Hasselback Sweet Potatoes - Melt in your mouth, sop of buttery sweetness; you can’t tell it’s actually healthy for you! Paleo, dairy-free and gluten-free.

As someone who doesn’t eat gluten, sweet potatoes are one of my favorite carbohydrate sources. They are great after a hard workout when you need to replenish glycogen stores and nutritionally, are among the best sources of vitamin A along with riboflavin, thiamin, and carotenoids due to their naturally orange color.

Sweet potatoes nutrition versatility mirrors its versatility in our diet. They can be eaten any time during the day - paired well with most dishes from a poached egg for breakfast to adding coconut butter and cacao powder for dessert.

For this dish, it’s great for the holidays, as a side dish for dinner or implemented into lunch meal prep rotations!

As a tip, for the best Hasselback sweet potatoes, you’ll need to make deep incisions using a very sharp chef’s knife. Another thing I found was that if you place chopsticks on each side of the sweet potato and cut, it will make the best cut without going all the way through!

I would like to thank Bako Sweet for gifting me with these amazing organic California grown sweet potatoes! For more information regarding nutrition, products, and sourcing, check this link!

Now without further ado, let’s get to the recipe!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Hasselback Sweet Potatoes - Melt in your mouth, sop of buttery sweetness; you can’t tell it’s actually healthy for you! Paleo, dairy-free and gluten-free.

Print recipe

Ingredients

4 Sweet potatoes
4 slices bacon (cooked and crumbled)
¼ cup raw pecans
2 Tbsp pure maple syrup
1 Tbsp coconut sugar
1 Tbsp grass-fed butter
1 tsp ground cinnamon
Avocado oil cooking spray
Pink Himalayan sea salt

Directions

Preheat the oven to 450 degrees. Line a sheet pan with foil, then coat the foil with cooking spray or simply use a silicone non-stick baking liner.
Place a potato on a cutting board between two chopsticks or two wooden spoons. Using a sharp chef’s knife, slice the potato into ¼ inch thick slices. (The chopsticks will prevent you from slicing all the way through the potato)
Repeat the process with the remaining potatoes. Plate the potatoes on the sheet pan. Spray potatoes with avocado oil spray and sprinkle sea salt.
Bake for 50-60 minutes until potatoes are tender, browned and tops are crispy.
While the potatoes are cooking, melt butter in a small skillet on medium heat. Chop the pecans and add to the melted butter.
Stir for about 2-5 minutes until you get a nutty aroma. Add coconut sugar and maple syrup and stir.
As soon as the mixture starts to bubble, immediately add cinnamon to the mixture and take off the burner. Mix thoroughly until the mixture is thick but liquidy. May need to add tbsp water if the mixture is too thick. *Make sure the sugar doesn’t burn! This process is very fast.
Remove the potatoes from the oven and top each potato with pecan sugar mixture. Sprinkle the bacon and fresh thyme leaves over the top and enjoy!

Notes

Ingredients that I used that are #paleoapproved
- Pederson’s Organic No Sugar Added Uncured Smoked Bacon
- Primal Kitchen Avocado Oil Spray
- Kerrygold Grass-fed Butter