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


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


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


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.

share:    Pin It    

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

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

    These look amazing–I could eat one for breakfast!


  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!


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

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


  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!


  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 :)


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

    oooh what a delicious combo of flavors!


  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?


  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!


  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.


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

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


  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!


  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!


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

    They’re so beautiful too!


  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 :)


  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!


  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!


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

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


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

    These are just….amazing.


  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!


  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.


  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.


  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!!


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

    i’m losing it now – delicious!


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

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


  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.


    • 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!


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

    I have no words for this one.


  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!


  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. :)


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

      ha, I know! I always think the same.


  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?


  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.


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

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


  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! =)


  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.


  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


  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!


  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.


  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. :)


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

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


  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. : (


  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!


  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.


  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!!


  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 :(


  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?


  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?


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

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


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

    OK, totally making hasselback potatoes ASAP now!


  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 :)


  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!


  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!



  1. Pingback: Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle | Ambitious Kitchen

  2. Pingback: Link Round-up: Holiday Crafts, Boyfriend Jeans, Sweet Potatoes, and More | Smart Mom Style

  3. Pingback: I love lists, Friday! – Shutterbean

  4. Pingback: Maple Pumpkin Date Muffins « hearthomemade

  5. Pingback: Whole Wheat Sweet Potato Bread with Cranberries - Andrea Meyers

  6. Pingback: 40 recipes to be Thankful for - Something Swanky

  7. Pingback: happy friday! « An Incomplete Manifesto

  8. Pingback: Healthy Thanksgiving Recipe Round-Up

  9. Pingback: Lightened Up Fresh Green Bean Casserole. | Lifestyle Pins

  10. Pingback: Yummy Turkey Day Recipes | Mod City Mag

  11. Pingback: 53 Thanksgiving Recipe Ideas | Living Strong Health And Wellness

  12. Pingback: Thanksgiving Recipe Round Up 2 — Koko Likes

  13. Pingback: What I Wish I Was Making For Thanksgiving « oh so decadent

  14. Pingback: Cook: Hasselback Sweet Potatoes

  15. Pingback: Baked Potato Chips

  16. Pingback: The Novice Chef » 4th of July Round Up!

  17. Pingback: Chewy Chocolate Chip Blondies with Oatmeal Cookie Streusel | How Sweet It Is

  18. Pingback: Pumpkin muffins, botched chicken (turned casserole), and sweet taters. | Gracious If It Kills Me

  19. Pingback: The Most Delicious Potato Recipes | Un-complicateUn-complicate

  20. Pingback: Check, Choose and Cook The Best Potato Recipe Ever - The Lady Thing

  21. Pingback: Hasselback Potatoes

  22. Pingback: Thanksgiving Recipe Round-Up

  23. Pingback: Wild Mushroom and Brioche Stuffing

  24. Pingback: Festive Feasting: 6 Unique Recipes To Be Thankful for this Thanksgiving

  25. Pingback: (Post)-Thanksgiving Thoughts | Will Run For Food

  26. Pingback: 31 Delicious Things To Cook In March | EncuNpresse

  27. Pingback: Peanut Butter Cup Pie

  28. Pingback: Roasted Sweet Potato Casserole Bites with Oatmeal Cookie Crumble. | How Sweet It Is

  29. Pingback: 切れ目を入れて焼いただけのポテトがめちゃウマいらしい…! | Simple recipe -簡単・節約レシピ-

Leave a Comment

Current ye@r *