Hasselback Sweet Potatoes with Garlic-Yogurt Sauce

A creamy garlic-yogurt sauce pairs well with the sweetness of these crispy roasted sweet potatoes. To achieve the signature hasselback appearance, position two wooden spoons alongside the potatoes as you cut. The spoons will prevent you from cutting through the sweet potatoes entirely and won't cause damage to the knife blade.

Hasselback Sweet Potatoes with Garlic Yogurt Sauce
Photo: Ali Redmond
Active Time:
20 mins
Total Time:
1 hrs 20 mins


  • 1 head garlic

  • 1 teaspoon extra-virgin olive oil plus 3 tablespoons, divided

  • 6 small sweet potatoes, scrubbed

  • ½ teaspoon cumin

  • ½ teaspoon salt plus 1/8 teaspoon, divided

  • teaspoon cayenne pepper

  • ½ cup plain strained yogurt, such as Greek-style

  • 1 tablespoon finely chopped flat-leaf parsley, plus more for garnish

  • ¼ teaspoon cracked pepper

  • Grated lemon zest for garnish


  1. Position rack in bottom of oven; preheat to 425°F. Line a large rimmed baking sheet with parchment paper.

  2. Cut off and discard about ¼ inch from top of garlic head, exposing the cloves. Place the garlic head on a piece of foil and drizzle with 1 teaspoon oil. Wrap completely with foil. Transfer to the prepared baking sheet.

  3. Make crosswise cuts every 1/8-inch along each sweet potato (see Tip, above), slicing almost to the bottom but not all the way through; place on the baking sheet with the garlic. Mix together cumin, 1/2 teaspoon salt, cayenne and the remaining 3 tablespoons oil in a small bowl. Brush the oil mixture onto the sweet potatoes until they're completely covered, then drizzle any of the remaining oil into the cuts. Roast until the garlic is soft, about 30 minutes. Transfer the garlic to a clean cutting board to cool. Continue roasting the sweet potatoes until the insides are tender and the outsides are crispy, about 20 to 25 minutes more.

  4. Squeeze the garlic cloves from their skins into a small bowl. Add yogurt, parsley, pepper and the remaining 1/8 teaspoon salt; mix, mashing the garlic cloves, until well combined. Serve the sauce with the sweet potatoes. Garnish with parsley and/or lemon zest, if desired.


Parchment paper

Nutrition Facts (per serving)

197 Calories
9g Fat
26g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 197
% Daily Value *
Total Carbohydrate 26g 9%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 4g 8%
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Vitamin A 16161IU 323%
Vitamin C 5mg 6%
Vitamin E 1mg 9%
Folate 15mcg 4%
Vitamin K 13mcg 11%
Sodium 314mg 14%
Calcium 67mg 5%
Iron 1mg 6%
Magnesium 33mg 8%
Potassium 438mg 9%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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