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.

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

  1. #
    Kari@Loaves and Dishes — October 8, 2012 @ 4:48 pm

    These are defintely some impressive sweet potatoes!


  2. #
    Nikki Dinki Cooking — October 8, 2012 @ 5:28 pm

    Oh WOW!!


  3. #
    Amy — October 8, 2012 @ 5:57 pm

    HOW did you manage to slice those sweet potatoes so beautifully?! I always have to hack away at them because they’re so hard to cut. Props to you, lady!


  4. #
    Amarachi — October 8, 2012 @ 6:07 pm

    omg, i almost fell out of my chair. I’m pretty much obsessed with sweet potatoes and oatmeal, so yea it’s safe to say that I’m excited about trying this.


  5. #
    Emily — October 8, 2012 @ 6:39 pm

    Ooo, ooo! I know how to cut hasselbacks! Lay the potato between two wooden spoons, then just slice down until the blade hits the wood – you never go through the potato! It doesn’t get all the way down to the bottom, but at least you don’t have to have a tantrum because you made it seven eighths of the way through cutting the wretched thing and then went just that tiny bit too far and sliced off the rest!


  6. #
    Pretend Chef — October 8, 2012 @ 7:42 pm

    Emily’s tip above for slicing the hasselback potatoes is a saver. I would not have known how to begin to cut these. Thanks Emily! Now I can try these deliciously mind blowing tatoes out.


  7. #
    Emily @ Life on Food — October 8, 2012 @ 7:44 pm

    Um, cookie on a dinner side dish. Why yes, I don’t mind if I do.


  8. #
    Lisa — October 8, 2012 @ 8:28 pm

    Genius! These are so pretty.


  9. #
    Riley — October 8, 2012 @ 9:52 pm

    Looks like the patience was worth it. These look delicious!


  10. #
    Olviya — October 9, 2012 @ 1:58 am

    Making this pronto. Yum!


  11. #
    Bianca — October 9, 2012 @ 3:48 am

    This looks delicious. I’m definitely going to have to try this. Am I the only one who feels that this needs maple syrup? But then again, I try to find any excuse to use maple syrup.


  12. #
    bridget {bake at 350} — October 9, 2012 @ 6:47 am

    Those are so beautiful. And I’ve never said that about a sweet potato before. ;)


  13. #
    megan — October 9, 2012 @ 7:01 am

    What to comment on first…the post or the recipe…hmmmm….

    SERIOUSLY!!!! It’s almost like I need to start planning my summer vacation…I’m already angsty about getting more Christmas cookie dough in the freezer, wondering WHY I don’t have any presents bought…wondered if it was too early to put in a Christmas CD, which we all know means that, as you said, Spring will be here in the blink of an eye and then, WHAT??? Bathing suits again???? Breathe…live in the moment….only buy Thanksgiving decorations and SHUN Kohls who had their Christmas trees up in SEPTEMBER!!!!! DON’T RUSH ME PEOPLE!!!! :) I love Christmas, but I just.need.more.time.

    Now, The recipe….my jeans already feel tighter…nice job :) I’ll definitely try it after my green smoothie this afternoon…wait. I don’t drink green smoothies, so I”ll just try that potato this afternoon…in my yoga pants ;)


  14. #
    Deb — October 9, 2012 @ 7:51 am

    Oh my! These look incredible. We love sweeet potatoes anyway they’re made – but these look decadent!! Thanks for sharing!


  15. #
    Elizabeth@ Food Ramblings — October 9, 2012 @ 8:20 am

    I am so making these– except I’ll have my husband cut the slivers!


  16. #
    Karen — October 9, 2012 @ 8:30 am

    You ARE kidding about the “cut in half” part, right?


  17. #
    Rachel — October 9, 2012 @ 8:42 am

    This is so neat! Looks delicious, too! YUM!


  18. #
    Arminda — October 9, 2012 @ 8:57 am

    I’m not usually a fan of sweet potato casserole. Wait. I’m NEVER a fan of that gooey mess passed around the Thanksgiving table. I, for one, am never thankful for that mess. But these? These are beautiful presentations of the sweet potato, itself, with sweet enhancement cascading from above. Thank you; i am grateful for THIS recipe!


  19. #
    Pippa — October 9, 2012 @ 8:58 am

    Sweet! I too can carry on a whole conversation with just SATC quotes. I don’t know if thats sad or what.. ANYWAY! Awesome sweet potato recipe. Being British we get a bit scared by these vegetable desserts but this one…this one is total food porn. Mmm!


