First posted: Feb 9, 2017

Herb Butter Hasselback Sweet Potatoes


What could possibly go wrong when you pair the prettiest purple potatoes with a garlicky, oregano-flecked butter, and they’re deliciously crispy on the outside and as fluffy and creamy as can be on the inside? These are our current favourite favourites, and we can’t stop eating them. And they don’t necessarily need a big juicy steak to make them shine, they’re perfectly at home just as they are, or even with fish, chicken or a fresh green salad.



Cooks in:        Serves:4-6

  • 4 medium sweet potatoes
  • 1 Tbsp butter (at room temperature, or softened slightly)
  • 1 Tbsp olive oil
  • 1 Tbsp chopped fresh oregano (or thyme or rosemary)
  • 1/2 tsp minced garlic
  • Salt and freshly ground black pepper

What to do

1. Pre-heat oven to 190°C.

2. I prefer to boil my potatoes first for about 15 minutes, I find it adds extra moisture and fluffiness, and makes them easier to thinly slice. However you can skip this step and just thinly slice the potatoes, drizzle with olive oil and add a good pinch of coarse salt and place them straight into the oven.

3. Meanwhile, mix together your herb butter and set it aside.

4. If boiling your potatoes, drain, allow to cool and then slice 2/3 of the way through the potato at 1/2cm intervals so that it creates a 'fan' effect. Drizzle over a little extra olive oil and bake for 30-40 minutes, or until golden and crispy on the outside.

5. Remove from the oven, spoon over the herb butter and serve immediately with a side of your choice.

Photo Credit: Curtis Gallon

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