HASSELBACK SWEET POTATOES WITH BROWN BUTTER AND A SAVORY MISO TWIST

There is nothing quite like the buttery, caramelized edges of a perfectly roasted sweet potato.

I remember the first time I saw a Hasselback potato at a potluck years ago. It was a regular white potato, mind you, but I was just mesmerized. All those little slices fanned out like an accordion, each one crispy and golden. I knew right then and there I had to try it with sweet potatoes, which are practically a food group of their own down here in the South.

My first few attempts were good, but they were missing something. They were sweet, they were buttery, but they needed a little secret to make them truly sing. I was tinkering in the kitchen one afternoon, trying to come up with a glaze for a chicken dish, and I had a tub of white miso paste staring at me from the fridge. A little lightbulb went off. What if I added that savory, salty, umami goodness to the sweet, nutty flavor of brown butter? Lord have mercy, that was it.

The miso paste doesn’t make these Hasselback Sweet Potatoes with Brown Butter taste Asian, not at all. It just deepens the flavor, balancing the sweetness of the potato and maple syrup with a rich, savory note that is just irresistible. It’s the kind of twist that makes folks lean back in their chair, take another bite, and ask, “Now what is in this? It’s incredible!”

This is the side dish that will steal the show at Thanksgiving, but it’s easy enough for a Tuesday night supper. It’s my go-to when I want something that looks elegant and tastes like a million bucks, without a whole lot of fuss.

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Why This Hasselback Sweet Potatoes with Brown Butter Recipe Works

The Hasselback technique itself is a stroke of genius, and it’s been around for ages. It originated in the 1950s at the Hasselbacken restaurant in Stockholm, Sweden. The idea was to create a potato that had the crispy skin of a baked potato and the creamy interior of a roasted one, with more surface area for flavor.

It’s a simple concept that yields a spectacular result. By slicing the potato almost all the way through, you create dozens of little pockets. As it bakes, these slices fan out, allowing heat and, more importantly, butter and seasonings to get into every single nook and cranny. The top edges get wonderfully crispy and caramelized, while the bottom of the potato steams to a soft, tender perfection.

When you apply this method to sweet potatoes, you are already starting with a winner. Their natural sweetness and earthy flavor are a perfect match for roasting. But my version of Hasselback Sweet Potatoes with Brown Butter takes it to a whole new level. The magic is in the glaze.

First, we make brown butter. This isn’t just melted butter, honey. We cook it until the milk solids toast and turn a beautiful nutty brown, releasing an aroma that will fill your whole kitchen. This nutty depth is the foundation of our glaze. Then comes my secret weapon: white miso paste. Miso adds a complex, salty, and savory flavor known as umami. It cuts through the sweetness of the potato and maple syrup, creating a perfectly balanced bite. It adds a background note of richness that you can’t quite put your finger on, but you know you can’t live without.

The final touches of apple cider vinegar for a bit of tang and fresh thyme for an earthy, herbal note bring it all together. This isn’t just a side dish, it’s a conversation starter.

Ingredients for Hasselback Sweet Potatoes with Brown Butter

Putting together this dish is all about quality ingredients that complement each other. The star is obviously the sweet potato, but the glaze components are what make it truly special. Here is everything you’ll need to make these incredible potatoes.

• 4 medium sweet potatoes, similar in size and shape
• 6 tablespoons unsalted butter
• 1 tablespoon white miso paste (the twist ingredient)
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 4-5 sprigs fresh thyme, leaves picked, plus more for garnish
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup toasted pecans, roughly chopped
• Flaky sea salt, for finishing

A few notes on these ingredients can make all the difference. When you’re picking out your sweet potatoes, try to find ones that are relatively straight and uniform in size. This will help them cook evenly and make the slicing process much easier. Look for ones that are about the same width from end to end.

For the butter, I always use unsalted butter. This gives me complete control over the saltiness of the dish, which is important since the miso paste is also salty. You can always add more salt, but you can’t take it away.

Now for the twist, the white miso paste. You can usually find this in the refrigerated section of most grocery stores, often near the tofu or other international foods. White miso (or shiro miso) is milder and sweeter than its red counterpart, making it perfect for this glaze. It adds that savory depth without being overpowering.

And please, use pure maple syrup, not breakfast syrup. The pure stuff has a much richer, more complex flavor that pairs beautifully with the brown butter and sweet potato. It’s worth the small splurge, I promise.

