PREP: 10 MIN  |  COOK: 55 MIN  |  SERVES: 4

recipe note

To slice potatoes evenly but not all the way through, place potato on a cutting board between two parallel chopsticks. Cut through potato until knife rests on the chopsticks. Multiply recipe for more servings and prepare in a large casserole dish.

Recipe by Rosemary Marks
Trained in culinary arts and food science, Rosemary Marks has worked with various food brands for over 30 years to expand their recipe libraries. Rosemary's 4 recipe As: Appealing flavors, Approachable everyday cooking, Achievable results and Accurately tested and written recipes. Favorite culinary book: Flour Water Salt Yeast. Favorite moment with a fellow chef: Flo Braker for her in-depth baking skills; and upcoming Top Chef contestant Nelson German for his ingenuity in blending cultures and food as an art form. @reciperose on Instagram

Ginger Pecan Hasselback Sweet Potatoes

This good-looking sweet potato side dish is loaded with Ginger Syrup and Uncrystallised Bare Ginger – double ginger yummy! Named Hassleback after the Stockholm restaurant Hasselbacken where they were first served. Make a few potatoes or a big batch for a holiday party. They potatoes re-heat well, too.




  1. Preheat oven to 220°C. Lightly butter or oil a 2 litre casserole dish.
  2. Scrub sweet potatoes and pat dry, do not peel. Cut a thin lengthwise slice off one side of each potato. Place in casserole cut side down for each potato to sit flat on the dish. This also helps the slices to fan out while baking.
  3. Make crosswise cuts 1/2cm wide using a sharp knife across the length of each potato, cutting nearly all the way through the potato, (see top tip below). Place potatoes in the dish on the thin potato slices.
  4. Brush potatoes liberally with olive oil or butter. Sprinkle with salt. Bake 35-45 minutes until tender and skin is browned. Reduce oven to 200°C.
  5. Stir together Ginger Syrup, Uncrystallised Bare Ginger, pecans and cinnamon if using.
  6. Remove casserole dish from oven; spoon ginger topping over and between potato slices. Return to oven and bake 5-10 minutes until syrup is hot and bubbly. Serve warm or slightly cool.

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