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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Hasselback Sweet Potatoes
...in your mind.
Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Regular sweet potatoes-good. Hasselback sweet potatoes brushed with curry and cumin butter sauce – mental. Make 2 potatoes


  • 2 medium size sweet potatoes
  • 1/4 cup butter
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon Kosher salt
  • 1/4 cup sour cream
  • 1 tablespoon chopped cilantro


  1. Preheat oven to 425 degrees
  2. Cut a slice from bottom of potato so it will sit flat and set between two chopsticks
  3. Using a sharp knife, make cuts across the potato (the short way) down to the sticks 1/8 to 1/4 inch which will prevent you from cutting all the way through the potatoes
  4. Repeat with 2nd potato and place on parchment lined baking sheet
  5. Melt butter in small saucepan, add red pepper flakes, cumin, curry and salt - mix well
  6. Brush potatoes with the butter mixture, getting in between the layers
  7. Bake 50 min-1hour or until potatoes are tender on the inside and crispy on the outside
  8. Add a little sour cream and garnish with cilantro to serve.