Step-by-Step Instructions For Making Hasselback Sweet Potatoes with Brown Butter

Step 1: Preheat Oven and Prep the Potatoes

First things first, let’s get that oven roaring. Preheat it to 425°F and line a baking sheet with parchment paper. The parchment is your best friend here, as it prevents the sugary glaze from sticking and makes cleanup a breeze. While the oven heats up, give your sweet potatoes a good scrub under running water and pat them completely dry. A dry surface helps the skin get nice and crisp.

Step 2: Slice the Sweet Potatoes (The Hasselback Way)

This is the fun part! To get those perfect slices without cutting all the way through, I use a simple trick. Place a sweet potato on your cutting board between two chopsticks or the handles of two wooden spoons. Using a sharp knife, slice the potato crosswise into thin, about 1/8-inch thick slices. The chopsticks will stop your knife from going all the way through, leaving the base intact. Repeat this with all your potatoes. It might take a minute to get the rhythm, but you’ll feel like a professional chef in no time.

Step 3: The First Bake

Arrange your beautifully sliced potatoes on the parchment-lined baking sheet. Take about 2 tablespoons of your butter, melt it, and brush it lightly over the potatoes. A little sprinkle of salt and pepper goes on now too. Pop them into the hot oven for 30 minutes. This initial bake is crucial because it softens the potatoes and helps the slices start to separate and fan out, creating those little channels for our glorious glaze later.

Step 4: Make the Miso Brown Butter Glaze

While the potatoes are getting their head start, it’s time to make the magic sauce. In a small, light-colored skillet (so you can see the color change), melt the remaining 4 tablespoons of butter over medium heat. Don’t walk away! Swirl the pan occasionally and watch as it foams up. Soon, you’ll see little brown specks at the bottom and smell a heavenly, nutty aroma. That’s brown butter! Immediately pull it off the heat. Whisk in the white miso paste until it’s completely smooth, followed by the maple syrup, apple cider vinegar, fresh thyme leaves, kosher salt, and black pepper. Whisk it all together until you have a smooth, fragrant glaze.

Step 5: Glaze and Finish Baking

After 30 minutes, carefully pull the potatoes from the oven. Using a pastry brush, generously apply about half of the miso brown butter glaze over the potatoes. Take your time and gently nudge the brush between the slices to get that flavor deep inside. Return them to the oven and bake for another 20-25 minutes. You’re looking for tender centers (a fork should slide in easily) and crispy, caramelized edges. For that final touch, brush the remaining glaze over the potatoes during the last 5 minutes of baking.

Step 6: Garnish and Serve

Let the finished potatoes rest on the baking sheet for just a few minutes once they’re out of the oven. Transfer them to a serving platter and garnish with a sprinkle of flaky sea salt for that lovely crunch, the chopped toasted pecans for texture and nutty flavor, and a few more fresh thyme leaves for a pop of color and aroma. Serve them warm and get ready for the compliments to roll in.

How To Serve Hasselback Sweet Potatoes with Brown Butter

These potatoes are so striking, they practically serve themselves. Their fanned-out appearance makes them a showstopper on any table, from a holiday feast to a simple weeknight dinner. The sweet and savory flavor profile makes them incredibly versatile, pairing beautifully with a wide range of main courses.

For a big holiday meal like Thanksgiving or Christmas, these are an absolute must. They are a sophisticated alternative to the traditional sweet potato casserole. I love to arrange them on a large white platter, letting their vibrant orange color and crispy edges take center stage. They sit perfectly next to a roasted turkey, a glazed ham, or a standing rib roast. The nutty, savory notes from the brown butter and miso are just divine with rich, roasted meats.

But don’t just save these for a special occasion! They make a fantastic side dish any night of the week. Here are a few of my favorite ways to serve them:

• With Roasted Chicken: A simple lemon and herb roasted chicken is the perfect partner. The bright citrus notes of the chicken cut through the richness of the potatoes.
• Alongside Pork Chops: Whether they are pan-seared or grilled, pork chops and sweet potatoes are a classic Southern pairing. This version just elevates it.
• As a Main Course: For a lighter meal, you can absolutely make one of these potatoes the star. Serve it with a dollop of sour cream or Greek yogurt and a simple green salad with a vinaigrette dressing.
• With a Steak Dinner: Move over, baked potato. These Hasselback sweet potatoes add a touch of elegance and a world of flavor to a classic steakhouse-style dinner at home.

