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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.

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  • Cooking time1 hr 30 min
  • Prep time15 min
  • Servings4
recipe image Savoury & Sweet Hasselback Sweet Potatoes


  • 4 medium sweet potatoes
  • 1/4 cup (60 mL) Becel® Salted Plant-Based Bricks, melted
  • 1/4 cup (60 mL) Manuka honey, slightly heated to soften
  • 2 Tbsp. (30 mL) dried sage
  • 1 tsp. (5 mL) freshly ground nutmeg
  • Pinch each salt and pepper

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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 Salted Plant-Based Bricks, honey, sage and nutmeg.
  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.

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