Honey Orange Hasselback Sweet Potatoes
These flavorful potatoes may be prepared through the first 40 minutes of baking and held at room temperature for up to two hours before brushing with the honey mixture and being returned to the oven.


  • 4 medium sweet potatoes, washed
  • 4 teaspoons olive oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons honey
  • 1/2 tablespoon freshly squeezed orange juice and zest from a quarter of an orange
  • 1 scant teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
  • 1/8 teaspoon cinnamon
  • 1 rounded tablespoon sliced almonds, or more to taste


  1. Preheat the oven to 425 degrees.
  2. Mix the honey, orange juice, zest, thyme and cinnamon in a small bowl and set aside.
  3. This is Sonali’s foolproof tip for perfectly sliced potatoes: “Place each sweet potato on a cutting board and line two chopsticks up along either side. Carefully slice the potato into 1/8-inch slices, cutting almost all the way down to the bottom but not all the way through. The chopsticks will help prevent you from cutting all the way through the potato.” (This works very well. If you happen to dislodge any of the slices, simply tuck them back in.)
  4. Rub each potato with a teaspoon of the oil, coating the entire potato and getting down between some of the slices. Sprinkle each potato with salt and pepper to taste. Place the potatoes on a parchment-lined or lightly oiled baking sheet and bake in the oven for 40 minutes or until tender.
  5. Remove the potatoes from the oven and carefully fan out the slices. You may want to wait a few minutes until potatoes are cool to the touch. Brush the potatoes with the honey mixture (a small pastry brush is helpful) covering the surface and getting in between the slices. I did this over a plate so the excess honey and juice didn’t pool on the baking sheet.
  6. Add the almonds to the bowl which contained the honey mixture and toss to coat in whatever remains. Tuck some of the almonds in between the slices of each potato and sprinkle a few of the smaller pieces on top.
  7. Return the potatoes to the oven and bake another 10-15 minutes. Sprinkle with additional thyme and/or orange zest, if desired, and serve warm.

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