When serving, make sure to spoon any extra glaze and buttery bits from the bottom of the baking pan right over the top. A final sprinkle of flaky salt and those toasted pecans right before they hit the table ensures every bite is full of flavor and texture. They’re best served hot, right out of the oven, to get the full effect of those crispy edges and soft, buttery interior.

How To Store & Reuse Hasselback Sweet Potatoes with Brown Butter Leftovers

Honestly, we rarely have leftovers of these in my house, but on the off chance you do, they store and reheat quite nicely. The key is to handle them with a little care to preserve that wonderful texture you worked to create. You won’t get the exact same crispiness as when they’re fresh from the oven, but they will still be absolutely delicious.

To store them, let the potatoes cool completely to room temperature. This is important to prevent them from getting soggy from condensation. Once cooled, place them in a single layer in an airtight container. If you need to stack them, place a piece of parchment paper between the layers. They will keep well in the refrigerator for up to 4 days.

When it comes to reheating, I highly recommend using the oven or an air fryer. The microwave will work in a pinch, but it tends to make them soft and can zap that lovely texture. Here’s how I do it:

• Oven Method: Preheat your oven to 375°F. Place the potatoes on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method does the best job of re-crisping the edges.
• Air Fryer Method: If you have an air fryer, this is another fantastic option. Set it to 350°F and heat the potatoes for 5-7 minutes. It works quickly and gets those edges nice and toasty again.

If you’re looking for a creative way to reuse the leftovers, you can easily transform them. Simply scoop the soft flesh out of the potato skins, mash it up, and you have a fantastic base for a savory sweet potato mash. The brown butter and miso flavor will already be there. You can add a splash of cream or a little more butter and serve it as a completely new side dish. No one will ever know they were leftovers!

Substitutions & Variations For Hasselback Sweet Potatoes with Brown Butter

One of the things I love most about cooking is making a recipe my own, and this one has plenty of room for you to play. Whether you have a dietary restriction or just want to experiment with different flavors, there are several easy swaps and additions you can make to these Hasselback Sweet Potatoes with Brown Butter.

The glaze is a great place to start. While the white miso is my special touch, I understand it might not be something everyone has on hand. If you need a substitute, you can use a teaspoon of low-sodium soy sauce or tamari to get a similar savory, umami effect. It won’t be exactly the same, but it will still be delicious. If you’re looking for a completely different flavor profile, you can omit the miso and add spices like cinnamon and a pinch of cayenne for a sweet and spicy kick.

Here are a few other ideas to get you started:

• Herb Variations: If you’re not a fan of thyme, fresh rosemary or sage would be wonderful substitutes. Chop them finely and add them to the brown butter glaze. Dried herbs will work in a pinch, just use about a third of the amount.
• Nut-Free Option: If you have a nut allergy, simply leave out the pecans. For a similar crunch, you could top the finished potatoes with toasted pumpkin seeds (pepitas) or even some crispy fried onions.
• Make it Vegan: To make this recipe vegan, substitute the unsalted butter with your favorite plant-based butter. Many brands brown nicely just like dairy butter. Ensure your miso paste is also vegan, which it typically is.
• Different Sweeteners: While I love the flavor of pure maple syrup, you could also use honey or brown rice syrup. If you use honey, it may caramelize a bit faster, so keep a close eye on it during the final baking stage.
• Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the glaze for a little bit of heat to contrast the sweetness.

Don’t be afraid to experiment! You could even try this technique with different root vegetables like butternut squash or parsnips, though you may need to adjust the cooking time. The core components of nutty brown butter and a savory element will work beautifully with many different things.

5 FAQs About Hasselback Sweet Potatoes with Brown Butter

Here are some straightforward answers to the most common questions I receive about this Hasselback Sweet Potatoes with Brown Butter recipe.

How do I get my Hasselback sweet potatoes to fan out properly?

This is the most common question, and there are two key steps to success. First is the slicing. Make sure your slices are thin, around 1/8 of an inch thick. If the slices are too thick, they won’t be flexible enough to separate during baking. Don’t worry about perfection, but try to be consistent. The chopstick trick I mentioned is truly the best way to ensure you don’t accidentally slice all the way through the base of the potato, which is what holds the whole thing together.

