Hasselback sweet potatoes

With maple & pecan yoghurt

Hasselback sweet potatoes

Hasselback sweet potatoes

Serves Serves 4
Time Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 317 16%
  • Fat 13g 19%
  • Saturates 1.8g 9%
  • Sugars 13.2g 15%
  • Salt 0.6g 10%
  • Protein 5.2g 10%
  • Carbs 45.6g 18%
  • Fibre 6g -
Of an adult's reference intake
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  • 4 sweet potatoes
  • olive oil
  • 50 g pecans
  • 4 tabespoons natural yoghurt
  • maple syrup , for drizzling
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  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Scrub the sweet potatoes. Place one potato on a board between the handles of two wooden spoons, and carefully slice at just under ½cm intervals all the way along (the spoons will stop you going all the way through). Repeat with the rest of the potatoes.
  3. Rub the potatoes with a small drizzle of olive oil and sprinkle with a tiny pinch of sea salt and black pepper. Roast on a baking tray for 45 minutes, or until cooked through and the skin is crisp.
  4. A few minutes before your potatoes are ready, crush the pecans in a pestle & mortar, or bash in a clean tea towel with a rolling pin.
  5. Carefully transfer the baked potatoes to serving plates, cut a cross in the top and gently break them open with a fork, mashing a little of the inside as you go.
  6. Serve with a dollop of yoghurt, sprinkle over the pecans and drizzle with a little maple syrup – delicious!