• Honey-Rosemary Glazed Hassleback Sweet Potatoes


This recipe comes from local cookbook author Beth Dooley from her recent segment on WCCO/CBS Minnesota, promoting the Farmers Markets of MPLS winter markets. This Swedish method of cooking potatoes gets its name from Hasselbacken, the restaurant in Stockholm where it was first served. The potatoes become crispy on the outside and tender within. Leftovers are delicious in a sweet potato bisque.

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Honey-Rosemary Glazed Hassleback Sweet Potatoes

Servings: 4


  • 4 medium sweet potatoes from Bean Market
  • 2 Tablespoons unsalted butter, softened
  • 1 Tablespoon chopped fresh rosemary
  • Generous pinch salt
  • Several grinds freshly black pepper
  • 2 Tablespoons honey from Nistler Farms


Preheat the oven to 350 degrees f. With a sharp knife, cut very thin (1/8-inch) slices along each potato, slicing 2/3 of the way through. Rub the potatoes all over with the butter and then sprinkle with the rosemary, salt and pepper. Place the potatoes on a baking sheet and roast until the center of the potatoes is tender and the outside is crisp, about 50 minutes to an hour. Halfway through the roasting time, remove the potatoes and run a fork gently across the tops of the potatoes to fan the slices and separate them from one another.

When the potatoes are cooked, remove from the oven and brush with the honey. Return to the oven to glaze with the honey, about 1 to 2 minutes.

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