The second, and equally important, step is the initial 30-minute bake. This first bake, with just a little butter, salt, and pepper, is what starts the process. It softens the potato and allows the layers to start separating. When you pull them out of the oven to add the first layer of glaze, you can gently use your pastry brush to encourage the slices to open up a bit more, creating those perfect little channels for all that brown butter goodness to seep into.

What is white miso paste and why is it in this sweet potato recipe?

I am so glad you asked, because this is my secret ingredient! Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji, a type of fungus. White miso, also called shiro miso, is fermented for a shorter period and has a higher rice content, which gives it a milder, slightly sweeter, and less salty flavor compared to darker misos. You can find it in a tub in the refrigerated section of most grocery stores.

Now, why is it in my Southern-style sweet potato recipe? It’s all about balance and depth. Sweet potatoes, maple syrup, and brown butter are all rich and sweet. The white miso introduces a savory, salty, umami flavor that cuts through that sweetness and creates a much more complex and interesting taste. It doesn’t make the dish taste “Asian,” it simply enhances the other flavors and adds a deep, savory background note that makes you go, “Wow!” It’s that unexpected element that elevates the dish from good to truly memorable.

Can I make Hasselback Sweet Potatoes with Brown Butter ahead of time?

Yes, you absolutely can do some prep ahead of time to make things easier, which is especially helpful for holiday cooking. You can wash and slice the sweet potatoes a day in advance. To prevent them from browning, you’ll need to submerge them completely in cold water and store them in the refrigerator. When you’re ready to bake, just drain them and pat them very, very dry with paper towels. A dry surface is essential for getting crispy skin.

You can also make the entire miso brown butter glaze up to three days in advance. Store it in an airtight container in the refrigerator. The butter will solidify, so you’ll need to gently reheat it on the stovetop or in the microwave until it’s liquid again before brushing it on the potatoes. While you can fully bake the potatoes and reheat them, they are always at their absolute best, with the crispiest edges, when served fresh from the oven.

My brown butter glaze separated or looks grainy. What did I do wrong?

Don’t you worry, this is an easy fix! This can sometimes happen when you add the cooler ingredients, like the maple syrup or miso paste, to the hot brown butter. The temperature difference can cause the butter to seize or separate. The best way to prevent this is to make sure your miso paste is at room temperature and to whisk constantly and vigorously as you add each ingredient to the hot butter after you’ve taken it off the heat.

If it does separate, don’t throw it out! Most of the time, you can bring it back together. Let it cool for just a minute or two, then give it a very vigorous whisking. Sometimes, gently warming it back up over low heat while constantly whisking will also help it emulsify and become smooth again. The flavor will still be fantastic even if it’s not perfectly smooth, so go ahead and use it.

Why are my Hasselback sweet potatoes not getting crispy?

Ah, the quest for crispiness! There are a few culprits that could be robbing you of those delightful crispy edges. First, make sure your oven is fully preheated to 425°F. A high temperature is crucial for caramelization and crisping. If your oven runs cool, it might be worth checking with an oven thermometer. Second, as I mentioned before, your potatoes need to be completely dry before they go into the oven. Any moisture on the skin will create steam, which is the enemy of crispiness.

Another factor is crowding the pan. Make sure the potatoes have plenty of space on the baking sheet. If they’re too close together, they will steam each other instead of roasting. Use two pans if you need to. Finally, don’t be shy with the butter and glaze. That fat is what helps “fry” the edges of the potato slices in the hot oven. A generous coating, especially during the last few minutes of baking, will help ensure you get those wonderfully crispy, caramelized results.

Try These Recipes Next

If you loved the cozy, crowd-pleasing nature of these Hasselback Sweet Potatoes, I know you’ll enjoy some of my other favorite recipes. Whether you’re planning a big holiday meal or just looking for some weeknight inspiration, I’ve got you covered.

• More Thanksgiving Dinner Ideas: These potatoes are a Thanksgiving all-star, and if you’re looking for more dishes to complete your menu, this collection has everything from the turkey to the dessert.
• 110 Easy Dinner Ideas: For those nights when you need something delicious without the fuss, this list is my go-to resource for quick and tasty meals the whole family will love.
• Cheap Meal Ideas: Great food doesn’t have to break the bank. Here you’ll find a collection of my favorite budget-friendly recipes that are big on flavor but easy on your wallet.