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Savoury & Sweet Hasselback Sweet Potatoes

  • Cooking time1 hr 30 min
  • Prep time15 min
  • Recipe serves 4


  • 4 medium sweet potatoes
  • 4 Tbsp. Becel® Buttery Taste margarine* , melted
  • 1 tsp. freshly ground nutmeg
  • 2 Tbsp. dried sage
  • 1/4 cup Manuka honey , slightly heated to soften
  • Pinch each salt and pepper

Nutrition facts

Total Fat12.00 g
Saturated Fat2.000 g
Trans Fat0.000 g
Cholesterol0 mg
Sodium170 mg
Total Carbs44.00 g
Dietary Fiber4.0 g
Sugars23.00 g
Protein29.00 g
Vitamin D0.000 mcg
Calcium53 mg
Iron1.00 mg
Potassium451.000 mg
Omega-30.90 g
Omega-62.50 g


  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.