Hasselback Sweet Potato Casserole
On holidays, I love to take the traditional casserole and turn it into this Hasselback Sweet Potato Casserole. The thin slices absorb the creamy sauce and bake under a sweet and crunchy topping that makes the whole dish irresistible. These pretty layers are sure to be the star of your Thanksgiving table, and if you love sweet potatoes, this is one recipe you will want to try.
If you are on team sweet potato, you will be excited about this Hasselback sweet potato casserole I am making today. I already have my comforting sweet potato salad and my kid’s favorite sweet potato souffle on the holiday menu, and this year for Thanksgiving I am planning to set all three on the table. I just know my family and friends will be excited to dig in.
Table of contents
This Hasselback sweet potato recipe is a bit healthier than the traditional sweet potato casserole because it has less sugar and butter. You can use almond flour if you want your casserole to be gluten free, and you can even make it vegan if you use vegan butter and cream. No matter how you make it, it will always be delicious and attractive. So make sure you peek at my variations section because I have already tried a bunch of different takes for you. It is such an easy way to mix up the flavors and keep the casserole interesting from one holiday to the next.
Why you will love this recipe
- A holiday casserole worth trying: I wanted something different than the usual sweet potato casserole, so I sliced mine Hasselback style. Totally worth it!
- Lighter but still so comforting: My version uses less sugar and butter, so it is a little easier on the plate without losing flavor. I can even make it gluten free with almond flour for my friends.
- Made for family gatherings: I love serving this casserole on Thanksgiving, but it is just as good for Christmas or even a Sunday meal.
- Pretty layers with flavor: The Hasselback cuts make the sweet potatoes look festive and elegant on the table. When I made this, my goal was for it to look impressive and still taste amazing, and I think I pulled it off.
What you will need
- Sweet potatoes: I look for sweet potatoes that are smooth and close in size so they bake evenly and look nice on the table.
- Sweet toppings: I like using mini marshmallows because they melt quickly and add enough sweetness. A little light brown sugar gives that soft caramel taste I love.
- Nutty crunch: I mix pecans with macadamia nuts for a crunchy topping. The combo adds a buttery and nutty flavor that makes the casserole super tasty.
- Creamy base: Heavy cream and melted butter make the casserole creamy and rich. I always use unsalted butter so the flavor stays balanced.
- Baking staples: I use flour to thicken the sauce. Nutmeg, cinnamon, salt, and pepper add a warm holiday flavor everyone loves.
How to make
1. Prep the sweet potatoes: Preheat the oven to 350 degrees F. Peel the sweet potatoes and slice them Hasselback style with a sharp knife or mandoline. Boil a large pot of water, add the slices, and cook for three to four minutes until just tender. Drain them well, spread on a rimmed baking sheet with a paper towel, and let them cool and dry for about 20 minutes. Once ready, arrange the slices in a greased baking dish.
2. Make the cream sauce: I simmer the cream over medium heat in a medium saucepan. Then, I whisk in brown sugar, black pepper, and a teaspoon of salt, letting it cook for about 10 minutes and stirring now and then until it thickens.
3. Prepare the nut topping: I mix the butter, flour, brown sugar, and a little salt in a small bowl. Then, I stir in the nuts and set the bowl aside until it is time to use.
4. Bake the potatoes: I pour the cream sauce over the potatoes, cover the dish with foil, and bake for 45 minutes. Then, I uncover the dish, sprinkle the nut topping over the potatoes, and bake for another 15 minutes until the topping is golden.
5. Finish and serve: I sprinkle mini marshmallows on top and broil the casserole for about five minutes until the topping is golden brown. Then, I let it rest for 10 minutes before serving.
Expert tip
Dry the sweet potatoes completely
The best expert tip for this Hasselback sweet potato casserole is to make sure the potato slices are completely dry before arranging them in the dish. Any extra moisture will stop the cream sauce from thickening properly and can make the casserole watery, so giving the slices enough time to air dry on paper towels is key for the best texture.
More tips to consider:
- For the thinnest slices, I always use a sharp knife or a mandoline. It makes the potatoes cook evenly and look neat.
- I sometimes prep ahead by peeling and slicing the potatoes, then keeping them in a bowl of water for up to eight hours. When I’m ready, I pat them dry before baking.
- To get the sauce deep into the slices, I pour half over the potatoes, bake for 30 minutes, then lift them gently with a fork. I pour the rest on top so the flavor coats every layer.
- Another way to coat them is to toss the uncooked slices in a bowl with the sauce. I open the layers with my fingers so it gets into all the crevices.
- I like to pick potatoes that are close in size and shape. This makes the casserole look prettier on the table.
- Cooking time can change depending on the potatoes and your oven. I keep an eye on it since every oven bakes a little differently.
Recipe variations and add-ins:
- Maple pecan crunch: I pour about 3 tablespoons of maple syrup over the potatoes before baking and use 1 cup of chopped pecans for the topping. The syrup makes the layers sweet and sticky in the best way.
- Savory herby: I mix in 1 teaspoon each of rosemary and thyme with a little garlic in the cream sauce. Skipping the marshmallows makes it a tasty savory side for turkey or chicken.
- Cheesy comfort: I stir 1 cup of shredded cheddar or Gruyere into the cream sauce. The melted cheese makes the casserole rich and extra creamy.
- Apple cinnamon blend: I tuck in one thinly sliced apple between the sweet potato slices and sprinkle 1 teaspoon of cinnamon on top. The apples soften as they bake and add a sweet-tart flavor.
