This Hasselback Sweet Potato Casserole is a fun twist on the traditional sweet potato casserole. It has all the flavors without all the work! The sweet potatoes are sliced thin and then baked under a generous covering of delicious brown sugar pecan topping for an easy, playful side dish.
Peel the sweet potatoes and then cut slices about ⅛th inch thick. The slices do not cut all the way through the sweet potatoes. You could place a ruler or a pencil next to it as a guide but sweet potatoes are not evenly sized and I found it easier to just go slowly. If you slice all the way through one, so what?! The next one will be better.
Fit in baking dish snuggly. You want the potatoes to be touching. This helps them steam and cook evenly. Pour the melted butter over the top of all the potatoes. Sprinkle with salt and cinnamon. Cook covered until tender. This took about 30 min but they were alone in the oven. If the oven is full, it will take them longer. If you find they are drying out, you can add a little bit of water to the bottom of the baking dish. Old sweet potatoes have less moisture so that could be the issue.
Prepare the topping:
While the potatoes are baking, prepare the topping. In a bowl, mix together all ingredients for the topping. I find it easiest to mix with my hand, but you can use the back of a spoon as well. Set aside. You can make the topping up to a week in advance. Store in the refrigerator.
Remove the covering from the potatoes and crumble the topping over the top like you would sweet potato casserole.
Continue baking until the topping is browned, about 10 minutes more.