Hasselback Sweet Potato Bake
An innovative take on the classic sweet potato casserole, featuring beautifully fanned, thinly sliced sweet potatoes baked in a rich, creamy sauce and topped with a delightful crunchy pecan streusel. Perfect for holidays or any family meal.
Ingredients
- 4 large sweet potatoes about 2-2.5 lbs total
- 1/2 cup unsalted butter melted
- 1/4 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 1/2 cup pecans chopped
- 1/4 cup all-purpose flour for topping
- 1/4 cup granulated sugar for topping
- 2 tablespoons cold butter cubed
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Wash and peel the sweet potatoes. To create the Hasselback effect, place each sweet potato between two wooden spoons or chopsticks to prevent cutting all the way through. Make thin, even slices about 1/8 inch apart, stopping just before the bottom.
- In a small bowl, whisk together 1/4 cup melted butter, brown sugar, cinnamon, nutmeg, salt, and heavy cream.
- Arrange the sliced sweet potatoes in the prepared baking dish. Pour the creamy mixture evenly over the sweet potatoes, making sure it gets into the slices.
- Cover the dish with foil and bake for 30 minutes.
- While baking, prepare the topping. In a medium bowl, combine chopped pecans, flour, granulated sugar, and cubed cold butter. Use your fingers to cut the butter into the dry ingredients until crumbly.
- Remove the casserole from the oven, uncover, and sprinkle the pecan topping evenly over the sweet potatoes.
- Return to the oven, uncovered, and bake for another 15-20 minutes, or until the sweet potatoes are tender and the topping is golden brown and crunchy.
- Let stand for 5-10 minutes before serving.
Notes
For an extra kick, add a pinch of cayenne pepper to the creamy sauce. You can also vary the topping with crushed cornflakes or mini marshmallows for a different texture and flavor profile. Ensure slices are thin and even for best results.