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Elevate your side dish game and try these Parmesan Garlic Butter Hasselback Sweet Potatoes. Thin slices of sweet potatoes get all tender on the inside and crispy on the outside. Basted with Parmesan garlic butter and fresh rosemary, you will be coming back for seconds without a doubt.
Why You'll Love These Parmesan Garlic Butter Hasselback Sweet Potatoes
- These sweet potatoes are such a delicious side dish option. With Parmesan cheese, fresh rosemary and a tender hasselback sweet potato these sweet potatoes are addicting!
- A unique side dish option! Instead of making regular old white potatoes, these hasselback sweet potatoes are unique and ulike any side you have tried before.
- These sweet potatoes go awesome with chicken, pork, or even beef! The options are endless and there are so many ways to enjoy these sweet potatoes.
Ingredients Needed
6 Large Sweet Potatoes
1/2 Cup Unsalted Butter, melted
1 Teaspoon: Salt, Pepper, Garlic Powder, Onion Powder, each
4 Cloves Garlic, minced
2 Tablespoons Olive Oil
1/2 Cup Parmesan Cheese, grated
2 Tablespoons Fresh Rosemary, minced
Parsley, to garnish
How To Make Parmesan Garlic Butter Hasselback Sweet Potatoes
Preheat oven to 380 degrees F.
Add melted butter, minced garlic, spices, oil, Parmesan cheese and rosemary to a bowl and mix well. Set aside for now.
Place a potato on a cutting board between two chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through. Repeat the process with the remaining potatoes. Place the potatoes on the baking sheet.
Spread over the Parmesan Garlic Butter mixture over each potato, trying to get the butter into every slice.
Cover the baking sheet with tin foil and bake for 30 minutes. After 30 minutes, remove the tin foil and bake for an additional 30 minutes uncovered. The sweet potatoes are done when the middles are soft; meaning they are fully cooked.
Garnish with parsley and enjoy! 🙂
Equipment & Products Needed
Parchment Paper
Non-Stick Baking Sheets
Avocado Oil
Notes + Tips for Parmesan Garlic Butter Hasselback Sweet Potatoes
- Use chopsticks to slice the sweet potatoes. This is probably the most difficult part of this recipe, but by using chop sticks on each side of the potato this will help guide you when you cut the potatoes and not cut all the way through.
- Bake for 30 minutes with tin foil on top and 30 minutes uncovered. This is to ensure the Parmesan garlic butter doesn’t dry out when baking.
- Customize the garlic butter! Instead of rosemary you could use: thyme, parsley, chives and instead of Parmesan you can use any other type of cheese or completely omit the cheese and just use garlic butter.
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Ingredients:
- 6 Large Sweet Potatoes
- 1/2 Cup Unsalted Butter, melted
- 1 Teaspoon: Salt, Pepper, Garlic Powder, Onion Powder, each
- 4 Cloves Garlic, minced
- 2 Tablespoons Olive Oil
- 1/2 Cup Parmesan Cheese, grated
- 2 Tablespoons Fresh Rosemary, minced
- Parsley, to garnish
Instructions:
- Preheat oven to 380 degrees F.
- Add melted butter, minced garlic, spices, oil, Parmesan cheese and rosemary to a bowl and mix well. Set aside for now.
- Place a potato on a cutting board between two chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through. Repeat the process with the remaining potatoes. Place the potatoes on the baking sheet.
- Spread over the Parmesan Garlic Butter mixture over each potato, trying to get the butter into every slice.
- Cover the baking sheet with tin foil and bake for 30 minutes. After 30 minutes, remove the tin foil and bake for an additional 30 minutes uncovered. The sweet potatoes are done when the middles are soft; meaning they are fully cooked.
- Garnish with parsley and enjoy! 🙂
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Nutrition
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