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–+ servings

Toaster Oven Herb and Garlic Hasselback Sweet Potatoes

Perfectly roasted sweet potatoes with crispy edges, brushed with herb-infused olive oil and stuffed with garlic slivers for an impressive side dish or vegetarian main.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes about 6-8 oz each
  • 4 tablespoons olive oil divided
  • 4 cloves garlic thinly sliced
  • 2 teaspoons fresh rosemary finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Preheat your toaster oven to 400°F. Scrub the sweet potatoes clean and pat them completely dry with a kitchen towel.
  2. Place one sweet potato on a cutting board between two wooden spoons or chopsticks (to prevent cutting all the way through). Slice the potato crosswise at 1/8-inch intervals, creating thin slices that remain connected at the bottom. Repeat with remaining potatoes.
  3. In a small bowl, combine 3 tablespoons olive oil, chopped rosemary, thyme, salt, pepper, and smoked paprika. Mix well.
  4. Place the hasselback sweet potatoes on a toaster oven baking sheet lined with parchment paper. Brush the herb oil mixture generously over each potato, making sure it gets between the slices.
  5. Tuck thin garlic slices between every 3-4 cuts in each sweet potato, distributing them evenly.
  6. Roast for 40-45 minutes, brushing with the remaining 1 tablespoon olive oil halfway through, until the potatoes are tender inside and the edges are crispy and caramelized.
  7. Remove from the toaster oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.

Notes

For extra crispy edges, increase the temperature to 425°F for the last 5 minutes of cooking. You can substitute dried herbs (use 1/3 the amount) if fresh aren't available. These potatoes pair wonderfully with a dollop of Greek yogurt or tahini sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the toaster oven at 350°F until warmed through.

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