Hasselback Sweet Potatoes with Pistachio Crumble is a stunning dish that combines the natural sweetness of roasted potatoes with a crunchy, buttery pistachio topping. The thin slices fan out beautifully as they bake, creating tender layers inside and crisp edges outside. The pistachio crumble adds a nutty twist that turns this simple vegetable into a dish worthy of a holiday table or elegant dinner.
1. Ingredients
- 4 medium sweet potatoes, scrubbed clean
- 3 tablespoons olive oil or melted butter
- Salt and black pepper to taste
- 1 tablespoon maple syrup or honey
For the Pistachio Crumble:
- ½ cup shelled pistachios, roughly chopped
- 2 tablespoons panko breadcrumbs
- 1 tablespoon brown sugar
- 2 tablespoons melted butter
- ½ teaspoon cinnamon (optional, for warmth)
- Pinch of sea salt
2. Cooking Time
- Prep time: 15 minutes
- Baking time: 50–60 minutes
- Total time: 1 hour 15 minutes
3. Serving Quantity
- Serves 4 people
4. Instructions
- Preheat the Oven: Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Potatoes: Place each sweet potato between two wooden spoons or chopsticks. Slice across the potato about ⅛ inch apart, stopping just before cutting all the way through so the slices stay attached at the bottom.
- Season: Brush the potatoes with olive oil or melted butter, making sure some seeps between the slices. Sprinkle with salt and pepper.
- Bake: Place on the baking sheet and bake for 45 minutes until tender and starting to fan out.
- Make the Crumble: In a bowl, mix chopped pistachios, breadcrumbs, brown sugar, butter, cinnamon, and sea salt until combined.
- Add Topping: Remove the potatoes from the oven, drizzle lightly with maple syrup or honey, and spoon the pistachio crumble over the tops.
- Finish Baking: Return to the oven for another 10–15 minutes until the topping is golden and crisp.
- Serve: Serve warm, drizzled with extra maple syrup if desired.
5. Nutrition (per serving)
- Calories: 310
- Protein: 5 g
- Fat: 14 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Sugar: 15 g
6. Tips for Best Results
- Use evenly sized sweet potatoes so they cook at the same rate.
- Don’t skip brushing oil between the slices—it helps them crisp up and open beautifully.
- Substitute pecans or almonds for pistachios if you prefer a different nut flavor.
- For extra richness, finish with a drizzle of melted butter before serving.
- These pair wonderfully with roast chicken, ham, or a festive vegetarian main course.
Hasselback Sweet Potatoes with Pistachio Crumble combine elegance and comfort in one dish. The caramelized layers and nutty crunch make them a standout side that’s as delicious as it is beautiful to serve.
