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Skillet Hasselback Sweet Potatoes

Treat your sweet-salty tooth! Sweet potatoes dressed with buttery, herby, garlicky goodness make for a stunning, delicious side dish. —Lauren Knoelke, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    8 servings


  • 8 small sweet potatoes (about 7 ounces each)
  • 1/2 cup butter, melted
  • 3 tablespoons finely chopped shallot
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon fresh ground pepper
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced fresh sage
  • 1/2 cup soft whole wheat bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chopped toasted nuts, optional


  • Preheat oven to 425°. Cut thin slices lengthwise from bottom of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them intact at the bottom. Arrange sweet potatoes in a 12-in. cast-iron or other ovenproof skillet.
  • Stir together next 5 ingredients. Spoon half the butter mixture evenly over sweet potatoes. Bake 35 minutes.
  • Meanwhile, add herbs to remaining butter mixture. Toss bread crumbs with Parmesan. Remove skillet from oven. Spoon remaining butter mixture over potatoes; top with bread crumb mixture. Return to oven until potatoes are tender and topping is golden brown, 10-12 minutes. If desired, top with toasted nuts.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 sweet potato: 333 calories, 13g fat (8g saturated fat), 33mg cholesterol, 620mg sodium, 52g carbohydrate (20g sugars, 6g fiber), 5g protein.


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