Loaded Hasselback Sweet Potatoes with Pecan Crumble Recipe

Introduction

The smell of caramelized sweet potatoes and toasted pecans wafting through the kitchen is pure magic. It’s the kind of comforting aroma that makes you want to grab a cozy blanket and dive into a plate of pure deliciousness. Let me tell you, these Loaded Hasselback Sweet Potatoes with Pecan Crumble are a game-changer in the world of side dishes. But they’re not just great as a side; they’re show-stopping enough to take center stage on your table.

I discovered this recipe one fall evening when I had a craving for sweet potato casserole but wanted something a little extra—something with that wow factor. That’s when Hasselback sweet potatoes came to mind. Slicing those tender sweet potatoes into thin, accordion-like cuts allows all the buttery, sugary goodness to seep into every crevice. Top it off with a crunchy pecan crumble, and you’ve got a dish that’s elegant enough for the holidays but easy enough for a weeknight.

Whether you’re hosting a dinner party or just treating yourself to something special, this recipe is a crowd-pleaser. It’s wholesome, packed with flavor, and looks like you spent hours in the kitchen (spoiler alert: you didn’t). Let’s get into why these loaded Hasselback sweet potatoes deserve a spot on your table!

Why You’ll Love This Recipe

• Impressive Presentation: The accordion-style sweet potatoes are as gorgeous as they are delicious, making them perfect for gatherings or Instagram-worthy meals.
• Easy to Make: While they look fancy, trust me, they’re super simple to prepare. The hardest part is waiting for them to come out of the oven!
• Sweet and Savory Flavor: The combination of buttery sweet potatoes, cinnamon-spiced pecans, and a hint of maple syrup creates a flavor profile that’s hard to beat.
• Customizable: Whether you want to make them vegan, gluten-free, or add a splash of something extra like a drizzle of honey, this recipe adapts beautifully.
• Perfect for Any Occasion: Whether it’s Thanksgiving dinner or a cozy night in, these sweet potatoes fit right in.

Unlike your average baked sweet potato, these Hasselback sweet potatoes are elevated with a crunchy pecan topping that’s slightly nutty, buttery, and irresistibly sweet. They’re the kind of dish that makes you pause and savor every bite. Plus, they’re packed with vitamins and nutrients—so you can indulge guilt-free!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to bring out the natural sweetness of the sweet potatoes while adding a deliciously crunchy topping. Here’s what you’ll need:

• Sweet Potatoes: Medium-sized sweet potatoes work best. Make sure they’re firm and evenly shaped for easy slicing.
• Butter: Unsalted butter, melted. For a vegan option, you can swap it with coconut oil or dairy-free butter.
• Brown Sugar: Adds a lovely caramel flavor to the pecan crumble. You can use coconut sugar for a healthier twist.
• Maple Syrup: Optional, but it enhances the natural sweetness of the sweet potatoes beautifully.
• Pecans: Chopped pecans are the star of the crumble topping. Walnuts can be substituted if desired.
• Cinnamon: A warm spice that pairs perfectly with sweet potatoes and pecans.
• Salt: A pinch of salt balances the sweetness and enhances the overall flavor.
• Olive Oil: Helps to crisp up the sweet potatoes and adds depth of flavor.

These ingredients are pantry staples with a few seasonal favorites, making it easy to whip up a batch of loaded Hasselback sweet potatoes whenever the craving hits!

Equipment Needed

Don’t worry—you don’t need fancy gadgets to make this recipe. Here’s what you’ll need:

• Sharp Knife: Essential for creating those thin, even slices in the sweet potatoes. If you have a Hasselback slicer, even better!
• Cutting Board: A sturdy surface to safely slice your sweet potatoes.
• Baking Sheet: A large baking sheet lined with parchment paper or foil for easy cleanup.
• Pastry Brush: Perfect for brushing the melted butter onto the potatoes.
• Mixing Bowl: For preparing the pecan crumble.

If you don’t have a pastry brush, you can use a spoon to drizzle the butter over the potatoes—it works just as well! And if you don’t have parchment paper, a light coating of cooking spray on the baking sheet will do the trick.

Preparation Method

1. Preheat your oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the sweet potatoes: Wash and dry your sweet potatoes thoroughly. Place one potato on a cutting board and use a sharp knife to make thin, even slices along the potato, about 1/8-inch apart. Be sure not to cut all the way through—leave the bottom intact to create the “accordion” effect. Tip: Place chopsticks on either side of the potato to prevent slicing through.
3. Brush with butter: Melt 2 tablespoons of unsalted butter (or coconut oil for vegan option) and brush it generously over the potatoes, making sure to get in between the slices. Drizzle with 1-2 tablespoons of olive oil and sprinkle with a pinch of salt.
4. Bake the potatoes: Place the sweet potatoes on the prepared baking sheet and bake for 50-60 minutes, or until they’re tender and the edges are crispy. Check for doneness by inserting a fork into the center—it should slide in easily.
5. Prepare the pecan crumble: While the potatoes bake, mix 1/2 cup chopped pecans, 3 tablespoons of brown sugar, 1/2 teaspoon of cinnamon, and 2 tablespoons of melted butter in a small bowl. Stir until the mixture is crumbly and evenly coated.
6. Add the topping: Once the sweet potatoes are cooked through, remove them from the oven and sprinkle the pecan crumble generously on top. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the topping is golden brown and crunchy.
7. Serve: Once the sweet potatoes are done, let them cool slightly before serving. Drizzle with a little maple syrup for an extra touch of sweetness if desired.

