Skip to main content

Hasselback Sweet Potatoes

I hope you're enjoying #FallFlavors Week as much as I am, there are so many great recipes being shared!  

This post is sponsored in conjunction with Fall Flavors Week. I recieved product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own.


I'm a little bit late jumping on the hasselback potato train, but when I opened the box of beautiful items Melissa's Produce sent, they were the first thing that came to mind. 

I love brown sugar with sweet potatoes, so I combined it with some melted butter and to gild the lily, I added some Taylor & Colledge Vanilla Bean Paste. I brushed that between the slices and over the top.

I popped it into the oven to roast for 25 mins.  Next I separated the slices and sprinkled Nairn's Oatcakes Oatgraham crumbs between each one. I popped them back in the oven for another 22 mins or so, until the outside was crispy and the inside was cooked through.

So delicious!  Be sure to go down below and enter for your chance to win a prize package from Melissa's Produce, Taylor & Colledge, Nairn's, Dixie Crystals and our other generous sponsors!

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Yield: 4 to 6 servings
Author: Jolene Martinelli


  • 2 medium sweet potatoes
  • 2T butter, melted
  • 1/4c Dixie Crystals brown sugar
  • 1 teaspoon Taylor & Colledge Vanilla Bean Paste
  • 8 Nairn's Oatcakes Original Oatgrahams, pulsed in food processor to crumbs


  1. Preheat oven to 425 degrees. Slice sweet potatoes two thirds of the way through, leaving 1/4 inch between slices. (Tip: lay wooden spoons or chopsticks on either side to keep from going all the way through).
  2. Combine butter, brown sugar and vanilla bean paste in a small bowl. Brush over sweet potatoes, being sure to get the mixture down inside the slices.
  3. Roast for 25 minutes, remove from oven and sprinkle with the oatgrahams crumbs. Bake for an additional 25 mins or until the skin is crispy and the inside is cooked through.
sweet potatoes,
Side dishes
Created using The Recipes Generator


The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

  • The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.
  • Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.
  • Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.
  • Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.
  • Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.
  • One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry. 

a Rafflecopter giveaway

Wednesday Fall Recipes

Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.


I'll bet those Nairn's oats were wonderful crumbled over these potatoes. Great flavor combo. The potatoes were huge. I cut one into fries and fed six people!!!
Lisa said…
Not a huge fan of sweet potatoes, but I would eat this in a heartbeat! Those potatoes were the biggest I've ever took us a bit to eat our way through them for sure.
Hezzi-D said…
My mom loves loaded sweet potatoes but this version would be a winner with her for sure!
Karen said…
What a clever way to use the Nairn's! I love how you prepared the sweet potatoes too!
Cindy Kerschner said…
I love sweet potatoes. I need to try these asap!
What a clever idea to add the oat cakes in this recipe! This sweet potato looks amazing - so sticky and sweet and yum!
Jennifer said…
These are such a fun way to serve potatos and the topping is so fun!
Chris said…
That toppings sounds delicious!! And those potatoes look so drool worthy.
I love sweet potatoes, and this a such a great idea!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f