In addition to being tasty, hasselback sweet potatoes are entertaining to prepare. We use smoked paprika and maple syrup to make Roasted Hasselback Sweet Potatoes. There are instructions for both the oven and air fryer.

Recipe by: Prajakta Sukhatme


  1. Four medium sweet potatoes
  2. two tablespoons of butter or oil Use plant-based or vegan butter for vegan options.
  3. 1 tablespoon of fresh lemon juice for basting.
  4. One-half cup maple syrup;
  5. one-teaspoon smoked paprika
  6. kosher salt
  7. freshly ground black pepper
    Optional garnishes:
  8. dried thyme or parsleyflakes of sea salt
  9. ground cinnamon
  10. dark brown sugar

Air Fryer Instructions

  1. Wash and scrub the sweet potatoes; pat them dry with a paper towel
  2. Carefully slice each sweet potato ⅛-inch slits (or slices) along the tops, stopping ½-inch from the bottom (1 centimetre). Be careful not to apply too much pressure or you may cut straight through
  3. Drizzle some oil or butter and salt and pepper over the cut sweet potatoes
  4. Prepare the basting oil mixture by whisking together oil, smoked paprika, lemon juice, and maple syrup
  5. Place sweet potatoes on an air fryer rack or basket in single layer, making sure to leave some space between them and not stacking them
  6. Cook at 375 degrees Fahrenheit for 18-20 minutes (depending on the size of your sweet potatoes), flipping over halfway through the cooking time.
  7. Once the potatoes are fork-tender, remove them from the air-fryer. Brush the oil-smoked paprika-lemon-maple syrup mixture on each sweet potato. Make sure to coat well the inside of the cut sweet potato.
  8. Serve warm with your desired garnishes. Enjoy.

Baking Hasselback Sweet Potatoes in the Oven

  1. Don’t have an Air fryer, no worries at all. You can make these Sweet Potatoes in the oven too. Place potatoes in a single layer, cut side up, onto the foil lined baking sheet, and bake for 40-50 minutes at 375 degree F.
  2. If Using Instant Pot Air Fryer Lid or Crisp Lid Arrange cut and prepared sweet potatoes in a single layer on the basket. Place the basket on the trivet. Cover and secure the Instant Pot with air fryer lid. ( or crisp lid)
  3. Air fry at 375 Fahrenheit ( 190 Celsius) for 15 minutes until the potatoes look wrinkled and start turning golden brown.
  4. To make it quickerMicrowave – Wrap each sweet potato in one sheet of paper towel; place on a microwave-safe dish and microwave on a high setting for 5-7 minutes. Then continue in air fryer for 10 minutes. This allows them to crisp up well and saves 10 minutes
  5. Instant Pot – Place 1 cup of water in Instant Pot Liner. Put a steamer basket or a trivet in the liner. Arrange Sweet Potatoes over it. Close the lid and cook for 8 minutes. After it is done cooking, remove and continue to air fry for 5 minutes .


  • Make sure you wash the sweet potatoes thoroughly before you use them for the recipe. After all, you’ll be eating the skin too
  • To make sure the potatoes have that nice, crispy exterior that you are looking for, get them to dry completely before you baste them with butter or olive oil.
  • If the potatoes seem wobbly while you are trying to slice into them, you can chop off a small area from the back, to help them lie down flat on the chopping board or the surface you are working with.
  • It is always best to choose potatoes that have a similar size, so that they all end up cooking at the same time, and are cooked through.
  • To keep the potato steady while carefully slicing into it, use two chopsticks on either side.
  • Remember to season the potatoes with kosher salt and black pepper before you put them into the oven or the air fryer. Sprinkle rest of the seasoning only after roasting.
  • To make these potatoes taste even better, you can sprinkle some parmesan cheese over the top, right before you serve.
  • The maple syrup helps balance out the saltiness and the spiciness of the potatoes. If you don’t have maple syrup, you can make do with honey or brown sugar as well.


Serving: 1 Sweet Potato Calories: 274 k cal Carbohydrates: 39 g Protein: 2 g Fat: 13 g Saturated Fat: 4 g Polyunsaturated Fat: 8 g Cholesterol: 15 m g Fiber: 4 g Sugar: 20 g

Leave a Comment