And there you have it—perfectly loaded Hasselback sweet potatoes with a pecan crumble that’s sure to steal the spotlight!

Cooking Tips & Techniques

Here are a few tips to ensure your Hasselback sweet potatoes turn out perfectly:

• Make even slices: If your slices aren’t uniform, the potato may cook unevenly. Using chopsticks as a guide can help you maintain a consistent depth and avoid cutting all the way through.
• Don’t skimp on butter: Butter is the magic that gives these potatoes their rich flavor and golden, crispy edges. Ensure you get it into every slice for maximum impact.
• Customize your crumble: The pecan crumble is versatile—add a pinch of nutmeg or a splash of vanilla extract to take the flavors up a notch.
• Keep an eye on the oven: The pecan topping can burn quickly, so watch closely during the final 10-15 minutes of baking.
• Use the right size potatoes: Medium-sized sweet potatoes are ideal for this recipe. Large potatoes may take longer to cook, while smaller ones may cook too quickly.

Remember, this recipe is forgiving. If your slices don’t look perfect or the topping isn’t evenly distributed, don’t stress! It’ll still taste amazing.

Variations & Adaptations

• Vegan version: Swap the butter for coconut oil or dairy-free butter, and use maple syrup instead of honey for the topping.
• Gluten-free option: This recipe is naturally gluten-free, but double-check your ingredients to ensure no additives contain gluten.
• Spiced-up version: Add a sprinkle of cayenne pepper or chili powder to the pecan crumble for a sweet and spicy twist.
• Seasonal twist: Swap pecans for crushed pistachios and add dried cranberries for a festive holiday flair.
• Nut-free alternative: Replace pecans with sunflower seeds or pumpkin seeds for a similar crunch without the nuts.

Feel free to get creative with the toppings—maybe a drizzle of caramel sauce or a dollop of whipped cream if you want to make it dessert-worthy!

Serving & Storage Suggestions

These loaded Hasselback sweet potatoes are best served warm, right out of the oven. Arrange them on a serving platter and drizzle with a little extra maple syrup or honey for that glossy finish.

Pair them with roasted turkey, honey-glazed ham, or a simple green salad for a balanced meal. They also shine on their own as a vegetarian main dish—just add a side of quinoa or wild rice for a hearty dinner.

If you have leftovers (though it’s unlikely), store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes, or until warmed through. Avoid reheating in the microwave as it can make the crumble topping soggy.

Nutritional Information & Benefits

Sweet potatoes are nutritional powerhouses, packed with vitamin A, potassium, and fiber. They’re a great source of complex carbohydrates, making them a fantastic energy boost. The pecans add healthy fats and protein, while the cinnamon offers anti-inflammatory properties.

This recipe is naturally gluten-free and can easily be made vegan, so it’s suitable for various dietary needs. Just keep in mind that pecans are a common allergen—swap them out for seeds if needed. All in all, it’s a wholesome dish that feels indulgent without being heavy.

Conclusion

If you’re looking for a recipe that’s easy, delicious, and guaranteed to impress, these Loaded Hasselback Sweet Potatoes with Pecan Crumble are it. The sweetness of the potatoes combined with the crunch of the pecans and the warmth of cinnamon creates a dish that’s pure comfort food.

So, grab your sweet potatoes and let’s get slicing! Let me know how you’ve customized this recipe in the comments below—I’d love to hear your variations. Don’t forget to share this recipe with your friends and family. Happy cooking!

FAQs

Can I use regular potatoes instead of sweet potatoes?

Absolutely! Russet or Yukon Gold potatoes can be used instead, but keep in mind they won’t have the same natural sweetness as sweet potatoes.

Can I make this recipe ahead of time?

You can bake the sweet potatoes and prepare the pecan crumble ahead of time. Assemble and reheat them in the oven before serving.

Can I freeze Hasselback sweet potatoes?

Yes, you can freeze them after baking. Wrap them tightly in foil and store in an airtight container for up to 2 months. Reheat in the oven for best results.

What can I use instead of pecans?

If you have a nut allergy, try using sunflower seeds or pumpkin seeds for a similar texture and crunch.

How do I make the slices without cutting all the way through?

Place chopsticks or wooden spoon handles on either side of the sweet potato while slicing. This will act as a guide and prevent you from cutting through completely!

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