Whole30 Hasselback Sweet Potatoes


I made these yummy creatures as a side dish for our Easter lunch and they were AMAZING! Fun fact about me: I am not a huge fan of the basic, baked sweet potatoes...I am a sweet potato snob! I like them many different ways but baked is not one. I think it is because you are missing out on the good stuff. The SKIN! When cooked a certain way, it caramelizes so nicely, making for a delicious and nutritionally packed crust! They get a little crunchy with the softness on the inside...and that combo is everything I want in a potato! AND, did you know the skin of a potato has 9 TIMES the amount of potassium as a banana...yuppers! That is why Hasselback Sweet Potatoes are a winner in my book! Think potato chip meets baked potato! 

Serving size: 6 peeps

*Make ONE potato per person and account other ingredients accordingly if cooking for less.

Prep time: 10 minutes  

Cook time: 60 minutes 

Total time: 1 hour and 10 minutes


  • 6 sweet potatoes, I did a mix of jewel & Japanese...but you do you!  
  • 1/2 cup grass-fed ghee (My favorite brand)
  • 3-4 cloves of garlic, diced 
  • Fresh rosemary  
  • Fresh sage
  • S+P


  • With a sharp knife and sturdy cutting board, carefully thinly slice the potatoes. I use two wooden chop sticks on either side, length wise to guide my knife so it doesn't cup all the way through. This is a bit time consuming but it's totally worth it. And you'll be a pro in no time! 
  • Place potatoes on a sheet pan lined with parchment paper (less clean-up).
  • In a sauce pan warm up about a 1/4 cup of grass-fed ghee.
  • Once melted, use a grilling brush to coat the potatoes with the melted ghee (or you can just pour it over the top). Just make sure they are evenly coated and the ghee is getting down into the cracks and crevises. 
  • Place in the oven at 425 degrees. Let cook for about 40-45 minutes. Take them out and coat one more time with the remaining 1/4 cup of melted ghee and diced garlic, covering evenly. 
  • Cook another 15-20 minutes until crispy and slightly browned, watching them to make sure they don't burn. 
  • Pull out of over and add fresh chopped rosemary and sage. Or really any fresh herb combo you enjoy! 
  • You can also make a mayo/sriracha dipping sauce to pair! 

Peace and Clean Eats, 


RecipesKaylee Klewein