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    Home » Recipes » American Recipes

    Hasselback Sweet Potatoes with Guacamole

    Published: Jun 7, 2016 · Modified: Sep 20, 2021 by Andrea

    Jump to Recipe

    The easiest way to upgrade your typical baked potatoes. Crispy outside and fluffly melt-in-your mouth within, these Hasselback Sweet Potatoes with Guacamole make a great spring and summer side.

    I'm back with another recipe I make over and over again and never get tired of it. Hasselback Potatoes are by far my favorite potato dish, not only they're fun to make, but don't require any special knife skills. These tasty boys never fail to impress my guests, and with summer just around the corner, I'm pretty sure these Hasselback sweet potatoes will steal the show at any upcoming bbq or picnic.

    The easiest way to upgrade your typical baked potatoes. Crispy outside and fluffly melt-in-your mouth within, these Hasselback Sweet Potatoes with Guacamole make a great vegetarian spring or/and summer side! Recipe from www.thepetitecook.com

    I mean, what's not to love? They're incredibly cute, deliciously crispy on the edges and soft on the inside. They make a healthy and light meal on their own, but can be topped with anything you like!

    Making these Hasselback sweet potatoes couldn't be easier.

    The easiest way to upgrade your typical baked potatoes. Crispy outside and fluffly melt-in-your mouth within, these Hasselback Sweet Potatoes with Guacamole make a great vegetarian spring or/and summer side! Recipe from www.thepetitecook.com

    Start with a clean sweet potato or any kind of potato you have at hand. To ensure you won't cut the potato all the way, rest a wooden spoon right next the potato. Slice straight down into the potato (making sure you don't cut it all the way down) and keep going until you're done.

    The easiest way to upgrade your typical baked potatoes. Crispy outside and fluffly melt-in-your mouth within, these Hasselback Sweet Potatoes with Guacamole make a great vegetarian spring or/and summer side! Recipe from www.thepetitecook.com

    I like to slice my potatoes as thinly as I can, but any thickness will do.

    For plain Hasselback sweet potatoes you can stick with thyme as the seasoning, or use whichever herbs you might have on hand (rosemary, sage work great), sprinkle with sea salt and black pepper and finish by drizzling with a glug of olive oil.

    But if you ask me, sweet potatoes & guacamole are like Bonnie & Clyde. Badass and just meant to be together.

    The easiest way to upgrade your typical baked potatoes. Crispy outside and fluffly melt-in-your mouth within, these Hasselback Sweet Potatoes with Guacamole make a great vegetarian spring or/and summer side! Recipe from www.thepetitecook.com

    The vibrant and refreshing guacamole is slightly runny and it's just the perfect topping for these Hasselback sweet potatoes. The recipe is super simple, involving only avocados, greek organic yogurt, diced onions, tomatoes, lime and chilli. All you have to do is mashing the avocado with a fork, then mix in the rest of the ingredients, and it is super easy to throw together at the last minute.

    So, if you're looking for an easy way to upgrade your typical baked potatoes, look no further- Turn them into these gorgeous Hasselback sweet potatoes and top with as much guacamole as you can!

    The easiest way to upgrade your typical baked potatoes. Crispy outside and fluffly melt-in-your mouth within, these Hasselback Sweet Potatoes with Guacamole make a great vegetarian spring or/and summer side! Recipe from www.thepetitecook.com

    Hope you guys give these AWESOME Hasselback Sweet Potatoes a try. If you do, make sure to comment here below and share with me your favorite veggies to use. Don’t forget to snap a picture, tag it #thepetitecook and share it with me and all your friends on Instagram!

    The easiest way to upgrade your typical baked potatoes. Crispy outside and fluffly melt-in-your mouth within, these Hasselback Sweet Potatoes with Guacamole make a great vegetarian spring or/and summer side! Recipe from www.thepetitecook.com
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    5 from 1 vote

    Hasselback Sweet Potatoes with Guacamole

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    The easiest way to upgrade your typical baked potatoes. Crispy outside and fluffly melt-in-your mouth within, these Hasselback Sweet Potatoes with Guacamole make a great spring and summer side.
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Side/Main course
    Cuisine: Vegetarian
    Serving: 4
    Author: Andrea Soranidis

    Ingredients

    • 4 large sweet potatoes
    • extravirgin olive oil
    • sea salt and black pepper

    For the guacamole:

    • 2 ripe avocados
    • ½ small red onion, finely chopped
    • 1 to mato, deseeded, finely chopped
    • 1 tablespoon chopped fresh coriander
    • juice of 1 lime
    • 1-2 tablespoon organic greek yogurt, depending how runny you want the guacamole
    • 1 chilli, red or green, deseeded and finely chopped
    • sea salt and black pepper, to taste

    Instructions

    • Preheat the oven to 180C/ 375F.
    • For the guacamole: put the avocados in a large bowl and mash very well with a fork.
    • Slowly fold in yogurt and lime juice, and mix until you reach a creamy consistency. Add in chopped tomatoes & onion, coriander and chilli. Season to taste and refreigerate until ready to serve.
    • For the Hasselback Potatoes: remove a tiny slice of flesh from the bottom so the potatoes sit flat on the cutting board.
    • Place a wooden spoon on either side of the potatoes and, with the help of a sharp knife, slice all the way through the potatoes as thinly as you can, just until the knife blade hits the wooden spoon.
    • Drizzle with olive oil and season well with sea salt and pepper, arrange on a baking tray and cover with foil.
    • Bake for about 40 mins, then remove foil and drizzle with a glug of olive oil, and continue to cook for a further 10 mins, until the potatoes are crispy and cooked through.
    • Top the sweet potatoes with guacamole and serve. Enjoy!

    Notes

    To make it 100% vegan, substitute greek yogurt with a dairy-free alternative.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

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    Comments

    1. Jack Smith says

      March 16, 2018 at 4:53 pm

      I love everything about this recipe! Can’t wait to try it.

      Reply
    2. Barbara Wachter says

      June 08, 2016 at 4:58 pm

      There are no quantities for the yogurt and coriander. You mention adding lemon juice but the ingredients call for a lime. Could you clarify this. The recipe looks very good.

      Reply
      • Andrea says

        June 09, 2016 at 12:13 pm

        Thank you so much Barbara for spotting my typos, the recipe is now updated 🙂 And I should definitely stop writing the recipes late in the evening!

        Reply
        • Barbara Wachter says

          June 10, 2016 at 12:04 am

          Thanks so much. I could have winged it but I would rather have the quantities that you use. It looks so good and healthy. Can't wait to make it.

          Reply

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


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