I’m honestly a little stunned right now.
I managed to stand over four sweet potatoes and carefully slice thin slivers into each one without losing my patience. No whining, no near-misses with a knife, and no dramatic halving of every potato. It took focus and patience, but it’s absolutely doable — even if you aren’t naturally calm in the kitchen.
The takeaway? You can make hasselback sweet potatoes too.
Okay, fine — there may have been a tiny bit of complaining. I turned the music up loud enough that it drowned out my frustration and probably blew out my eardrums, but it did the job.
It feels wildly clichéd to say this, but I seriously can’t believe it’s October. It’s almost mid-October already, which means the holidays are right around the corner. Before you know it it’ll be November, birthday meltdowns, Thanksgiving, Christmas — and somehow spring again. Time seems to be moving faster, and I’m definitely the person who rolls her eyes at everyone posting about how quickly the year has flown by, and yet here I am doing the same thing.
I’m also the person who can hold an entire conversation using Sex and the City quotes, so nothing about my melodrama should surprise you.
With the holiday season approaching, I’ve been experimenting with new ideas. Call it recipe testing for guests — not for myself, of course. Last year I made a lightened-up sweet potato casserole that I adored; it lasted me from October through the new year and still haunts my memory. Instead of remaking the exact same dish this year, I wanted to try a variation that felt just as festive but presented differently.
The result? A sweet potato with a cookie-like crumble on top. It sounds odd, but it works beautifully — a crisp, oat-based crumble with cinnamon and brown sugar atop tender, buttery hasselback sweet potatoes.
Cinnamon Sugar Hasselback Sweet Potatoes with Oatmeal Cookie Crumble
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Ingredients
- 4 large sweet potatoes
- 1/4 cup unsalted butter softened
- 1 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Oatmeal Crumble
- 2/3 cups old fashioned rolled oats
- 2/3 cups brown sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened
Instructions
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Preheat the oven to 375°F. In a small bowl, combine the softened butter with brown sugar, cinnamon and salt until well mixed. Shape the butter into a small rectangle on plastic wrap and freeze for 20–30 minutes until firm.
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Carefully slice each sweet potato every 1/8 to 1/4 inch, stopping about 3/4 of the way through. One technique is to make a shallower cut all the way across, then use a paring knife to deepen the slices until you nearly reach the bottom. Remove the butter from the freezer and cut very thin slices, then halve them to create about 24–30 small pats. Tuck a butter pat into every three or four slices and arrange the potatoes upright in a baking dish. Sprinkle a bit more cinnamon on top if you like.
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Make the crumble by combining the oats, brown sugar, flour, cinnamon and salt. Use your hands to work the softened butter into the dry ingredients until the mixture is moistened and clumps together. Press an equal portion of the crumble onto the top of each potato. Bake the potatoes for 30–35 minutes, then cover with foil and bake another 20–25 minutes until tender. Serve by cutting each potato in half.
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Honestly, this is the kind of recipe I want to make every season — crispy, spiced, comforting, and just a little unexpected.