Holiday Hasselback Sweet Potatoes with Garlic Sage Maple Butter
Dec 09, 2025 01:56 AM
I love making these Holiday Hasselback Potatoes for Thanksgiving—stuffed with shallots, brushed with garlic, sage, and maple butter, and baked until crisp and tender. Topped with feta, pomegranate, and toasted pecans, they’re a festive, flavor-packed side that always disappears fast.
These Holiday Hasselback Potatoes are a show-stopping side that deserves a spot on your Thanksgiving table. Thinly sliced and stuffed with shallots, they bake up crisp on the edges and tender inside—like the best parts of roasted sweet potatoes and gratin in one bite. Halfway through baking, I brush them with a rich garlic, sage, and maple butter that fills every crevice with cozy, fall flavor.
Just before serving, the potatoes are topped with creamy feta, ruby-red pomegranate seeds, and toasted pecans for a perfect balance of salty, sweet, and crunch. They look stunning, taste incredible, and pair beautifully with any holiday main. The combination of salty, sweet, and crunchy is absolutely wonderful, and every time I make them, they disappear fast. If you’re ready to wow your guests with something that feels both classic and unexpected, these Hasselback potatoes are it.
Ingredients:
- 4 small sweet potatoes
- 2 medium shallots (thinly sliced)
- 1 tablespoon olive oil
- ½ teaspoon EACH: salt and pepper
- 4 tablespoons butter
- 2 tablespoons chopped sage
- 2 cloves garlic
- 2 tablespoons maple syrup
- Feta cheese, toasted pecans, pomegranate seeds, and fresh sage leaves (for serving)
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
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