Sweet and Smoky Hasselback Sweet Potatoes make a delicious, healthy side dish. The deep slices yield potato strips similar to thin steak fries with crisper exteriors and soft middles. This smoky seasoning is the best!
Course Side Dish
Prep Time 12minutes
Cook Time 1hour5minutes
Total Time 1hour17minutes
Preheat oven to 425°F. Line a baking sheet with foil.
Slice just about all the way through each potato. To make this easier, I put a wooden spoon on either side of the potato to act as a barrier so the knife wouldn't go all the way down. You'll want each slice to be about 1/8" thin.
Brush the top and sides of each potato with the oil mixture, reserving the remainder.
Combine the salt, smoked paprika, sugar, and cinnamon in a small bowl. Sprinkle/rub the spice blend all over each potato, reserving some as well.
Roast for 35 minutes, and then remove from the oven. Brush the potatoes again with the remaining oil mixture, this time trying to get it between each slice the best you can (the slices should be more fanned out now). Sprinkle the spice blend between slices.
Put the potatoes back in the oven and and roast for another 30-35 minutes, or until the exteriors have crisped and a fork or tester can easily be inserted into the center of a slice.
The sweet potatoes I used in these photos were fairly large, so adjust the cooking time depending on the size of your potatoes.