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Hasselback Sweet Potato Casserole

hasselback sweet potato casserole Entree
Hasselback Sweet Potato Casserole
  • Prep 40 min
  • Total 1 hr 45 min
  • Servings 10

This casserole of thinly sliced sweet potatoes is more than just a pretty presentation. It practically sings with notes of sweet, tangy and herby flavor. Seasoning the potatoes with ingredients—brown sugar and apple cider vinegar—that both complement and contrast with their natural sweetness makes this a dynamic dish. The buttery toasted bread crumb topping provides a textural contrast, a touch of saltiness and lots of fresh flavor from the parsley and thyme. The end result is a perfectly balanced and deeply savory side that feels right at home at a special feast. Serve it at your holiday meal or a dinner party, but don’t hold back on making it for yourself, if the mood strikes—it’s too good to save just for special occasions. MORE+ LESS-

Updated July 31, 2019
Progresso Breadcrumbs
Make with
Progresso Breadcrumbs

Ingredients

Potatoes

3
tablespoons butter, melted
3
tablespoons packed brown sugar
2
teaspoons apple cider vinegar
1/4
cup finely chopped shallot
1 1/2
teaspoons salt
1/2
teaspoon pepper
3
lb orange-fleshed sweet potatoes, peeled and cut crosswise into 1/8-inch slices (about 6 medium)

Topping

1/3
cup Progresso™ plain panko crispy bread crumbs
1
tablespoon butter, melted
1
teaspoon chopped fresh thyme leaves
1
tablespoon chopped fresh Italian (flat-leaf) parsley leaves

Steps

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  • 1
    Heat oven to 375°F. In large bowl, stir together 3 tablespoons melted butter, the brown sugar, vinegar, shallot, salt and pepper. Add potato slices to butter mixture; toss to thoroughly coat slices.
  • 2
    Pick up potatoes by the handful, and place slices one on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes, and arranging them side-by-side in dish to form rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
  • 3
    Bake 1 hour. In small bowl, mix bread crumbs, 1 tablespoon melted butter and the thyme. Sprinkle casserole with bread crumb mixture. Bake 12 to 17 minutes or until potatoes are fork-tender and bread crumb mixture is golden brown. Garnish with parsley. Let stand 10 minutes before serving.

Expert Tips

  • For the thinnest slices, use a very sharp knife or mandoline. Mandolines are kitchen tools that make it easy to thinly slice vegetables and other ingredients. A mandoline looks a bit like a cheese grater, except that it is embedded with a single blade, instead of holes. Though not an essential tool, a mandoline does make short work of the potato prep required by this recipe.
  • To prep this dish ahead, peel and slice sweet potatoes. Then, submerge potatoes in a bowl of water and store in the refrigerator for up to 8 hours. When ready to use, thoroughly drain potatoes and pat dry before tossing in butter mixture.
  • The thinly sliced “hasselback” method of preparing potatoes isn’t just about the looks; though it does make for a beautiful presentation, taste is also enhanced. Seasonings, like melted butter and herbs, can better permeate the potato when it’s cut as such, and white, yellow and red potatoes will crisp up beautifully in the oven. Sweet potatoes are moister to begin with, so won’t crisp but will still turn out delicious. This method of preparing potatoes is said to have been invented by a Swedish chef at a hotel called the Hasselbacken in Stockholm.
  • Use the biggest bowl possible for tossing the sweet potatoes in the butter mixture.
  • Serve this alongside a pork roast, roasted chicken or turkey. It would make a great alternative to the classic Sweet Potato Casserole at Thanksgiving.
  • For the prettiest presentation, look for sweet potatoes of a similar size and shape.

Nutrition Information

Nutrition Facts

Serving Size: 1/2 Cup
Calories
190
Calories from Fat
45
% Daily Value
Total Fat
5g
7%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
470mg
20%
Potassium
480mg
14%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
17%
Sugars
10g
Protein
2g
% Daily Value*:
Vitamin A
390%
390%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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