Sweet Hasselback Potatoes with Orange Cardamom Cream

Sweet Hasselback Potatoes

Recently, I have seen a bunch of photos and recipes for Hasselback Potatoes when I’ve been surfing around. I can completely see why they are popular – they’re very eye-catching. So, I wanted to try making Hasselbacks too, but of course with a twist. I decided to try using sweet potatoes, and this is what I came up with. I am really happy with this recipe. The sugar-cinnamon-butter is so flipping good with the teeniest little kick from cayenne. And the orange-cardamom sour cream goes perfectly. YUM!

Sweet Hasselback Potatoes with Orange Cardamom Cream

  • 3-4 sweet potatoes, scrubbed clean
  • extra virgin olive oil
  • 1 T unsalted butter, softened
  • 1 T light brown sugar
  • ⅛ t ground cinnamon
  • ⅛ t pure vanilla extract
  • pinch kosher salt
  • pinch fresh cracked pepper
  • pinch cayenne pepper
  • ½ c reduced fat sour cream
  • zest of an orange
  • ⅛ t cardamom

Heat oven to 425F.

Rub the outside of the potatoes lightly with a little olive oil. With a sharp knife, carefully cut the slices without cutting all the way through. Bake at 425F for 50-60 minutes until potatoes are cooked through and soft inside, crispy outside. Halfway through the cook time, use a fork to gently fan the slices a bit so they separate.

While potatoes are cooking, combine the butter, sugar, cinnamon, vanilla, salt, pepper, and cayenne pepper, in a small bowl.

Remove the potatoes from the oven and spoon on the butter mixture, gently working it in between the slices of potato.

In a small bowl, combine the sour cream, orange zest, and cardamom. Serve with the potatoes.


Here’s a hint – use a toothpick to hold the potato together if you accidentally slice all the way through. Just be sure to tell your guest it’s in there…
Sweet Hasselback Potatoes

Sweet Hasselback Potatoes

Sweet Hasselback Potatoes

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