I love the sweet and salty flavor combination, and these Sweet and Salty Hasselback Sweet Potatoes seasoned with maple syrup are my new favorite side dish. The technique is simple, the potatoes are sliced two-thirds of the way through, seasoned with butter, maple syrup, and salt, and then baked for an hour. The result is potatoes that are tender on the inside and slightly crisp on the outside. Dinner guests wouldn’t even realize that this side dish is paleo unless you told them.
I have been on the paleo diet, which involves cutting out sugar. Yes, it is hard for the first few days, but I think it is important to cut our refined sugars at least once a year to help reset my palate. When I go on the paleo diet, I take the more liberal approach, including a limited quantity of sweet potatoes, quinoa, and beans in my diet. And trust me, when you are not eating refined sugar, sweet potatoes with maple syrup tastes like candy. This also might be a good way to trick kids into loving sweet potatoes.
I served these sweet potatoes with Lemon Garlic Roast Chicken, and even though I purchased the most massive sweet potatoes I have ever seen, Charles managed to eat every bite. I think that any leftover potatoes could be sliced all the way through, reheated, and served like chips. Has anyone tried that?
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 2 large Sweet Potatoes
- 1 tablespoon Butter
- 1 tablespoon Maple Syrup (the real stuff)
- Rinse and dry the potatoes. Then using a sharp knife, cut slices 1/8 of an inch thick, 2/3 of the way through the potatoes.
- Melt the butter. Use a brush to spread the butter all over the potatoes. Then do the same with the maple syrup. Generously sprinkle about 1/4 teaspoon of salt on each potato.
- Place the potatoes in an oven heated to 425 degrees and bake for 50 minutes to 1 hour, until tender.