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These smoky, herbed sweet potatoes are perfect for a holiday meal or any dinner at all. Rich sweet potato is completed with savory toppings for a full flavor experience. Cheesy almond and cashew parmesan is the perfect complement to the smoky taste of coconut bacon. Sage and rosemary tie it all together for a delicious combination.

Holiday Hasselback Sweet Potatoes [Vegan, Gluten-Free]

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Ingredients You Need for Holiday Hasselback Sweet Potatoes [Vegan, Gluten-Free]

For the Sweet Potatoes:
  • 4 sweet potatoes, washed and dried
  • 3-4 tablespoons coconut oil, melted
  • Salt and pepper, to taste

For the Coconut Bacon:

  • 1 cup flaked coconut
  • 1 tablespoon tamari
  • 1 tablespoon maple syrup
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon hickory liquid smoke (optional)
  • 2 teaspoons beet juice (optional)
  • 1 teaspoon coconut oil (optional)

For the Nutty Parmesan:

  • 1/3 cup cashews or almonds
  • 1 1/2 tablespoons nutritional yeast
  • 1/4 teaspoon sea salt

For the Fried Sage and Rosemary:

  • 5-10 sage leaves
  • 4-5 rosemary sprigs
  • Frying oil

How to Prepare Holiday Hasselback Sweet Potatoes [Vegan, Gluten-Free]

  1. Preheat oven to 400°F. Make slices on the sweet potatoes, being careful not to cut all the way through. Arrange on a baking pan and drizzle oil over each one, aiming to get the oil into the slices and coat the skins. Season with salt and pepper. Bake for about an hour to an hour and 15 minutes. Cooking time will vary according to the size of the potatoes.
  2. To make the coconut bacon, stir together all ingredients except oil, in a large bowl. Heat oil over medium heat in a frying pan. Carefully add the coconut mixture and cook for several minutes until lightly browned. Remove from heat. Coco-bacon will get crispy as it cools. Alternatively, you can bake them at 300°F for approximately 10 minutes.
  3. Make the fried sage and rosemary. Heat approximately 3 tablespoons of coconut oil in a small pot. Once the oil is rippling, add the herbs a few at a time. They will crisp in just a few seconds. Use a slotted spoon to take them out and lay them on a towel-lined plate or cutting board. Herbs should look darkened but not too browned. They will be crispy upon removing from the oil.
  4. For the parmesan, use a mini food processor or bullet-type blender with a flat, grinding blade, to process all the ingredients into a coarse flour or fine crumb consistency.
  5. When the potatoes are fork-tender, remove from oven and sprinkle with parmesan, top with coco-bacon, and tuck some into the slices.
  6. Top with a few sage and rosemary leaves. Season with a bit of salt and pepper before serving.
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