I’m actually sort of in awe right now.

Cinnamon Sugar Hasselback Sweet Potatoes with Oatmeal Cookie Crumble I howsweeteats.com

In awe, because I, the most patientless person of all the patientless people was able to stand over four potatoes and slice tiny slivers into each one without my head exploding. Even without whining. Even without chopping off a finger. Even without cutting each potato right in half immediately, because only a wizard with magic powers can slice hasselback potatoes like they should be sliced.

The early moral of the story? You can do it too.

And okay, there might have been a leeeeettle whining. I just blasted the music loud enough so while it was blowing up my eardrums it was also drowning out my frustrations.

Cinnamon Sugar Hasselback Sweet Potatoes with Oatmeal Cookie Crumble I howsweeteats.com

Alright, I’m going to get totally cliche and annoying on you right now. I seriously CANNOT believe that it is October. Like, it’s actually almost mid-October. Which means October is almost over. Which means it’s November, I turn 30, have a meltdown, and then it’s Thanksgiving. Which means it’s Christmas and it’s basically already Spring. Good thing too, cause I just wore some white jeans this weekend.

I don’t understand what is happening. Is time getting quicker? I just… ugh. I don’t know. And yes, I’m totally that person that finds it highly irritating when fake friends on Facebook post about where the time has gone. Yep. Got it. Time moves quickly. You don’t need to type it out again.

But here I am… typing it out. Because I’m seriously freaking. I’m also the girl who can carry on a whole conversation with only Sex and the City quotes so yeah… you shouldn’t be surprised. And I’m sure you’re not.

Cinnamon Sugar Hasselback Sweet Potatoes with Oatmeal Cookie Crumble I howsweeteats.com

Since we are sort of closing in on these lovely food-focused holidays, I’ve been dying to try some new things. In preparation… you know. Testing for… others. Not myself. Definitely not. No siree!

Cinnamon Sugar Hasselback Sweet Potatoes with Oatmeal Cookie Crumble I howsweeteats.com

Last year I made a lightened up sweet potato casserole that took me from late October straight through the new year. Oh my gosh… I loved it. It was maybe my most favorite dish that I whipped up in season and it’s wonderfulness still haunts my brain. So instead of, you know… just going ahead and making it like a NORMAL PERSON, I wanted to see if I could make something just as fabulous but in a different form. I like lots of different things. I’m a mess.

But I made it and it worked. I don’t know about you but I’ll have a potato with a side of cookie. Oh yes.

Cinnamon Sugar Hasselback Sweet Potatoes with Oatmeal Cookie Crumble I howsweeteats.com

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Cinnamon Sugar Hasselback Sweet Potatoes with Oatmeal Cookie Crumble

Yield: serves 8

Prep Time: 30 minutes

Cook Time: 50-55 minutes

Total Time: 1.5 hours

Ingredients:

4 large sweet potatoes
1/4 cup unsalted butter, softened
1 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt

oatmeal crumble
2/3 cups old fashioned rolled oats
2/3 cups brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, softened

Directions:

Preheat oven to 375 degrees F. In a small bowl, combine butter with sugar, cinnamon and salt, combining well until throughly mixed. Place butter on a sheet of plastic wrap and form it into a small rectangle or square. Place in the freezer for 20-30 minutes, until firm.

Very carefully (and um, patiently) slice the sweet potatoes every 1/8 to 1/4 inch and only 3/4 of the way down the potato. I found it helpful to slice the potatoes halfway down the whole way across, then once that was done carefully use a smaller pairing knife and slice deeper until you almost reach the bottom. Remove the butter from the freezer and slice very, very thin pieces, then cut those in half. Ideally you want about about 24-30 small, thin pats of butter. Gently pull apart the sweet potatoes and place a butter pat in every three or four slices. Sprinkle potatoes with additional cinnamon if desired and place in a baking dish so they sit upright.

To make the crumble, combine the sugar, oats, cinnamon and salt and mix well. Using your hands, crumble in the butter and mix until the entire thing is moistened and comes together. Place an equal amount of crumble on top of each potato, pressing firmly but gently. Bake for 30-35 minutes, then cover the potatoes with foil and bake for another 20-25 minutes. To serve, cut in half.

Cinnamon Sugar Hasselback Sweet Potatoes with Oatmeal Cookie Crumble I howsweeteats.com

Let’s make this an every season thing.

