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Food & Wine Pairing

Hasselback Sweet Potatoes

Hasselback Sweet potatoes with a glass of Duckhorn Chardonnay

Yield: 4-8 servings
Prep: 10 minutes | Cook: 50 minutes
Total Time: 1 hour


  • 4 sweet potatoes or Japanese sweet potatoes
  • ½ cup walnuts - chopped and toasted
  • ⅓ cup dried cranberries, currants or cherries
  • 1 apple - peeled and finely diced
  • 2 tablespoons orange juice
  • ½-1 teaspoon cinnamon or garam masala
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon cayenne pepper
  • 1 stick butter + more for brushing
  • ⅓ cup maple syrup


Preheat oven to 400 degrees.

  1. Wash and dry potatoes. Using a sharp knife carefully slice potatoes, not slicing all the way through the potato - ½ inch from the bottom. You can also lay 2 chopsticks down and set the potato on them, this will help from cutting all the way through. Make ¼ inch slices.
  2. Brush potatoes with melted butter or olive oil and place in baking dish and cook for 20 minutes.
  3. To make topping, prepare all ingredients. In a sauté pan heat butter, add apples and cook for 3 minutes or so.
  4. Add maple syrup, orange juice, walnuts, cranberries and spices. Cook for a few more minutes until flavors blend. Set aside in bowl.
  5. Remove potatoes from oven and top with apple mixture making sure to get all the butter syrup mixture.
  6. Return to oven for 15 -20 more minutes until potatoes are cooked and topping is toasted. Watch and if topping gets to brown tent with foil.

Get the suggested pairing wines here.

Pairing Recommendations - CH

Pairing Recommendation

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