Sage & Browned Butter Hasselback Sweet Potatoes – Sweet potatoes sliced “hasselback-style”, baked to perfection, and finished off with a sage & browned butter sauce to make for the best side dish in any meal
A couple weeks ago, I shared my passion for all things maple. Remember this latte?? Pumpkin isn’t the only flavor of fall, and that latte proved it.
Well, today, I have another seasonal flavor that shines this time of year – sweet potatoes. But you haven’t seen a sweet potato like this.
I am obsessed with sweet potato gnocchi, which is usually served with a sage & browned butter sauce. I have had it at a few different restaurants but I still don’t have a homemade recipe that I’m in love with. I’ve been trying to get you a recipe that is worth the effort. But it’s proven harder than I thought!
While I work on perfecting that recipe, I want you to experience the incredibleness that is this combination of flavors.
So that brings me to today’s recipe…Sage & Browned Butter Hasselback Sweet Potatoes!
So….what’s a hasselback sweet potato, you ask?? Hasselback potatoes are a Swedish style of cooking and serving potatoes where you slice the potato into ¼ inch slices but keep them intact at the bottom. I think it looks like a little accordion. What do you think??
After being sliced, the potatoes are baked in the oven until nice and tender. It’s similar to baking the potatoes, except the potato cooks much faster and gets crispier on the outside due to the fancy slices.
Instead of using Russet potatoes, I decided to use sweet potatoes because I love their flavor this time of year and because of they taste so incredible roasted in the oven. And also because, why not?? Most potato recipes taste just as great (if not better!) with sweet potatoes. See these smashed sweet potatoes.
If you’ve ever cut sweet potatoes before, you know that they’re tough to cut through. With that being said, you’re gonna need to sharpen your knife for this one and grab two wooden spoons to help keep the potato in place. Check out the setup below.
Alright enough of the sweet potatoes. Let’s get to the sage & browned butter sauce.
Have you ever had browned butter? If not, get ready…your world is about to get ROCKED.
If you have, your world is still gonna get rocked because sage takes it to a whole other level!
Sage and browned butter go together unbelievably well. They’re both ultra-comforting, which makes them the perfect pairing for sweet potato, especially in the fall and winter.
And on top of all that, this sauce is soooo easy to make.
You know I love giving you guys tips on every recipe I share, so here we go:
- You gotta use good-quality butter for this one. The butter stands almost entirely on its own in this sauce so if you use the cheap stuff, the flavor won’t be as great. I recommend French-style butter or something similar.
- When browning the butter, make sure to keep an eye on it during the whole process. The butter will go from brown to burnt rather quickly so don’t turn away! If you’re still nervous about the process, here is an article that may help you feel better about it.
- I recommend using small sweet potatoes that are a uniform shape. Sweet potatoes can be funky shapes, which can make them hard to slice evenly. So try to find the least funky ones of the bunch, when possible.
And there it is – you’re new favorite side dish. You’re gonna want to make this any night of the week for dinner and even for Thanksgiving next month. And speaking of Thanksgiving, don’t forget to scroll down after this recipe to see some more side dishes that are perfect for the holiday.
Until next time!
Sage & Browned Butter Hasselback Sweet Potatoes
- 1 stick butter salted, good-quality
- 14 fresh sage leaves chopped
- 1/4 lemon
- 4 small sweet potatoes
- olive oil
- Preheat oven to 400 degrees. Prep a square pan by lining it with aluminum foil. Set aside. Wash sweet potatoes and dry them well.
- Grab one potato and two wooden spoons. Place a spoon on either side of the potato in the same direction. About 1/2 inch from the end of the sweet potato, slice down with a sharp knife in one forceful motion until you hit the spoons. Move the knife over about 1/4 inch and repeat. Continue with the rest of the potato. Repeat with 3 other potatoes.
- Place 4 potatoes into prepared pan. Drizzle potatoes with a little olive oil and sprinkle generously with salt, making sure to season in between the slices. Bake in preheated oven for 45 minutes.
- While potatoes are baking, prepare the sage & browned butter sauce. Slice butter and place into small saucepan and heat on medium. When butter begins to bubble, add chopped sage leaves and continue to cook for 5 minutes. Do not stir. Butter should begin foaming and the butter should be turning brown. Once it's deep golden brown and most of the foam is gone, turn off heat. Sage leaves should be crispy but not burnt. Transfer sauce to heat-proof bowl to keep the butter from continuing to cook. Squeeze a little of the lemon into sauce and stir.
- Once potatoes have been baking for 45 minutes, remove from oven and check if they're ready. They should be fork-tender. If not, bake for 10 more minutes or until they are.
- Finish off potatoes by spooning browned butter and sage leaves into the sliced pieces of each potato (if butter solidified a bit, simply microwave for 5-10 seconds to melt again). Make sure to get in between the slices! Serve immediately.
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