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116 Responses to “Cinnamon Sugar Hasselback Sweet Potatoes with Oatmeal Cookie Crumble.”

  1. #
    1
    Rachel Cooks — October 8, 2012 @ 7:21 am

    These look amazing–I could eat one for breakfast!

    Reply

  2. #
    2
    sally @ sallys baking addiction — October 8, 2012 @ 7:23 am

    OMG Jessica!!!! I’ve been eyeing a mashed sweet potato recipe with maple roasted pecan streusel for a month or so now… just haven’t made them… but THESE ultimately TRUMP those. The buttery cookie crumble! OMG! I can’t think of a better sweet potato topping… like even better than marshmallows! I have no patiences whatsoever but these babies are totally worth it!

    Reply

  3. #
    3
    Aimee @ ShugarySweets — October 8, 2012 @ 7:24 am

    It’s like a cookie on top of the potatoes. YES please.

    Reply

  4. #
    4
    DessertForTwo — October 8, 2012 @ 7:25 am

    omg easiest tip ever!: place the potatoes on a wooden spoon while you slice them. Just slice all the way through like normal, but the spoon will stop you from cutting all the way through. I did 2 pounds of yukon golds like this and it was a snap!

    Reply

  5. #
    5
    DessertForTwo — October 8, 2012 @ 7:25 am

    ps I’ve also heard chopsticks could be used for larger potatoes. Band the chopsticks together first :)

    Reply

  6. #
    6
    Simply Life — October 8, 2012 @ 7:27 am

    oooh what a delicious combo of flavors!

    Reply

  7. #
    7
    Lauren at Keep It Sweet — October 8, 2012 @ 7:28 am

    I don’t even have words… I think you just made sweet potatoes my new favorite dessert?

    Reply

  8. #
    8
    Jennifer @ Peanut Butter and Peppers — October 8, 2012 @ 7:34 am

    That is one dangerous potato! I love it!!! Yum!! I could so eat one of those massive sweet potatoes topped with your topping for dinner!! Dam, I want a potato!

    Reply

  9. #
    9
    Diane, A Broad — October 8, 2012 @ 7:35 am

    Dude yes. (Does it bother you that I call you dude? I call all my girl friends dude. Also, sometimes, sir.) I actually saw a contraption at a department store the other day for cutting hasselback potatoes and was wondering who would need such a specific device.

    Reply

  10. #
    10
    Kim in MD — October 8, 2012 @ 7:44 am

    I love that you test recipes for us! This looks perfect for Thanksgiving!

    Reply

  11. #
    11
    Karen @ Extraordinary BBQ — October 8, 2012 @ 7:58 am

    What a great addition to the fall lineup. I am always looking for new recipe for Thanksgiving because we tend to always do “the classics”. Can’t wait to try these!

    Reply

  12. #
    12
    Kim — October 8, 2012 @ 8:03 am

    I read the first paragraph about you not whining and thought, “… yeah right…” only to get to the second paragraph where you set the record straight. You can’t fool us, Jess!

    Reply

  13. #
    13
    Meg @ Peaches and Cake — October 8, 2012 @ 8:17 am

    They’re so beautiful too!

    Reply

  14. #
    14
    Melissa @ Treats With a Twist — October 8, 2012 @ 8:21 am

    Oh my gosh, I had that meltdown this weekend too: It’s already mid-October, which means I missed part of Fall, and why have I not even opened a can of pumpkin for baking yet (I opened one for breakfast a few weeks ago but that doesn’t count), and since I’m already missing most of pumpkin time, it’ll be Thanksgiving soon and cranberry time and I’m already behind; and I haven’t even thought of what to get my fiance for Chirstmas!!!! Yup, been there, dont that :)

    Reply

  15. #
    15
    Robyn Stone | Add a Pinch — October 8, 2012 @ 8:40 am

    Whoa! These look amazing, Jessica. I think they’d be wonderful for Thanksgiving!

    Reply

  16. #
    16
    Sarena (The Non Dairy Queen) — October 8, 2012 @ 8:55 am

    I LOVE hassleback potatoes! I bet the sweet potato version is killer! YUM! These look amazing!

    Reply

  17. #
    17
    Abby@ Totes Delish — October 8, 2012 @ 9:01 am

    Umm, cookie and potato situation,..loving it!

