| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 6 medium sweet potatoes
- 6 tablespoons salted butter, at room temperature
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper
- Fresh sage and rosemary sprigs, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Place a potato between the handles of 2 wooden spoons or chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoons or chopsticks will prevent you slicing all the way through. Repeat with the remaining potatoes.
- Mix together the butter, brown sugar and cinnamon with a pinch of salt and pepper in a small bowl.
- Place the sweet potatoes on a baking sheet. Using a spatula, spread the butter mixture all over the potatoes. Bake until tender and golden, 40 to 45 minutes. Transfer to a platter and garnish with the sage and rosemary.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 239 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 351 mg |
Reviews
It was easy. I did what another reviewer suggested and lined the baking pan with foil and made individual boats for the potatoes. I used only three potatoes, put half the mixture on before baking and the other half of the mixture on when potatoes came out of the oven.
It did take an hour and 15 minutes for the potatoes to cook to perfection.
My family LOVED them. I am going to add this recipe to our family favorites and I know I will be making them again soon.
This recipe, imo, just takes the regular baked sweet potatoe up a level and makes them look and taste a little fancier for a special occasion dinner.
Thank you, Ree, for a great recipe, and the reviewers that took the time to comment on their experience. Definitely helped me to learn how to get the most from this dish.
It did take an hour and 15 minutes for the potatoes to cook to perfection.
My family LOVED them. I am going to add this recipe to our family favorites and I know I will be making them again soon.
This recipe, imo, just takes the regular baked sweet potatoe up a level and makes them look and taste a little fancier for a special occasion dinner.
Thank you, Ree, for a great recipe, and the reviewers that took the time to comment on their experience. Definitely helped me to learn how to get the most from this dish.
They need to be put in foil to ensure that they are soft enough to eat. They needed longer cooking time.
Definitely need to put them in foil to ensure they are cooked and do not dry out, I had to double the baking time to completely cook them and the butter burned.
So very easy to make and so very tasty! Served with Prime Rib for Christmas Dinner. Everyone loved them! Beautiful presentation too!
These were super flavorful and easy. I used half of the butter mixture before I put them in the oven and put half on when they came out.
It was very good! But I just read a comment to put foil like a boat or rent so all the goodness stay with the potatoes, good idea!
Cutting the potatoes that way is not a lot of work?? It took me less than 5 min. And you don’t need to peel them just wash them really well. I found another suggestion that worked really well. line the pan with foil but then put a separate piece of foil for each potato and make like a cradle. They will sit still and all the goodness stays right with the potato. One other recipe suggested melting the butter brown sugar and cinnamon with some thyme and using this method for the melted butter over the top of each potato … and then seal them up like a little tent. And then when you remove them use all that goodness in the bottom of each little cradle to coat the top of the potatoes before serving …. it was yummy and work perfectly.
They look great but agree with previous review. All the delicious butter and brown sugar mixture dripped to the bottom of the pan in a sticky hard sugar mess. The potatoes tasted fine but a lot of the sweetness was stuck to the bottom of the pan.
It’s very pretty, but “hassel”back sweet potatoes are not worth the “hassle”. If presentation is important to you, then you will like it, but if time and effort is important to you, it’s not worth the trouble. I guess I’m just lazy, but it was a lot of work to peel (needed) and cut into the sweet potatoes, then make the topping and stuff inside the potatoes. It took more than an hour to cook and that was after the time I spent prepping the sweet potatoes. The butter and brown sugar mixture pours out of the sides of the sweet potato in the oven, and end up in the bottom of the pan instead of inside the potatoes. It’s not that it tastes bad; it’s just too much work and time to prepare. What we usually do is bake our whole sweet potatoes in the oven, and after we take them out, we cut them in half and add butter and brown sugar over the top. It’s delicious and the toppings stay ON the sweet potato instead of in the bottom of the pan. Sorry – I am not complaining about how it tastes. I love Ree’s recipes, but this was too much effort for us and the toppings didn’t stay on the potato.
Add a little maple syrup to the butter/cinnamon mixture and pour over potatoes. Yum!