Welcome to a recipe that will transform the humble sweet potato into a show-stopping centerpiece! This Baked Sweet Potato with Honey and Nuts isn't just a side dish; it's an experience. By using the Hasselback technique—making thin slices almost all the way through—we create beautiful layers that become wonderfully tender on the inside and delightfully crisp on the edges. The magic happens when we brush it with a luscious glaze of honey, butter, soy sauce, and crunchy walnuts. The result is a perfect harmony of sweet, savory, and nutty flavors that will elevate any meal, from a weeknight dinner to a festive holiday feast.
Baked sweet potato with honey and nuts
Ingredients for Baked Sweet Potato
- 2 large sweet potatoes
- 1 handful of walnuts
- 2 teaspoons of honey
- 2 teaspoons of soy sauce
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- salt and pepper
How to Make Sweet Potatoes with Honey and Nuts
Thoroughly wash the sweet potatoes with a brush and trim the pointy ends. There’s no need to peel the tubers for this baked sweet potato recipe; a good wash is sufficient.
The next step is crucial — the slicing. Those familiar with making Hasselback potatoes will find this easy. For the uninitiated, here’s how: place 2 chopsticks on a cutting board, and position a sweet potato between them. Press the tuber firmly against the chopsticks and the board with your left hand. With a sharp, wide knife in your right hand, slice perpendicularly to the board. The slices should be less than a centimeter thick, about 6-7 mm. The chopsticks will prevent you from cutting all the way through, acting as a stopper for the knife.
Place the sweet potato on a plate and drizzle with high-quality extra virgin olive oil.
Thoroughly wash the sweet potatoes and trim the ends
Making the cuts
Place the sweet potato on a plate and drizzle with olive oil
Take the potato in your hand, gently fan it open, and sprinkle with coarse salt and freshly ground black pepper.
Wrap each tuber individually in foil and place them on a baking sheet. Preheat the oven to 210°C (410°F).
Place the baking sheet in the preheated oven for about 25 minutes. The baking time depends on the size of the tubers; larger ones may require a bit more time. At this stage, you want to cook the sweet potato until it’s almost done but still slightly firm.
Sprinkle the potato with coarse salt and black pepper
Wrap each tuber individually in foil and place on a baking sheet
Place the baking sheet in a preheated oven for about 25 minutes
Meanwhile, in a bowl, combine softened butter, fragrant honey, finely chopped walnuts, and soy sauce. If you’re making this baked sweet potato for a large group, it’s best to beat these ingredients together with a mixer.
In a bowl, mix softened butter, honey, finely chopped walnuts, and soy sauce
Unwrap the foil and spread the butter mixture with nuts and seasonings over the potato. Carefully distribute the mixture so that pieces of nuts get in between the slices.
Spread the butter mixture with nuts and seasonings over the potato
Heat the oven to its maximum temperature or turn on the broiler/grill. Place the baking sheet in the hot oven for 10-12 minutes to bake the sweet potato until golden brown and fully cooked.
Place the baking sheet with the sweet potatoes in a hot oven for 10-12 minutes
Serve the baked sweet potato hot. Before serving, garnish with curly parsley and drizzle with the buttery juices that have collected in the foil during baking.
The baked sweet potato with honey and nuts is ready
And there you have it—a beautifully caramelized, tender, and flavorful baked sweet potato that is sure to impress! This dish is incredibly versatile. For an extra touch of creaminess, try serving it with a dollop of Greek yogurt or sour cream. The leftovers, if you have any, are delicious the next day, gently reheated in the oven. We hope this recipe inspires you to look at sweet potatoes in a new light and brings a touch of elegance and warmth to your table. Enjoy every sweet and savory bite!
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