Dessert Hasselback Sweet Potatoes with Chocolate & Pistachios

Dessert hasselback sweet potatoes turn a savory side dish into a warm, sweet treat. The potatoes are sliced thinly, brushed with a cinnamon-butter mixture, and roasted until the edges crisp and the centers turn tender. Then they’re finished with melted chocolate, maple syrup, pistachios, coconut, and a scoop of vanilla ice cream. The recipe below serves 6 and takes about 15 minutes to prep plus 1 hour 5 minutes to cook.

Why this dessert works

Hasselback slicing creates thin, fan-like layers that let the butter mixture seep between the slices as the potatoes roast. That means more caramelized edges and more surface area for the toppings. Sweet potatoes are naturally sweet, so the cinnamon, brown sugar, and vanilla lean into that flavor rather than fighting it. The chocolate and ice cream add richness, while the pistachios and coconut bring crunch and texture.

Ingredients

Here’s what you need for six servings:

• 6 medium sweet potatoes
• ½ cup (1 stick) unsalted butter, melted
• ⅓ cup brown sugar, brown coconut sugar, or granulated monk fruit sweetener
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup semisweet chocolate
• 1 tablespoon coconut oil
• Maple syrup, for drizzling
• Chopped pistachios or nut of choice, for garnish
• Flaked coconut, for garnish
• Vanilla ice cream, for serving

Step-by-step instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and scrub the sweet potatoes, then pat dry. Use a sharp knife to cut ⅛-inch-thick slices down the length of each potato. It can help to place wooden spoon handles, chopsticks, or butter knives on both sides of the sweet potato as a guide to avoid slicing all the way through.
3. In a small bowl, stir together the melted butter, brown sugar, cinnamon, vanilla, and salt until well combined.
4. Place the potatoes on the prepared baking sheet. Use a pastry brush to brush half of the butter mixture onto the potatoes.
5. Roast for 30 minutes. Remove the potatoes from the oven. Use a fork to gently separate the potato slices and brush on the remaining butter mixture, allowing it to seep between the slices. Roast for 30 more minutes, or until the potatoes are crispy on the edges and tender in the middle.
6. Meanwhile, in a small pot over low heat, heat the chocolate and coconut oil, stirring often, until melted and smooth.
7. Remove the potatoes from the oven and transfer to a plate. Drizzle with the maple syrup and melted chocolate, then sprinkle with the pistachios and coconut flakes.
8. Serve with a scoop of vanilla ice cream, and enjoy!

Tips for success

• Use a guide for slicing. Placing wooden spoons or chopsticks along both sides of each potato stops the knife before it cuts all the way through. This keeps the slices attached at the bottom.
• Brush twice. Brushing half the butter mixture before roasting and the rest halfway through helps the flavor penetrate the slices.
• Watch the chocolate. Melt it over low heat and stir often so it doesn’t scorch.
• Serve right away. The contrast of warm potato and cold ice cream is best fresh from the oven.

Recipe card

Dessert Hasselback Sweet Potatoes
Servings: 6 potatoes | Prep: 15 minutes | Cook: 1 hr 5 min

Ingredients

• 6 medium sweet potatoes
• ½ cup (1 stick) unsalted butter (melted)
• ⅓ cup brown sugar, brown coconut sugar, or granulated monk fruit sweetener
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup semisweet chocolate
• 1 tablespoon coconut oil
• Maple syrup (for drizzling)
• Chopped pistachios or nut of choice (for garnish)
• Flaked coconut (for garnish)
• Vanilla ice cream (for serving)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and scrub the sweet potatoes, then pat dry with a paper towel or clean dish towel. Use a sharp knife to cut ⅛-inch-thick slices down the length of each potato. It can help to place wooden spoon handles, chopsticks, or butter knives on both sides of the sweet potato as a guide to avoid slicing all the way through.
3. In a small bowl, stir together the melted butter, brown sugar, cinnamon, vanilla, and salt until well combined.
4. Place the potatoes on the prepared baking sheet. Use a pastry brush to brush half of the butter mixture onto the potatoes.
5. Roast for 30 minutes. Remove the potatoes from the oven. Use a fork to gently separate the potato slices and brush on the remaining butter mixture, allowing it to seep between the slices. Roast for 30 more minutes, or until the potatoes are crispy on the edges and tender in the middle.
6. Meanwhile, in a small pot over low heat, heat the chocolate and coconut oil, stirring often, until melted and smooth.
7. Remove the potatoes from the oven and transfer to a plate. Drizzle with the maple syrup and melted chocolate, then sprinkle with the pistachios and coconut flakes.
8. Serve with a scoop of vanilla ice cream, and enjoy!