Hassleback potatoes are the Swedish version of a baked potato, and are named for Hasslebacken, the Stockholm restaurant where it was first served. Traditionally, hassleback potatoes are made with white potatoes and are sometimes stuffed with garlic cloves. I came up with this sweeter version, using thin slices of apples, and topping it off with some sweet maple syrup and a sprinkle of brown sugar. The sweet potatoes came out soft on the inside, and crispy on the outside while the apples caramelized and crisped around the edges. With the autumn colors, rustic styling, and sweet taste, hassleback sweet potatoes make the perfect accompaniment to your Thanksgiving feast!
Hassleback Sweet Potatoes
4 organic sweet potatoes
2 crispy sweet apples, such as honeycrisp
3 tbsp butter or margarine, melted
1/3 cup dark brown sugar
1/4 cup maple syrup
Preheat oven to 400 degrees. Scrub potatoes well and pat dry. Lay them flat on a cutting board and set one chopstick on each side. The chopsticks will ensure that you don’t cut all the way through. Starting from one end, make slits about 1/8″ thick. Peel and core apples and slice very thinly. Place apple slices in between each slit in the potatoes. Brush potatoes with butter and sprinkle with brown sugar. Drizzle with maple syrup and finish with a sprinkle of kosher salt. Bake, uncovered for about 1 hour, until the insides are cooked through and the outsides are crispy. If the apples begin to burn around the edges, and the sweet potatoes are still not soft, cover the pan with foil to prevent more burning.
14 thoughts on “Hasselback Sweet Potatoes”
Wow!! How unique!! Can’t wait to try this…thanks.
Sweet potatoes are a favorite in our house!Not only does this look delicious, but it LOOKS pretty too :)
It’s on my menu for tonight…what to make with it, is a diff story ;)
I am doing a roasted Honey Dijon pork tenderloin with it and rice pilaf this week
Sounds like the perfect pairing!
this sounds incredible!
This sounds FABULOUS!!! My dd’s been begging me to do hassleback potatoes again, but she can’t stand fruit in side dishes, so maybe I’ll do a regular one alongside…
No idea why I’ve never seen your blog before, but I’m subscribing now. :-)
welcome Jennifer, I’m glad you found us! :)
I love hassleback. It brings art and appetite at the same time on my plate. Thanks for sharing this recipe.
This seems like the perfect Rosh Hashanah side dish! Do you think that can be made ahead and frozen?
I think so.
Very labor intensive! Took way more than one hour. Weren’t ready until everyone finished dinner. But they did look pretty.
I’m sorry that this recipe didn’t work for you!