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.
That’s about as good as it gets!
How to slice a Hasselback potato
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.
Note: These tricks work on making either regular or sweet potato Hasselback potatoes.
- 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.
How to bake Hasselback sweet 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.
Best Vegan Butter
As always, when working with such few ingredients, it’s important that we use the highest quality. For that reason, I suggest using Miyoko’s cultured vegan butter for this recipe. This award-winning vegan butter is truly the best vegan butter on the market. Its taste and texture are identical to dairy-based butter and will give you the complete melt-in-your-mouth feel of these cookies.
If you can’t find Miyoko’s butter at your local grocery stores, I would suggest Earth Balance as the next best alternative. Or you could just pick up a copy of her cookbook, and make your own incredible vegan butter.
Variations of Hasselback Sweet Potatoes
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.
Serving and Storing
These Thanksgiving Sweet Potatoes should be served immediately. To serve, gently remove the potatoes from the tin foil. Top them with crushed pecans and let them cool 5 minutes before serving.
These potatoes are best when eaten the same day. Leftovers can be stored 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.
More Sweet Potato Recipes
Sweet potatoes are the best, right?? If you also love sweet potatoes, make sure to check out some of my favorite vegan sweet potato recipes:
- Thai Stuffed Sweet Potatoes with Ginger Peanut Tempeh
- Sweet Potato and Kale Curry
- Air-Fryer Sweet Potato Fries with Sriracha Aioli
- Curried Sweet Potato Burger with Tomato Chutney
More Thanksgiving Recipes
And, if you’re looking for more vegan Thanksgiving recipes, I’ve got you covered. Here are some of my most popular:
- 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
Keyword: Hasselback Sweet Potatoes
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.