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September 26, 2012

Hasselback Sweet Potatoes with Maple-Chili Glaze

Question time! Did you grow up eating sweet potatoes?

I didn’t. Or if I did, the memory is beyond me. Sorry mom!

Either way, I’m certainly making up for lost time: I eat sweet potatoes almost daily, and I don’t see an end in sight to this spud love. Plus, they’re miracle food for skin and hair – beauty bonus!

My go recipe for sweet potato fries is from Kate, and they’re absolutely delicious. But I was in the mood to experiment yesterday, and this little hasselback sweet potato adventure turned out to be a nice change.

Hasselback potatoes feel fancy, and they’re mega easy. Easy fanciness is a beautiful thing!

Thin, deep slices in the potato look pretty, and bake up into fabulous little discs of crunchy heaven. Butter and olive oil assist our potatoes on their way to crisp city, and a touch of chili powder keeps our flavor in check.

Hot out of the oven, these potatoes are already an amazing thing; but a chili maple glaze poured on top really takes it over the edge!

Spicy, sweet, and totally good for your body – get it!

Hasselback Sweet Potatoes with Maple-Chili Glaze

Yields 2 servings, double as needed

2 large sweet potatoes, scrubbed clean and dried

2 tablespoons butter, melted

1 tablespoon olive oil

1 teaspoon chili powder

Preheat oven to 425 degrees (F). Line a baking sheet with foil or parchment paper.

Make thin, deep slices into the potatoes, cutting almost to the bottom. Place potatoes on prepared baking sheet. Sprinkle potatoes with 1/2 teaspoon chili powder each, then brush potatoes with butter and olive oil (1 tablespoon butter per potato, and 1/2 tablespoon olive oil per potato). Bake for 1 hour, taking the tray out every 20 minutes to reapply the butter and oil onto the potatoes from the pan (a pastry brush comes in handy here). Once baked, let cool for 5 minutes, then finish with the maple- chili glaze.

For the Glaze

1/4 cup maple syrup

1 tablespoon worcestershire sauce

1-2 teaspoons chili powder

Mix all the ingredients together in a small bowl and pour over potatoes when they’re done baking.

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Reader Interactions

Comments

  1. amy @ fearless homemaker says

    September 26, 2012 at 6:08 pm

    You seriously read my mind! I’ve never tried hasselback potatoes with either white potatoes or sweet potatoes, + I have a bunch of potatoes in the house right now, so I’m planning to grill steaks + serve ’em with hasselback potatoes (not sure if i’ll use sweet potatoes or white potatoes) this weekend. Will report back how they area! Yours sound wonderful.

    Reply
  2. the wicked noodle says

    September 26, 2012 at 6:27 pm

    Alan is going to LOVE these!! I wonder how it’s never occurred to me to make hasselback’s out of sweet potatoes? These are right up my alley – thanks for the great recipe!

    Reply
  3. Cassie says

    September 26, 2012 at 6:47 pm

    Beautiful! I love the maple-chili flavors!

    Reply
  4. elizabeth @ chronic venture says

    September 26, 2012 at 7:43 pm

    I have some sweet potatoes I was planning to make into fries tonight. nevermind, doing this!

    Reply
  5. Ashley says

    September 26, 2012 at 7:44 pm

    I don’t remember eating sweet potatoes as a child either, and only discovered them (via my roommate) two short years ago. Like you, I’m trying to make up for lost time. And also like you, I love chili powder, especially chipotle chile, on my sweet potatoes. I’m looking forward to trying your glaze!

    Reply
  6. Tina @ MorePleaseRecipes says

    September 26, 2012 at 8:55 pm

    These look absolutely delicious. I love the way you cut them, so decadent almost like thin little cuts of pork loin. Just beautiful.

    Reply
  7. CCU says

    September 26, 2012 at 9:02 pm

    YUM, I have an addiction to sweet potatoes, especially when covering in your delicious glaze 😀

    Cheers
    Choc Chip Uru

    Reply
  8. Katie @ Blonde Ambition says

    September 26, 2012 at 9:16 pm

    I actually didn’t like sweet potatoes as a kid, because it was only ever served at Thanksgiving in the super sweet casserole with marshmallows on top — yuck! But I LOVE it now! The chile powder sounds like a perfect complement!