- Nut free crunch: I swap the nuts with 1 cup of crushed cornflakes mixed with 2 tablespoons of melted butter and 2 tablespoons of sugar. It makes a crunchy topping that everyone can enjoy.
- Add meat: I mix in 1 to 2 cups of chopped chicken, turkey, or pork to turn this casserole into a full meal. It makes it hearty enough for dinner and still just as delicious.
Serving suggestions
For the holidays, I love pairing this casserole with my oven roasted turkey because the creamy layers of sweet potatoes balance out the savory meat perfectly. If I have family over for a bigger dinner, I will often add my pear salad recipe on the side for something fresh. And since my crew loves a sweet touch, I sometimes drizzle my homemade caramel sauce that does not even require a thermometer right over the top.
When I want a sweeter spread, I like to serve the casserole with my classic pumpkin pie for dessert since both dishes highlight those classic fall flavors. On quieter weekends, I will sometimes bake a turkey breast with a mouthwatering honey-orange sauce. Oh.. my, highly recommend it! For a little fun with the kids, I top the casserole with crispy bacon crumbles or add a dollop of my homemade whipped cream recipe.
How to store leftovers:
- Store: Once the casserole has cooled, I keep the leftovers in an airtight container in the refrigerator for up to five days.
- Freeze: If I want to save it longer, I freeze it in a freezer safe container or bag for up to three months.
- Thaw: When it is time to use it, I thaw the casserole in the fridge overnight so it is ready to heat the next day.
- Reheat: To warm it up, I put portions in a microwave safe dish and heat for one to two minutes. I sometimes add a few more marshmallows on top or a little butter if the potatoes seem dry.
Frequently asked questions
The topping is my kid’s favorite part, so I have learned how to make it perfectly crisp. I mix the nuts with melted butter and a little sugar, then wait until the last 15 minutes of baking to add them. This way, the topping has time to toast up golden and crunchy without burning, and it always gets those happy little crunch sounds around the table.
Not everyone in my family likes a super sweet casserole, so sometimes I skip the marshmallows. Instead, I use fresh herbs or even crushed crackers to give it a savory twist. It pairs so nicely with turkey or ham, and it makes the dish versatile enough to work for both sweet tooths and savory fans at the same meal.
When I am hosting, I like to make things easier on myself by slicing the potatoes earlier in the day and keeping them in a big bowl of water so they don’t brown. Then, when it’s closer to dinnertime, I just pat them dry, add the sauce, and pop it in the oven. That way the casserole is still hot and fresh when everyone sits down, but I don’t have to stress about prepping everything at the last minute.
More recipes with sweet potatoes:
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Hasselback Sweet Potato Casserole
Ingredients
- 3 1/2 pounds sweet potatoes
- 2 cups heavy cream
- 1/8 teaspoon ground black pepper
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons kosher salt divided
Topping:
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons light brown sugar
- 4 tablespoons unsalted butter melted
- 1/2 cup chopped pecans
- 1/3 cup chopped macadamia nuts
- 1 cup mini marshmallows
Instructions
- Peel, wash, and cut sweet potatoes into 1⁄8-inch-thick slices, using a mandoline or a knife.
- Bring a large pot of water to a boil, add the sweet potato slices, and cook just until slightly softened, 3 to 4 minutes. Drain and spread the potato slices in a single layer on a paper towel-lined baking sheet. Pat dry and let them stand until cool and dry, about 20-30 minutes.
- After that, arrange the slices, vertically, in a lightly greased 13-9inch baking dish.
- In a medium saucepan over medium heat, add cream and bring it to a simmer. Whisk in the black pepper, 2 tablespoons of brown sugar, and salt. Cook, stirring, until thickened slightly, about 10 minutes.
- Pour the cream mixture over the potatoes. Cover with plastic wrap and chill until ready to bake, for up to 1 day, or make the topping and bake immediately.
- Preheat oven to 350°F.
- Stir together the topping ingredients in a medium bowl, except marshmallows, and set aside.
- Bake, the prepared casserole covered with foil, for 45 minutes. Uncover and sprinkle the topping mixture evenly. Return to oven, and bake for 15 more minutes.
- Add mini marshmallows on top, and broil until the topping is golden brown, about 3-5 minutes.
- Let stand for 10 minutes before serving the dish.
Notes
Dry the sweet potatoes completely
The best expert tip for this Hasselback sweet potato casserole is to make sure the potato slices are completely dry before arranging them in the dish. Any extra moisture will stop the cream sauce from thickening properly and can make the casserole watery, so giving the slices enough time to air dry on paper towels is key for the best texture.More tips to consider:
- For the thinnest slices, I always use a sharp knife or a mandoline. It makes the potatoes cook evenly and look neat.
- I sometimes prep ahead by peeling and slicing the potatoes, then keeping them in a bowl of water for up to eight hours. When I’m ready, I pat them dry before baking.
- To get the sauce deep into the slices, I pour half over the potatoes, bake for 30 minutes, then lift them gently with a fork. I pour the rest on top so the flavor coats every layer.
- Another way to coat them is to toss the uncooked slices in a bowl with the sauce. I open the layers with my fingers so it gets into all the crevices.
- I like to pick potatoes that are close in size and shape. This makes the casserole look prettier on the table.
- Cooking time can change depending on the potatoes and your oven. I keep an eye on it since every oven bakes a little differently.