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Loaded Hasselback Sweet Potatoes with Pecan Crumble Recipe

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Elevate your side dish game with these Loaded Hasselback Sweet Potatoes topped with a crunchy pecan crumble. Perfect for holidays or cozy dinners.

Ingredients

Scale
  • 4 medium-sized sweet potatoes
  • 2 tablespoons unsalted butter, melted (or coconut oil for vegan option)
  • 1–2 tablespoons olive oil
  • Pinch of salt
  • 1/2 cup chopped pecans
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons melted butter
  • Optional: 1-2 tablespoons maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. 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. 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. 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. 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. 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. 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.

Notes

[‘Use chopsticks or wooden spoon handles to prevent cutting through the sweet potatoes.’, ‘Don’t skimp on butter to ensure rich flavor and crispy edges.’, ‘Customize the pecan crumble with nutmeg or vanilla extract for added flavor.’, ‘Watch closely during the final baking stage to prevent the pecan topping from burning.’, ‘Medium-sized sweet potatoes are ideal for even cooking.’]

Nutrition

Keywords: Hasselback sweet potatoes, pecan crumble, holiday side dish, vegetarian recipe, gluten-free recipe

Find it online: https://lucydishes.com/loaded-hasselback-sweet-potatoes-with-pecan-crumble-recipe/