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A New Way To Make A Hasselback Sweet Potato
A New Way To Make A Hasselback Sweet Potato
Want to know how you can make the crispiest, most impressive looking Hasselback sweet potato on the planet? The secrets to this new wave twist on a Hasselback sweet potato recipe lies in a unique slicing method followed by soaking in water to remove any starch before cooking. Every bite is golden, crispy, and completely decadent!
We recently came across one of the latest viral Tik Tok food trends, Crispy Accordion Potatoes, and realized that this Hasselback hybrid technique would lend itself well to sweet potatoes.
I do urge you before we get too deep into this recipe to know that the knife techniques used in this Hasselback sweet potato recipe require patience. Work slowly and methodically and you will be greatly rewarded. Rush the process and it almost always ends in a sea of regret and really interestingly cut sweet potato chunks. Which, coincidentally, can be roasted and are incredibly delicious too. Those recipe instructions can be found in the notes of the recipe card below as well.
One thing I learned when testing this recipe is it takes patience, lots of patience, and some practice too! These Hasselback sweet potato skewers are a skill worth learning though. Go in expecting to have a learning curve the first time and have an extra sweet potato on hand just in case.
What is a Hasselback sweet potato?
Traditional Hasselback sweet potatoes are inspired by Hasselback potatoes, which are thinly sliced, whole potatoes that are roasted to golden brown perfection in the oven with herbs or spices and olive oil.
Hasselback potatoes got their name from the Swedish restaurant where they were invented called Hasselbacken. First served in 1953 Hasselback potatoes quickly gained popularity in Sweden for their tender baked interiors and crispy, crunchy exteriors. As this dish gained popularity, it became known as Hasselback potatoes around the world.
Our sweet potato inspired twist on Accordion Potatoes yields ultra crispy sweet potatoes that are so incredibly fun to eat you will feel like you have taken a trip to the state fair!
You really don’t need much to make this recipe. Just sweet potatoes and a high temperature cooking oil like Grapeseed oil or peanut oil. We like to add a cinnamon sugar topping at the end and a drizzle of honey too, but you do you!
Are sweet potatoes and yams the same thing?
Yes and no, it actually depends on where in the world you are currently located. The yams you see at your local grocery stores across the entire United States, well they’re actually sweet potatoes! In short, all so-called “yams” in your supermarket are in fact sweet potatoes!
A true yam is a starchy edible root and is generally imported to America from the Caribbean. It is rough, scaly, and very low in beta carotene. In supermarkets, the names “sweet potato” and “yam” tend to be used interchangeably, but trust that this is just a marketing ploy. That sweet, orange-colored root vegetable that you love so dearly is actually a sweet potato.
While we are at it, even though sweet potatoes are called “potatoes,” they aren’t related to white potatoes at all either. They come in many colors besides the familiar orange. Sweet potatoes flesh can vary from white to orange and even purple! Each color of sweet potato has a subtly different flavor and texture ranging from super sweet to rather mild.
How to make the crispiest Hasselback Sweet Potato ever!
Pick the right sized sweet potato.
When picking the perfect sweet potato you want to choose ones that are larger in size and evenly shaped with slightly tapered ends. This will make for less waste when trimming the sweet potato to the correct size.
Cut into a rectangle.
You don’t need to remove too much of the sweet potato here. Simply slice into the peel slightly creating flat edges on all 4 sides and remove the ends.
Slice into slabs.
Now, carefully, slice the sweet potato into slabs that are 1/4 – 3/8 inch thick. Do not cut larger than 1/2inch thick. Larger slices are harder to work with and do not get as crispy.
A large sweet potato should yield 6-7 slabs.
Set the skewers in place & your intentions for patience.
I’m not even kidding, ALL the energy that goes into this recipe is in the knife work. Patience and a sharp knife are key or the slices won’t be thin enough to create a flexible “accordion” style cut in the sweet potatoes. Without that flexibility the sweet potatoes will break when skewering.
Get to slicing…
Place the sweet potato horizontally in-between two skewers. The skewers act as a base so that you do not cut all the way through the potato.
First, cut vertical lines. Keep the lines close to each other trying to stay no more than 1/16 inches apart.
Flip & slice some more.
Flip the sweet potato slab over and position it back in between the two skewers. Now, cut diagonal lines.
Skewer that sweet potato!
We found sweet potatoes to be too dense to skewer through the center like the Accordion Potatoes that inspired this recipe.
Carefully, work a skewer through one of the ends of the Hasselback sweet potato.
Flip it and reverse it.
Once the skewer has been pushed through, flip the sweet potato slab and carefully work the point of the skewer through the other side of the sweet potato slab.
Now you should have what looks like an accordion style – sweet potato sail. Aren’t they cool?!
Soak the prepared Hasselback sweet potatoes.
Fill a large, deep pan with water to soak the Hasselback sweet potato skewers so that any starch is removed from the sweet potatoes. This results in a crispier end result, trust me. Soak for 30 minutes minimum, 1 hour max.
Dry them well.
We are about to give those Hasselback sweet potato skewers a bath in peanut oil that is 350°F, so it is important to dry them thoroughly. Water coming in contact with hot oil can be very dangerous, so it is best air on the side of caution when drying these.
While the sweet potatoes are drying, add a high temp cooking oil like peanut or Grapeseed to a deep skillet to a depth of 3-inches. Heat over medium high heat to 350°F.
Get your crispy on!
Check to see if the handles to the wooden skewers need to be trimmed down at all to easily fit in the pan. If so, do so now.
Once the oil has reached temp, carefully lower the Hasselback sweet potato skewers into the skillet and cook for 4 minutes. Carefully, flip with tongs and cook 2 minutes more until golden brown.
Take a trip to flavor town!
