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Savoury & Sweet Hasselback Sweet Potatoes

Savoury and sweet flavours combine in a side dish, that just might be the main event. Recipe was made exclusively for Becel by Chef Matt Dean Pettit.
  • Cooking time
  • Prep time
  • Portions 4
recipe image Savoury & Sweet Hasselback Sweet Potatoes


  • 4 medium sweet potatoes
  • 4 Tbsp. (60 mL) Becel® Buttery Taste margarine*, melted
  • 1 tsp. (5 mL) freshly ground nutmeg
  • 2 Tbsp. (30 mL) dried sage
  • 1/4 cup (60 mL) Manuka honey, slightly heated to soften
  • Pinch each salt and pepper
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 400°F (200°C).
  2. Using a sharp knife, make crosswise cuts in each sweet potato, 1/8 to 1/4-in. (3 to 6 mm) apart, stopping about ¼ in. (6 mm) from the bottom. Your sweet potato should look like an accordion.
  3. In a mixing bowl, combine melted Becel® Buttery Taste margarine* nutmeg, sage and honey.
  4. Place sweet potatoes on parchment paper-lined baking tray. Season with salt and pepper. Using a pastry brush, brush honey mixture over the tops and into the grooves of each sweet potato. Reserve remaining honey mixture as glaze after baking.
  5. Bake for 1 to 1 1/2 hours, or until sweet potatoes are soft and fully cooked through. Remove from the oven and brush sweet potatoes with the remaining honey mixture. Serve warm.
*Becel Gold in Quebec