Skip to Content
Menu

Hasselback Sweet Potato Casserole

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Jul 31, 2019
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

Hasselback Sweet Potato Casserole

  • Prep Time 40 min
  • Total 1 hr 45 min
  • Servings 10
  • Ingredients 11
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

190 Calories
5g Total Fat
2g Protein
35g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
190
Calories from Fat
45
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.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved