked potato that involves cutting the potato about halfway through into very thin slices. The potatoes is then topped with a variety of different toppings and baked.
Traditionally russet potatoes are used for Hasselback potatoes and are topped with savory toppings like garlic, butter, herbs, and cheese. However, this recipe is a play on sweet potato casserole and is filled with maple cinnamon butter and topped with crushed pecans.
Recommended Ingredients and Equipment
Ingredients & Substitutions
- Sweet Potatoes – Look for long and thin potatoes. Thin potatoes are easier to cut through allowing you more control over each cut. Yams also work well for this recipe.
- Vegan Butter – Use a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Maple Syrup
- Spices – You will need cinnamon, nutmeg, and salt
- Pecans – You could also use walnuts or hazelnuts.
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Hasselback Sweet Potatoes
Step One – Slice the Potatoes
The key to making perfect Hasselback Sweet Potatoes is getting that thin and even slice halfway down the potato without cutting through the bottom of the potato. Without much practice, this can be difficult. But I’m here to help. Here are a few tips for getting the perfect Hasselback slices.
- Pick out long and thin potatoes. Thin potatoes are easier to cut through allowing you more control over each cut.
- Use a very sharp knife to create thinner and more precise cuts.
- Place two chopsticks on either side of the potato before cutting. This prevents the knife from cutting all the way through the potato. However, take care of the ends of the potato that may not be touching the bottom of the cutting board.
- Take your time. No need to rush – make slow, steady, and smooth slices with each cut.
These tricks work both for sweet and regular Hasselback potatoes.
Step Two – Make the Filling
Melt the butter in a small skillet. Add maple syrup, cinnamon, nutmeg, and salt, whisking to combine.
Step Three – Bake the Potatoes
To bake Hasselback Sweet Potatoes, wrap the sliced potatoes individually in tin foil, leaving the top flap open. Arrange the sweet potatoes on a baking dish, leaving enough room so that the potatoes don’t touch.
Once the potatoes are arranged on the baking sheet, gently pour the butter filling over the sweet potatoes, working to get the butter mixture into the slices. For best results, use a pastry brush to brush the butter mixture over the entire exposed part of the potato.
Once the filling is poured, cover the top of the potato with the remaining tinfoil and bake for 40-45 minutes until the sweet potatoes are baked all the way through and have begun to caramelize.
Serving and Storing
Serve your Thanksgiving sweet potatoes immediately. To serve, gently remove the potatoes from the tin foil. Top them with crushed pecans and let them cool 5 minutes before serving. Serve as a part of your holiday table alongside Vegan Meatloaf and Thanksgiving Stuffing.
Store leftovers for 1-2 days. Wrap them in tin foil and store them in the refrigerator. To reheat, gently reheat in the oven for 15 minutes.
Variations to Try
These Cinnamon Maple Hasselback Sweet Potatoes are perfect for Thanksgiving. However, there are so many other varieties of Hasselback sweet potatoes you can make. Here are a few toppings to try:
- Rosemary-Herbed Garlic Butter
- Maple and (vegan) Bacon
- Tahini and Date
- Balsamic Reduction Glaze
Let me know which ones sound great and I’ll create a recipe to share!
More Sweet Potato Recipes
- Thai Stuffed Sweet Potatoes with Ginger Peanut Tempeh
- Sweet Potato and Kale Curry
- Curried Sweet Potato Burger with Tomato Chutney
More Thanksgiving Recipes
- Maple Balsamic Brussels Sprouts with Hazelnuts
- Classic Sweet Potato Casserole
- Instant-Pot Portobello Pot Roast
- Vegan Meatloaf with Mushrooms and Lentils
- Vegan Pumpkin Cheesecake
Get all 100 vegan Thanksgiving recipes here.
Elevate your holiday table to a new level with these Maple Cinnamon Hasselback Sweet Potatoes. It's a new twist on the classic sweet potato casserole that everyone will love.
Cuisine: Vegan, Thanksgiving
Servings: 8 people
Calories: 190 kcal
Author: Sarah McMinn
Preheat the oven to 425F.
Wash and scrub the sweet potatoes. Using a sharp knife, carefully cut thin slices throughout the entire sweet potato. Make sure not to cut all the way down to the bottom. To ensure this doesn't happen, place the potato between two chopsticks. The chopsticks will prevent you from cutting too deep. Once the potatoes are cut, wrap them individually in tin foil, leaving the top flap open.
Melt the butter in a small skillet. Add maple syrup, cinnamon, nutmeg, and salt. Evenly pour the butter mixture over the sweet potatoes, filling the cracks. Cover the sweet potatoes with the remaining tin foil and bake for 40-45 minutes until the sweet potatoes are cooked all the way through.
Remove from oven and tin foil pockets. Top with pecan pieces and serve as part of your holiday meal.
Serving and Storing - To serve, gently remove the potatoes from the tin foil. Top them with crushed pecans and let them cool 5 minutes before serving. Serve as a part of your holiday table alongside Vegan Meatloaf and Thanksgiving Stuffing. Store leftovers for 1-2 days. Wrap them in tin foil and store them in the refrigerator. To reheat, gently reheat in the oven for 15 minutes.