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+ servings

Hasselback Sweet Potatoes with Thyme, Pecans and Parmesan


  • 3 Tbsp. olive oil + more for drizzling
  • ¼ cup light brown sugar, firmly packed
  • 1 garlic clove, minced
  • ¾ cup pecans, chopped
  • 2 tsp fresh thyme, chopped
  • sea salt and freshly ground pepper
  • 1 cup Parmesan cheese, grated
  • 4 small sweet potatoes


  • Preheat an oven to 400° F
  • Line a square baking pan with aluminum foil

  • Topping
  • In a small bowl, add the olive oil and brown sugar. Combine
  • Add the garlic, pecans, thyme, pinch sea salt and a grind of black pepper
  • Fold in ½ cup Parmesan
  • Set aside

  • Hasselback Sweet Potatoes
  • Using a sharp knife, cut each sweet potato crosswise into ⅛" slices, cutting only three-fourths of the way through the potatoes, so they stay intact
  • Place the potatoes, sliced side up, in the prepared baking pan. Drizzle with olive oil and season generously with salt and pepper
  • Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes, sprinkle the topping over the potatoes during the last 10 minutes of roasting
  • Remove from the oven and sprinkle evenly with the remaining ½ cup cheese.
  • Let cool slightly before serving