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Side Dishes

Chili Spiced Hasselback Sweet Potatoes

Chili powder and allspice give these spuds a surprising complexity, but cumin or cloves would be great too.

Serving Size:


Active Time:

15 min.

Total Time:

1 ½ hours


  •    6  (8 oz.) sweet potatoes, scrubbed
  •    3  Tbs. olive oil
  •    ½ tsp. garlic powder
  •    ½ tsp. chili powder
  •    ¼ tsp. ground allspice


  1. Heat oven to 400°F. Trim ends of potatoes. Thinly slice three-quarters of the way through. Place potatoes on foil-lined baking sheet.
  2. In a small bowl, mix the remaining ingredients. Brush potatoes with spiced oil, separating slices to coat. Season to taste with salt and pepper.
  3. Cover potatoes with foil; bake 1 hr. or until potatoes are tender, uncovering during the last 15 min. Garnish with fresh chopped parsley, if desired.

Two easy variations

  1. Tex-Mex twist: Omit the allspice and add 2 Tbs. lime juice and 1 tsp. ground coriander to the spice mix.
  2. Tropical mmm: Sub in coconut oil for the olive oil and sprinkle cooked potatoes with fresh mint.
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