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Maple Pecan Hasselback Sweet Potato Recipe

Want a new variation on an old classic this holiday season? Try this Maple Pecan Hasselback Sweet Potato Recipe in individual portions.

Course Side Dish
Cuisine American
Keyword sweet potato, yam
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1
Calories 410 kcal


  • One large sweet potato.
  • 1/2 T. of brown sugar
  • a pinch of nutmeg
  • 1 T. of butter softened
  • 1/8 cup of marshmallows
  • 1 tsp. of dried cranberries optional
  • 1/2 T. of pecans walnuts work well too
  • a drizzle of maple syrup
  • salt and pepper
  • olive oil


  1. I don't bother peeling the potatoes. I simply wash them well and dry them. Lay the potato between two chopsticks. This will help you cut the slits in the potato to make it hasselback style but helps prevent you from cutting all the way through. I try to make the slits as even as possible without being too terribly fussy about it.
  2. Drizzle the potatoes with a bit of olive oil - I used a pastry brush to spread it a little more evenly. Then sprinkle on a bit of salt. Place in the oven at 400 degrees F for 45 minutes to an hour until thoroughly cooked. Timing will vary according to the size of the potatoes.
  3. I like to place them on some non-stick foil or to spray/oil the baking pan so they don't stick once I add the rest of the ingredients for "candying" them.
  4. Remove from the oven. Mix the butter, sugar, and nutmeg together. Stuff this in between the slits of the potato. I found the easiest way to do this was by taking a small bit on the tip of a knife and sticking that down into the potato.
  5. It doesn't really matter if you get every single slit - every third one or so is plenty. Then I took a bit and simply spread it across the top of the potato. Since the sweet potato is hot, the butter starts to melt over the surface of it anyway.
  6. Next, stuff the nuts, cranberries, and marshmallows down into the openings of the potato too. Drizzle a bit of maple syrup over and season with some salt and pepper to finish off the flavours. Pop this back into the oven for 5-10 minutes until the marshmallows are toasted and golden brown. YUM!
Nutrition Facts
Maple Pecan Hasselback Sweet Potato Recipe
Amount Per Serving
Calories 410 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 31mg10%
Sodium 233mg10%
Potassium 762mg22%
Carbohydrates 62g21%
Fiber 8g33%
Sugar 23g26%
Protein 4g8%
Vitamin A 32417IU648%
Vitamin C 5mg6%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.