Pecan Hasselback Sweet Potatoes

These crispy, pecan-topped sweet potatoes make a scrumptious side that’s a breeze to prepare.

Pecan Hasselback Sweet Potatoes
Makes 6 to 8 Servings
  • ½ cup plus 2 tablespoons firmly packed light brown sugar, divided
  • ¼ cup unsalted butter, melted
  • 1 tablespoon kosher salt
  • 1 to 2 teaspoons hot sauce*
  • ¾ teaspoon ground black pepper
  • 3 pounds medium sweet potatoes, sliced ⅛ inch thick
  • ½ cup chopped pecans
  • Garnish: flaked sea salt, orange zest
  1. Preheat oven to 400°. Spray a 2-quart square baking dish with cooking spray.
  2. In a large bowl, stir together ½ cup brown sugar, melted butter, kosher salt, hot sauce, and pepper. Stir in potatoes until coated. Arrange potatoes vertically in prepared pan. Sprinkle with pecans and remaining 2 tablespoons brown sugar. Cover with foil; using a wooden pick, poke holes in foil.
  3. Bake for 45 minutes. Uncover and bake until tender, about 15 minutes more. Let cool for 10 minutes before serving. Garnish with sea salt and orange zest, if desired.