    Reply
  9. Liz says

    September 26, 2012 at 10:59 pm

    I love the idea of a sweet potato version of the hasselback! The spices are perfect 🙂

    Reply
  10. The Squishy Monster says

    September 27, 2012 at 3:05 am

    My mama adores sweet potatoes and I’ll have to prepare these for her too…looks fabulous =D

    Reply
  11. Nami | Just One Cookbook says

    September 27, 2012 at 6:01 am

    I did grow up with sweet potatoes, but it’s a little bit different look and taste than what we can get in the US. Sweet potatoes are always my favorite (I like it even more than potatoes), and we use it for cooking and making desserts too. Very versatile ingredient. I love your Hasselback with sweet potatoes. And your maple-chili glaze is totally creative idea!

    Reply
  12. Kristy says

    September 27, 2012 at 1:04 pm

    I’m all over sweet potatoes right now too. Speaking of which that reminds me that I left my lunch at home (it was mashed sweet potatoes with sage). I’m going to try this hassleback version next week for sure. Hooray for the spud love!

    Reply
  13. Sommer@ASpicyPerspective says

    September 27, 2012 at 5:22 pm

    I love the sound of that glaze!

    Reply
  14. Caroline says

    September 27, 2012 at 7:51 pm

    I didn’t grow up eating sweet potatoes either…which is probably why I thought I hated them for most of my life. Now I LOOOOVE them. Can’t get enough. Omg and your maple chili glaze? Comon’!!! Amazing.

    Reply
  15. Rosa says

    September 28, 2012 at 7:13 am

    A great idea! Those Hasselback potatoes must taste amazing.

    Cheers,

    Rosa

    Reply
  16. Rachel Cooks says

    September 28, 2012 at 5:46 pm

    These look so fantastic! Love that glaze.

    Reply
  17. Cookie and Kate says

    September 28, 2012 at 8:34 pm

    I have always wanted to try hasselback sweet potatoes! And a maple-chili glaze, you’re killing me. Gotta try this. I didn’t grow up eating sweet potatoes, either. I only learned to like (and now I LOVE) them when I tried spicy sweet potatoes. Still don’t like sweet sweet potatoes!

    Reply
    • bakerbynature says

      September 29, 2012 at 4:56 pm

      I cringe at the super sweet versions too. I recently discovered grocery stores sell them soaked in corn syrup, bleh!

      Reply
  18. Averie @ Averie Cooks says

    September 28, 2012 at 9:44 pm

    Maple-Chili Glaze on top of that gorgeous sweet potato – this is awesome!

    Reply
  19. Maggie @ A Bitchin' Kitchen says

    September 29, 2012 at 5:12 am

    These are so pretty, and look delicious! I’ve always wanted to try making Hasselback potatoes – they are so neat looking.

    Reply
  20. Regina @ SpecialtyCakeCreations says

    September 29, 2012 at 9:57 am

    I totally came to love sweet potato, but also only recently. First I had them in a pretty awful dish at my first Canadian Thanksgiving. But a couple years later all restaurants in town started to offer yam fries pretty much in own season. Since then I love them more than regular potatoes and fries. Here in Asia we get all kinds of varieties. Funkiest is ube – purple yam. But I love it.

    Reply
    • bakerbynature says

      September 29, 2012 at 4:53 pm

      I think the funkier versions are even better for you 😉

      Reply
  21. baker street says

    October 1, 2012 at 7:33 am

    i absolutely love the chilli-maple combination here! this is now become a must make recipe.

    Reply
  22. Monet says

    October 1, 2012 at 6:40 pm

    Sadly enough, I didn’t grow up eating sweet potatoes, but as soon as I discovered them, I never looked back! I eat them several times a week now. These potatoes look gorgeous! Thank you for sharing. Your blog was a delicious stop during my lunch break. I hope you have a great Monday!

    Reply
  23. Em (Wine and Butter) says

    October 2, 2012 at 2:37 pm

    I’m making these for dinner this evening!! We dont have ANY cooking utensils in my new place (barely have an oven and only JUST have internet) – anyways these will work awesomely. WIth a side of roasted cauliflower and sour cream dip I think. STOKED xx

    Reply
  24. Lori @ RecipeGirl says

    October 2, 2012 at 11:00 pm

    I don’t think I had a sweet potato at all while I was growing up- unless it came from a can. We just didn’t “do” that at Thanksgiving or any other time! Love them now though. Great idea for a recipe!

    Reply
  25. Kiran @ KiranTarun.com says

    October 3, 2012 at 3:51 am

    I grew up eating different kind of root vegetables, similar to potatoes like yam etc. Love sweet potatoes now, especially this hasselback 🙂

    Reply
  26. Roshani says

    January 18, 2017 at 11:35 am

    Oh my! Hubby would love this! Pinning now! Thanks for sharing!!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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