    Reply

  18. #
    18
    Katrina @ Warm Vanilla Sugar — October 8, 2012 @ 9:05 am

    These are just….amazing.

    Reply

  19. #
    19
    Marie — October 8, 2012 @ 9:06 am

    Oh my, I never see your blog before, shame on me!
    Your blog is just amazing, and this recipe, oh my… Thanks for sharing!
    And yeah, time is getting quicker, way to much!

    Reply

  20. #
    20
    Katie — October 8, 2012 @ 9:11 am

    Wait, a cookie?! On a sweet potato? You are amazing and wonderful and a genius and I love you so.

    Reply

  21. #
    21
    Cookbook Queen — October 8, 2012 @ 9:26 am

    These are beautiful. I don’t even know if I could eat them, they’re so pretty!!

    Okay, I could. I’d eat them in a hot second.

    Reply

  22. #
    22
    Lynne @ 365 Days of Baking — October 8, 2012 @ 9:31 am

    Oh, YUM!! I think I may need some coffee…I thought your “Even without whining.” comment was, even without whistling. Yeah, not a good night’s sleep ~ Alec Baldwin was trying to hit on me while we were working together in the men’s department of a retail store.
    These sweet potatoes my be just the thing to send those horrible dreams far, far away!!

    Reply

  23. #
    23
    Heather (Heather's Dish) — October 8, 2012 @ 9:35 am

    i’m losing it now – delicious!

    Reply

  24. #
    24
    JulieD — October 8, 2012 @ 9:42 am

    Wow, these look amazing!!! I love sweet potatoes and this brings them over the top!!

    Reply

  25. #
    25
    Sarah R. — October 8, 2012 @ 10:07 am

    Yummy! Do people actually eat the skin of sweet potatoes? The skins on my sweet potatoes are always gnarly and tough. Also, I second the chopsticks trick- just lay a chopstick on each side of the potato and slice away- no need for painstaking care to make sure you don’t slice all the way through that way.

    Reply

    • Jessica — October 8th, 2012 @ 10:55 am

      It totally depends on how mine look, but when they are sliced really thin we usually eat the skin. sometimes I may peel off a few of the bad parts!

      Reply

  26. #
    26
    carrian — October 8, 2012 @ 10:19 am

    I have no words for this one.

    Reply

  27. #
    27
    Laura (Blogging Over Thyme) — October 8, 2012 @ 10:30 am

    These sound very cool! I totally made hasselback potatoes with a Christmas dinner several years ago (before they really became a popular thing–and I totally didn’t know what I was doing)..my entire family thought they were a weird concept, haha! BUT they are great and these look particularly amazing!

    Reply

  28. #
    28
    Kare @ Kitchen Treaty — October 8, 2012 @ 10:32 am

    I have yet to try making Hasselback potatoes in part because of all the slicing. But man they always look so impressive! The topping makes these extra yum.

    Who came up with these, anyway? Are they named after one of the quarterbacks? The republican Survivor View chick? I know I could Google it, but sometimes it’s more fun to wonder. :)

    Reply

    • Jessica — October 8th, 2012 @ 10:54 am

      ha, I know! I always think the same.

      Reply

  29. #
    29
    Angela @ Eat Spin Run Repeat — October 8, 2012 @ 10:32 am

    Ugh totally feel ya on the time flying thing. We’ve had a brief glimpse of cold and rainy weather this weekend and I’m ready for the sun to come back! Boots were fun to wear…. for a week. Let’s just sit inside and eat cookie-fied sweet potatoes, exchanging Sex & The City quotes until spring, kay?

    Reply

  30. #
    30
    Barbara | Creative Culinary — October 8, 2012 @ 10:34 am

    I’m working on a sweet potato dish this week; I sort of thought it might be over the top with ingredients more suited to a pie. Thank you for making me not feel alone. These look Ah Mazing.

    Reply

  31. #
    31
    luv what you do — October 8, 2012 @ 10:36 am

    That might be the best sweet potato recipe that I have EVER seen!

    Reply

  32. #
    32
    Stephanie — October 8, 2012 @ 10:47 am

    If you surely have the patience for this, so do the rest of us! I have to go buy some sweet potatoes now! =)

    Reply

  33. #
    33
    Liz — October 8, 2012 @ 10:55 am

    I can guarantee that I’m more impatient than you are, haha. Oh man, that dish looks AMAZING!!!!!!!!!! Holy yum sweet potato goodness.