You can totally just sprinkle these Hasselback sweet potato skewers with salt and pepper and call it a day. But, if you are looking for a real treat make this cinnamon sugar topping!
1/4 granulated sugar + 1 tablespoon ground cinnamon. Stir well to combine. Will have more than needed for this recipe, store any leftovers in an airtight container. This cinnamon sugar topping is great on toast, lattes and oatmeal!
Hit it while it’s hot!!
Once your Hasselback sweet potato skewers are cooked all the way through remove them to a sheet pan lined with paper towels and sprinkle both sides heavily with the cinnamon sugar mixture until completely coated. Serve immediately, while still hot, with a drizzle of honey if desired
Ever wondered what it would be like to be a sweet potato farmer?
Sure, sweetpotatoes are delicious, but what do you really know about them? We talked with two veritable sweetpotato experts, Jason Tucker and Brad Ralls, who walked us through the entire process, from selecting and growing the right plants all the way to packaging.
Fun fact, sweetpotato is actually one word! However, folks who grow sweet potatoes use the terms interchangeably since most consumers and grocers call them sweet potatoes.
Looking for a simpler way to enjoy sweet potatoes? We have you covered there too!
Locally grown California avocados are picked at their peak resulting in fruit that is fresh and consistent in taste and texture. With this delicious fruit being grown so close to home, it means it doesn’t travel far to the nearest market before you are able to enjoy it in dishes like our sweet potato toast!
Share your creation with us by snapping a pic and tagging us on social using #CAGROWN.
Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspo!
Ultra Crispy Hasselback Sweet Potato recipe
- large, deep skillet
- deep-fry thermometer
- wooden skewers
For the Hasselback Sweet Potato
- 2 large sweet potatoes
- peanut or canola oil for frying
- salt to taste
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Prep the sweet potatoes
- Wash and scrub the sweet potatoes well. Use a sharp knife to slice the ends off the sweet potato and trim the edges down so that each side has a flat surface and the sweet potato is in the shape of a rectangle.
- Now, carefully, slice the sweet potato into slabs that are 1/4 – 3/8 inch thick. Do not cut larger than 1/2 inch thick. A large sweet potato should yield 6-7 slabs.
- Place the sweet potato horizontally in-between two skewers. The skewers act as a base so that you do not cut all the way through the potato. Starting at one end of the slab, make small vertical slices through the potato until the knife hits the skewer on each end. Repeat this process across the entire sweet potato slab. Try to keep the slices to no more than 1/16 inches apart.
- Flip the sweet potato slab over and position it back in between the two skewers. Now, cut diagonal lines the same width apart as the cuts on the other side.
- Carefully, work a skewer through one of the ends of the Hasselback sweet potato. Once the skewer has been pushed through, flip the sweet potato slab and carefully work the point of the skewer through the other side of the sweet potato slab. (See how to images in blog post. )
- Fill a large, deep pan with water and place the Hasselback sweet poato skewers inside, fully submerged. Soak for at least 30 minutes, up to 1 hour to remove excess starch. Then dry thoroughly.
Make the Cinnamon Sugar Topping
- Combine the sugar and cinnamon in a small bowl and whisk until completely combined. Set aside.
How to cook the Hasselback sweet potato skewers
- Check to see if the handles of the wooden skewers need to be trimmed down at all to easily fit in the pan. If so, do so now.
- Pour a high temp cooking oil like peanut oil or Grapeseed oil into a large skillet to a depth of 3-inches. Heat over medium high heat to 350°F.
- Once the oil has reached temperature, carefully lower the Hasselback sweet potato skewers into the skillet and cook for 4 minutes. Carefully, flip with tongs and cook 2 minutes more until golden brown and cooked through. Sweet potatoes will cook slower or faster depending on how thick your original slabs are. Once the first side has cooked carefully watch to avoid burning.
- Once cooked all the way through remove to a sheet pan lined with paper towels and sprinkle both sides heavily with the cinnamon sugar mixture until completely coated. Serve immediately, while still hot, with a drizzle of honey if desired.
Hasselback sweet potato cutting tips.Larger slices are harder to work with and do not get as crispy, so take your time to slice the sweet potatoes thinly and as uniformly as possible.
What to do if your Hasselback sweet potatoes fall apart and you can’t skewer them.Don’t worry, sure it’s frustrating, but in a delicious turn of events you can still fry the sweet potato chunks in the same way, just cut them all in similar sized chunks so they cook in an equal amount of time. To roast in the oven: Preheat the oven to 425°F and line a sheet pan with heavy duty aluminum foil, dull side up. Brush the lined pan with a high heat cooking oil like peanut oil or Grapeseed oil. Lay the sweet potatoes onto the pan and brush the tops with the oil as well. Season with salt to taste and roast, undisturbed for 25-30 minutes, until deeply golden on the side of the potato touching the pan. Fine; cook time will depend on the size of the pieces. Once cooked through, sprinkle the roasted sweet potatoes with the cinnamon sugar mixture. Carefully, work a thin spatula or a fish spatula between the aluminum foil and the sweet potato to release. Flip and sprinkle the other side with the cinnamon sugar mixture and serve immediately with honey if desired.
Frequently Asked Questions
Yes, this Hasselback sweet potato recipe is vegan as long as you omit the honey drizzle when serving.
High in nutrients and low in calories, CA Sweetpotatoes are a designated superfood. They’re also fat- and cholesterol-free and a great source of dietary fiber which, among other things, can help you feel full and satisfied longer.
California sweetpotatoes are selected, planted, sorted, sized, and packed by hand. Getting up close and personal with each sweetpotato ensures it meets our high standards. Plus, using less machinery minimizes scarring and scratching—so our sweetpotatoes are not only prettier, they’re fresher longer.