These easy to make, lemony herby vegan Hasselback sweet potatoes turn ordinary sweet potatoes into an impressive side dish, perfect for any occasion.

Hasselback sweet potatoes with lemon and herbs are super easy to make, gluten and dairy-free and full of flavour. They are delicious, healthy side dish or I even enjoy them on their own because they are that good!

With crispy edges and soft and fluffy inside, it is a perfect combination of textures and of course, you can swap the herbs based on your preference and what you have available at home.

Feel free to try and adjust the dressing before you will coat the potato with it. You can make it more/less lemony/herby, add a little dash of maple syrup to enhance the natural sweetness or a little pinch of cayenne to make it spicy.

I bake the sweet potato first wrapped in foil which helps it to cook evenly, locks all the flavour in and let the potato to get infused with herbs. For the last few minutes, I remove the cover and place the potato under the grill so the edges can get charred and crispy!

Lemony Hasselback Sweet Potatoes

Prep Time 5 mins
Total Time 5 mins
Course Main Dish
Servings 1 serving


  • 1 big sweet potato
  • 2 small garlic cloves
  • 1/4 a lemon
  • 1 tsp of herbs de Provence
  • 2 tsp of olive oil
  • salt
  • pepper


  • Preheat oven to 200 degrees celsius
  • Place the potato flat side down( if it doesn't exist cut a little slice from the side and place it that side down, that will ensure that the potato doesn't roll)
  • Place 2 chopstick on each side of the potato so you don't cut all the way through
  • cut the potatoes very thinly across their width
  • Cut or mince the garlic and combine it with lemon juice, lemon zest. olive oil and herbs de Provence
  • Place the potato on the piece of foil and pour the marinade over, making sure that it gets down the slices
  • Season with salt and pepper
  • Wrap the foil around and place in the preheated oven for 30 minutes
  • After 30 minutes, check the potato if it is soft all the way through
  • Remove the foil and brush with a little bit of olive oil, and place it under the grill for extra 5 minutes(watch closely as we don't want it to burn)
  • Enjoy!
Keyword sweet potato, vegan hasselback potatoes

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