Cooking with Fareway: Hasselback Maple Pecan Sweet Potatoes

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  • 2 medium sweet potatoes
  • 2 tbsp butter, melted
  • 1 tsp ground cinnamon
  • 1/4 cup chopped pecans
  • 1/4 cup maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 1 dash salt
  • 1 dash pepper


Preheat oven to 425 degrees.

Puncture sweet potatoes with fork and microwave for 5 minutes, until softened.

Place a sweet potato between two chopsticks for stability.

Slice the potatoes ⅞ of the way through, or until the knife hits the chopsticks, every ¼ inch.

The chopsticks will help prevent the knife from cutting all the way through the sweet potato.

Place in a small baking dish and season with salt and pepper to taste.

In a small bowl, combine the melted butter, ground cinnamon, chopped pecans, maple syrup, vanilla extract, and kosher salt. Stir to mix.

Spoon the maple syrup mixture over and in between the baked sweet potato slices, pushing the pecan pieces in between each slice.

Place in oven for 10-15 minutes and serve.