Savoury & Sweet Hasselback Sweet Potatoes

  • Cooking time90
  • Prep time15
  • Servings4
recipe image Savoury & Sweet Hasselback Sweet Potatoes


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

  • Calories290
  • Total Fat12 g
  • Saturated Fat2 g
  • Trans Fat0 g
  • Cholesterol0 mg
  • Sodium170 mg
  • Total Carbs44 g
  • Dietary Fiber4 g
  • Sugars23 g
  • Protein29 g
  • Vitamin D0 mcg
  • Calcium53 mg
  • Iron1 mg
  • Potassium451 mg
  • Omega-30.9 g
  • Omega-62.5 g


Preheat oven to 400°F (200°C). 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. In a mixing bowl, combine melted Becel® Buttery Taste margarine* nutmeg, sage and honey. 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. 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. .