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Hasselback sweet potatoes

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  • Egg free
  • Shellfish free
  • Seafood free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • No added sugar
  • Vegetarian
  • 3 serves veg or fruit

Let's get cooking! Here's an easy and delicious recipe for Hasselback sweet potatoes with paprika.

  • Serves4
  • Cook time1 hour
  • Prep time15 minutes
Hasselback sweet potatoes


  • 1kg small gold sweet potatoes
  • 1 tbs olive oil
  • 2 crushed garlic cloves
  • 1/2 tsp smoked paprika
  • Cream cheese and chives dip, to serve
  • Pickled red onion, to serve

Nutritional information

Per serve: Energy: 915kJ/219 Cals (11%), Protein: 5g (10%), Fat: 5g (7%), Sat Fat: 1g (4%), Sodium: 64mg (3%), Carb: 36g (12%), Sugar: 14g (16%), Dietary Fibre: 7g (23%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place chopsticks on either side of 1 sweet potato. Use a small sharp knife to cut the sweet potato crossways, at 5mm intervals, down to the chopsticks. Repeat with remaining sweet potatoes. Toss in a bowl with oil, garlic and paprika. Season well. Arrange on a lined baking tray.

  2. Step 2

    Roast at 200°C for 1 hour or until sweet potatoes are tender. Place dip in a bowl and stir in a little water. Spoon over the sweet potatoes and sprinkle with chopped chives and dill. Top with pickled red onion to serve.