Monday, October 6, 2014

Hasselback Sweet Potatoes with Pecan Cranberry Topping

Hassleback sweet potatoes

These delicious Hasselback sweet potatoes are no hassle!
If you've seen Swedish Hasselback sliced baked white potatoes, you'll love this version made with baked sweet potatoes. The recipe comes out crispy and crunchy on the outside and soft and tender on the inside. The orange juice, pecans, and dried cranberries make this vegan side a special treat that could be especially delicious and beautiful for your Thanksgiving table. (Pin it now) 

This recipe meets vegan, vegetarian, and gluten free standards!

I have to admit that I was a little intimidated at first when I realized that I'd have to slice the potato into such thin slices without cutting all the way through the potato, but it was really easy. 

two whole sweet potatoes

I had to go to the Chinese restaurant to get a simple pair of disposable wooden chopsticks to lay on the two sides of the potato as guides for when I sliced. Then, no matter how I made the cuts, the knife would not go through the wooden chopsticks and the potato was sliced perfectly and intact.

chopsticks and sliced sweet potato

 I was able to cut 3 sweet potatoes in just minutes using the two chopsticks on the sides as a guide! 

sweet potatoes sliced on cookie sheet

It looks so pretty, and if you wrap the three potatoes totally in the foil before you bake them, they release their own sticky sweet juice sauce which makes it taste divine. If you prefer a crispy potato, don't wrap in foil.

cranberry and sweet potatoes on plate
       I added chopped pecans, orange juice, and dried cranberries

Prep Time: 15 minutes
Bake Time: 1 hour 

Needed: pair of chopsticks 
3 medium large sweet potatoes ( fat and full) 
2 Tablespoons freshly squeezed orange juice for each sweet potato
1 Teaspoon of melted coconut oil or butter per sweet potato
2 Tablespoons chopped pecans for each sweet potato
2 Tablepsoons coconut sugar for each sweet potato ( or if you don't have any brown sugar would work) 
1 Tablespoon of dried cranberry for each sweet potato


Preheat oven to 425 degrees
Peel potatoes if desired. I scrubbed mine and left the skin on.

To slice the sweet potatoes, lay a chopstick on either side of the first potato. With a heavy large sharp knife begin to slice the potato without going through to the surface ( the chopstick will stop you) . Continue until the potato is completely sliced. Repeat for remaining potatoes. 

Sprinkle each sweet potato with the toppings and place in a small baking dish. If you want the potatoes to form their own juices, cover with foil. If you prefer it to crisp up, bake without foil.
Bake at 425 for about 1 hr. 

                              My recipe was featured on :
                            Tickle My Tastebuds Tuesday

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photo of woman with white necklaceFood is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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  1. Hi Judee, wow this sweet potato recipe looks so good. Thanks for sharing and for stopping by my blog with the nice comment on my lentil soup.
    Julie @Julie's Lifestyle

  2. Julie,
    Your lentil soup is perfect for the fall . So glad that you stopped by and introduced yourself.

  3. I have never made hasselback potatoes. I love sweet potatoes--these look incredible! Pinning!

  4. These look amazing! I love the chop sticks tip... totally using that :) Thanks for sharing!

  5. Hi Judee,
    Lately I have been enjoying eating sweet potatoes in a variety of ways so I was delighted to see your healthy and delicious recipe for Hasselback Sweet Potatoes with Pecan Cranberry Topping at the Healthy, Happy, Green and Natural Party Blog Hop. I appreciate it!

  6. I've often made a sweet potato casserole with cranberries on top but I like the idea of this variation.

  7. Yum! this look like an easy and satisfying treat! Thanks

  8. Hi Judee,
    I am so excited that your Hasselback is a Sweet Potato, I love Sweet Potatoes, this looks so good! Thanks so much for sharing your awesome post with Full Plate Thursday and have a great weekend!
    Hope to see you again real soon,
    Miz Helen

  9. I love the tip about using the chopsticks. Genius!!

    Thanks so much for linking up at Teach Me Tuesday party last week. I look forward to seeing what you link up again this week. Hope you'll be there!

    Have an awesome week :)

  10. Yum! This would make an excellent Thanksgiving side dish! Thanks for sharing! Stopped by from the Nifty Thrifty Sunday link party.

  11. That chopstick tip is cool! Never would have thought to do that. I love sweet potatoes and couldn't resist choosing your hasslebacks to feature at tonight's party. Thanks for linking!

  12. What a brilliant idea to make hasselbacks with sweet potatoes. Pinned. Thanks for bring this to Weekend Bites.

  13. Thank you for sharing with Savoring Saturdays. Your recipe was one of my favourites! You've been featured here:
    Looking forward to seeing what you share this week! <3

  14. Congratulations!! Your recipe has been featured at Tickle My Tastebuds on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.

    1. Thanks so much Lori! I'm on my way over to grab my feature button. I feel very honored. It's a great party!

  15. I love love love sweet potatoes! This is a fun and delicious way to eat them (looks easy too). Thanks for sharing at Saturday Dishes! This week it's all about Thanksgiving and turkey so come and see us again!


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