    Reply

  34. #
    34
    Joy — October 8, 2012 @ 10:59 am

    EVERYthing I make lately has sweet potatoes in it. Love the idea of adding oatmeal in there. YUM

    Reply

  35. #
    35
    Averie @ Averie Cooks — October 8, 2012 @ 11:00 am

    Sweet potatoes AND oatmeal cookies… In one. Omg!! LOVE THESE!! The fact that there’s a crumble topping on my fave kind of potato and with cinn-sugar dripping everywhere, they look stunning!

    Reply

  36. #
    36
    Kim@hungryhealthygirl — October 8, 2012 @ 11:08 am

    Is this a side to go with dinner or this dessert? I NEED one of these NOW! And again your creativity in the kitchen just amazes me.

    Reply

  37. #
    37
    Rachel S — October 8, 2012 @ 11:11 am

    What does the texture of the potatoes end up like? I’ve never made Hasselback potatoes before and I wondered how they turn out. Is each “slice” crispy sort of like a potato chip or french fry? Is each slice tender in the middle or all the way through? Just wondering what the point of all the slicing is before I put in the effort. :)

    Reply

  38. #
    38
    Cassie — October 8, 2012 @ 11:58 am

    Stunning. I can barely even stand how awesome these are.

    Reply

  39. #
    39
    Heather of Kitchen Concoctions — October 8, 2012 @ 12:39 pm

    First let’s talk the food! Love these! I am a huge sweet potato fan and these have such a pretty presentation. And I’ll take any excuse to eat cookies for dinner! Second, I feel ya about the time slipping by. My birthday is next month too, and I seriously can’t believe how fast time goes by these days. I have to stop myself from saying ‘old people’ phrases like “Boy, how is your daughter (or whoever) already ‘x’ years old.” or “These kids look like they are getting younger and younger.” When really I am just getting older and older. : (

    Reply

  40. #
    40
    Nicole @ Lapetitebaker — October 8, 2012 @ 12:53 pm

    This is a dessert, an entree or an appetizer? I’ll go with all three because that’s how many times a day I want to eat these sweet potatoes!

    Reply

  41. #
    41
    Em @ Yep. I Ate That. — October 8, 2012 @ 1:04 pm

    Yes, yes yes to making this an every season thing. I love sweet potatoes.

    Reply

  42. #
    42
    Ashley @ Wishes and Dishes — October 8, 2012 @ 1:05 pm

    I bet you I will die and go to heaven after eating one of these. Holy Moley!!

    Reply

  43. #
    43
    Ashley @ Wishes and Dishes — October 8, 2012 @ 1:06 pm

    p.s. time needs to slow down!!!!!! my 30th is coming very quickly, too :(

    Reply

  44. #
    44
    Ala — October 8, 2012 @ 1:31 pm

    Would this ever have to be NOT an every season food? I just bought a sweet potato, lucky me–guess who’s having dessert for dinner tonight?

    Reply

  45. #
    45
    Erin @ The Spiffy Cookie — October 8, 2012 @ 2:00 pm

    Seriously? You put cookie dough on top of sweet potato and I am just in awe. Can you come cook my thanksgiving dinner?

    Reply

  46. #
    46
    Andrea — October 8, 2012 @ 2:25 pm

    THIS looks ridiculous… in the best, most comforting, delicious, buttery way possible!!! Pinning.

    Reply

  47. #
    47
    Katie @ Blonde Ambition — October 8, 2012 @ 2:45 pm

    OK, totally making hasselback potatoes ASAP now!

    Reply

  48. #
    48
    Sara — October 8, 2012 @ 2:57 pm

    I have two sweet potatoes in my cabinet that I have been trying to figure out what to do with!! Thanks for the brilliant idea! Perfect fall meal :)

    Reply

  49. #
    49
    Laura Dembowski — October 8, 2012 @ 3:29 pm

    Those looks amazing. Such a creative idea. They’d be great for a side dish or dessert!

    Reply

  50. #
    50
    Christina @ Be Mindful. Be Human. — October 8, 2012 @ 4:15 pm

    Wow, you definitely have talent with slicing those potatoes. I have to try this!

    Reply

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