  20. #
    emily W. — October 9, 2012 @ 9:43 am

    Omgolly why didn’t I think of this?! Genius. Making for dinner tonight. Hopefully the hubs will enjoy them…but he doesn’t like streusel-type stuff with oatmeal in it. Oh…last time I made Hasselback potatoes with russets I put two wooden spoons on either side of the potato so I wouldn’t cut all the way through. Are the sweet potatoes too hard to do that?


  21. #
    Stefanie @ Sarcastic Cooking — October 9, 2012 @ 10:25 am

    I am totally into the textures in this! I like this better than the traditional marshmallow topping, too mushy! I am two years away from 30 and can also feel the freak out verging. So much so in fact that all year, when people asked how old I was, I said 27…. I am not 27, I am 28!


  22. #
    Alyssa — October 9, 2012 @ 10:38 am

    Its like a personal serving of sweet potato casserole! Love it!


  23. #
    Mercedes@Satisfy My Sweet Tooth — October 9, 2012 @ 10:42 am

    THese look insanely delicious and I cannot wait to make your lightened up sweet potato casserole too!


  24. #
    Rachel @ The Avid Appetite — October 9, 2012 @ 11:46 am

    I just died a little. Sigh.


  25. #
    Michelle — October 9, 2012 @ 12:26 pm

    I was thinking the same thing about it being the middle of freaking October already. My birthday is next month, too, and my mind is absolutely blown.

    Good call on cookies on top of sweet potatoes. Totally acceptable.


  26. #
    Jentry Nielsen — October 9, 2012 @ 12:54 pm

    Wow I’m in love! This looks so amazing! Sugar on a veggie?! Can’t get much better than that! ha


  27. #
    Colette @ JFF! — October 9, 2012 @ 1:22 pm

    Art on a plate!


  28. #
    Amanda @ Once Upon a Recipe — October 9, 2012 @ 5:23 pm

    These are sort of blowing my mind right now. For reals.


  29. #
    Diana — October 9, 2012 @ 6:50 pm

    Oh my! I’m most definitely making this for Thanksgiving!


  30. #
    KissTheChef — October 9, 2012 @ 7:44 pm

    Oh my!! I have to try these. Maybe with blue cheese, bacon and rosemary since I love savory sweet potatoes! BTW – if you use disposable wooden chopsticks for spacing instead of your wooden spoons you won’t hack up your good spoons if you cut into them. You can just toss the chopsticks. I use them regularly for regular white hasselback potatoes. Love this change up SO much.


  31. #
    Katie @ Oh Shine On — October 10, 2012 @ 8:48 am

    These are absolutely unreal. And I totally think they need to be an “everyday” thing.


  32. #
    grace — October 10, 2012 @ 5:27 pm

    what a tremendous idea! i can see myself having this for dessert tonight…and every other night until i run out of sweet potatoes. :)


  33. #
    Die Raumfee — October 12, 2012 @ 2:33 am

    For heavens sake, I´ ve got a big sweet potatoe at home and now I can relax in the expectation of lunchtime…
    Thanks an greets – Katja


  34. #
    Sara — October 12, 2012 @ 10:11 am

    I made these last night!!! Except I was lazy and didn’t put the slices in the sweet potatoes (sigh). I just piled everything on top and it was delicious!!!


  35. #
    Ellen @ Wannabe Health Nut — October 16, 2012 @ 2:13 pm

    I’ve always known that you are a genius and this post is proof of that. Hol-y YUM!


  36. #
    Debbie Cantales — November 23, 2012 @ 8:32 am

    We made these wonderful potatoes for Thanksgiving, and they were a big hit! I am pretty sure they will be on the menu every year.


  37. #
    Chrissy — November 6, 2013 @ 4:40 pm

    Need those NEED THOSE. The next time I find enough patience and time to slice those potats, they will be made. So this might have to be a weekend recipe. The weeks have just been too grueling.


  38. #
    Susan — November 7, 2013 @ 4:07 pm

    To peel or not to peel? That is the question!


  39. #
    wendy figueroa — April 28, 2014 @ 3:55 pm

    HI, I make Hassle.. potatoes and my guy loves them. Easier than using two spoons, use one serving spoon for larger potatoes and a larger tablespoon for smaller potatoes. Lay potato on the spoon and cut. The edge of the spoon will stop you right where it should….. works like a charm. I poke mine with an onion holder lengthwise to use as spacer for slices…. EZ PZ. Love your recipes. Thank you so much!



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