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Hasselback Sweet Potatoes

My family and friends love the warm and inviting flavors of the luscious citrus butter, smooth cream cheese, sweet dates, fresh sage and toasted pecans that surround and capture the deliciousness of sweet potato in every bite of this side. —Brenda Watts, Gaffney, South Carolina
  • Total Time
    Prep: 45 min. Bake: 1 hour 10 min.
  • Makes
    6 servings

Ingredients

  • 6 medium sweet potatoes
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange zest
  • 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
  • Additional fresh sage, chopped, optional

Directions

  • Preheat the oven to 425°. Cut thin slices lengthwise from bottoms 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 bottom. Arrange the sweet potatoes in a greased 13x9-in. baking pan.
  • In a small bowl, whisk together butter, brown sugar, orange juice and orange zest. Spoon half the butter mixture evenly over the 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 the 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 additional chopped 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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