Hasselback Purple Sweet Potatoes


I got the idea for doing hasselback potatoes from Sweden, where my very talented relative always cooks the most extraordinary meals – one of which is hasselback potatoes with a creamy mushroom sauce. I tend to be shy to cook potatoes as they take a long time, but this is one style that I live for and was desperate to try! Not only is it actually quite easy, it looks fancy and I think this dish could definitely star at a dinner party.

I bought purple sweet potatoes on rather a whim, partly due to the fact that I wanted a normal sweet potato to simply bake, but was in an enormous rush and couldn’t find them at the supermarket. Although probably not a general rule of thumb, apparently sometimes panicking in the potato aisle leads to good things! My purple sweet potatoes seemed too small to bake and then stuff with various ingredients, as I had intended to do with the orange sweet potatoes, so I went out on a limb and attempted to prepare them in the hasselback style instead.

And oh my, was I pleased! This ended up being one of my favourite meals I have ever cooked for myself.

Ingredients (Serves 1)

  • 2 purple sweet potatoes (1 if particularly large, but you can see the size of mine and 2 were perfect)
  • 2tbsp of almost melted butter, or olive oil
  • 1tbsp of dried basil
  • Rock salt and coarse black pepper

To serve

  • Handful of cherry/plum tomatoes, halved
  • 50g goats cheese, crumbled
  • Handful of pomegranate seeds
  • Balsamic Glaze


  1. Preheat the oven to 200°C. Wash the sweet potatoes and dry them. To cut hassle back style, cut slits into the potato, stopping before you reach the bottom so the whole potato stays together. To help, you can lay the potato between two wooden spoons and slice down the sweet potato. The wooden spoons should stop you slicing all the way through. The slices should be around 5mm thick. This was my first time so they aren’t all that even, but I think it was a good attempt!
  2. Put the potatoes in a baking tray, slit sides up. Brush the butter or oil over the them, trying to get it into the slits as much as possible. Then sprinkle over the rock salt, pepper, and basil.
  3. As my sweet potatoes were small, I only had to bake them for around 30 minutes. You may have to bake them for up to 45, if they seem bigger than mine.
  4. If using, 10 minutes before taking the potatoes out, scatter the tomatoes on the baking tray, so they cook too.
  5. Take out and serve with crumbled goats cheese, pomegranate seeds, and a drizzle of balsamic glaze.



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