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Hasselback Purple Sweet Potatoes

Course Side Dish
Prep Time 12 minutes
Cook Time 40 minutes
Total Time 52 minutes
Servings 2 -4
Author Rachael DeVaux


  • 2 large organic purple sweet potatoes
  • 2 tbsp grass-fed ghee
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Himalayan pink salt
  • Ground pepper


  • 1/4 cup green onion
  • 3 tbsp fresh cilantro, roughly chopped
  • 2 tbsp roasted pumpkin seeds
  • 2 tbsp feta or goat cheese


  1. Preheat the oven to 400 degrees F.

  2. Wash and dry sweet potato. Lay on it's flattest side (if you need to cut off a small section on one side to make potato sit flat, do so with a knife). Lay potato in between two wooden spoons and make slits going down the sweet potato, leaving 1/4 inch at the bottom unsliced; the wooden spoons will prevent you from going too far down the potato.

  3. Place sweet potatoes on a parchment paper-lined baking sheet. Melt ghee, then brush it over the top of each sweet potato, leaving 1-2 tsp in the bowl. Try to brush ghee in between each slice as much as you can. Season potatoes with paprika, chili powder, salt and pepper, again, getting between each slice as much as possible.

  4. Bake for 35 minutes at 400 degrees F before removing potatoes to brush with the remaining ghee. Bake for another 5-7 minutes.

  5. Remove from the oven and top with chopped green onion, cilantro, feta or goat cheese and pumpkin seeds.