These Hasselback Sweet Potatoes are a delicious vegan, gluten free holiday & Thanksgiving side dish for entertaining a crowd!
I never really got the whole marshmallow topped sweet potato thing that a lot of my American followers consider a traditional Thanksgiving side dish. I mean, I love sweet potatoes (check out the amount of sweet potato recipes I have!). I also love marshmallows. I get that all Holiday sweet potato side dishes are pretty much dessert masquerading as a veggie side and I’m okay with that! But I believe we can still get that classic Thanksgiving vibe, if you find the OG too sweet like me.
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Why This Recipe Works
These hasselback sweet potatoes can be served with absolutely anything. They are vegan and gluten-free so if you are entertaining guests with a variety of dietary restrictions, this side works for everyone!
This is also a very budget friendly side dish. Ingredients for holiday dinners can add up real quick so having 2-3 budget friendly sides help keeps the costs down.
These vegan hasselback sweet potatoes are also SO damn beautiful despite not taking a lot of effort to make, they will quickly become a holiday staple that all of your friends and family will ask for each year.
Sweet Potatoes – For these hasselback sweet potatoes, make sure you purchase sweet potatoes of a similar size. The best ones are when they’re not too thin or too long as you want them to be able to hold up the streusel topping!
Streusel Topping – The streusel topping is made by combining the oats, oat flour, pecans, brown sugar, salt and butter.
How to Make This Recipe
Step 1: Preheat oven to 425 F. Slice 3/4 of the way through the sweet potatoes in slits 1/8th inch apart before placing them in a greased baking sheet and drizzle with oil. Sprinkle with salt and bake uncovered for 15 minutes.
Step 2/3: Gather your streusel topping ingredients (oats, oat flour, pecans, brown sugar, salt and butter) and mix them together. It should form small clumps.
Step 4: Mound the streusel on top of the potatoes and place back in the oven to continue to bake until lightly browned, about 10 minutes.
You can place two chopsticks or wooden dowels parallel to your sweet potatoes to help prevent accidentally slicing through your sweet potatoes will cutting them.
When topping off the hasselback sweet potatoes with the streusel topping, making sure to spread the slits of the sweet potato to ensure you are getting your streusel to stay on your sweet potatoes.
Always make sure to give your sweet potatoes a good scrub and wash before baking it. As we are keeping the skin on, you’ll want to make sure it is clean. Sweet potato skins are quite nutritious so you want to keep them on!
It doesn’t matter what size you use for this hasselback sweet potato. You just need to make sure they are of the same size so the bake time doesn’t vary too much.
Feel free to use your nut of choice or whatever you have on hand. This recipe is very customizable.
You can bake the sweet potatoes ahead of time, store it in an airtight container, then when you are ready to serve them, add on the streusel topping and pop them into the oven.
More Recipes You Might Like
Need more holiday recipes? Here are a couple of my favourites!
- Massaged Kale Salad with Israeli Couscous, Butternut Squash & Maple Vinaigrette
- Vegan Maple Roasted Persimmons and Figs
- Vegan Baked Beet Chips with Creamy Orange Dip
So lovelies, what are some of your traditional side dishes for Thanksgiving and the holidays?
Vegan Hasselback Sweet Potatoes
- Preheat oven to 425 F.
- Slice 3/4 of the way through the sweet potatoes in slits 1/8th inch apart. Place on greased baking sheet and drizzle with oil. Sprinkle with salt and bake uncovered for 15 minutes.
- Meanwhile, mix together the oats, oat flour, pecans, brown sugar, salt and butter. It should form small clumps.
- Mound the streusel on top of the potatoes and place back in the oven until lightly browned, about 10 minutes.
Have you tried these Vegan Hasselback Sweet Potatoes with Streusel Topping?
Leave me a comment below with your thoughts!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.