Hasselback Sweet Potatoes


  • 6 medium sweet potatoes
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground pepper
  • 6 ounces cream cheese, softened
  • 12 pitted dates, chopped
  • 12 fresh sage leaves, chopped
  • 1/2 cup chopped pecans
  • Fresh sage, chopped, 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 greased 13×9-in. baking pan.
  • In a small bowl, whisk together butter, brown sugar, orange juice and orange peel. Spoon half the butter mixture evenly over sweet potatoes; sprinkle with salt and pepper. Combine cream cheese, dates and sage; spread between potato slices.
  • Bake, covered, until potatoes are just becoming tender, 45-50 minutes. Remove pan from oven and uncover; spoon remaining butter mixture over potatoes and top with pecans. Return to oven and bake until potatoes are completely tender and topping is golden brown, 25-30 minutes longer. If desired, serve with chopped fresh sage.
Nutrition Facts

1 sweet potato: 552 calories, 32g fat (16g saturated fat), 69mg cholesterol, 271mg sodium, 64g carbohydrate (34g sugars, 8g fiber), 6g protein.

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