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How to make:

Purple Hasselback Sweet Potatoes

These Purple Hasselback Sweet Potatoes are your new favorite vegan side dish. Plus a rosemary infused olive oil recipe to finish them off!

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
a hasselback style purple potato topped with rosemary
4 1x
Rating: 5 from 1 reviews



  1. For the infused olive oil: Get a bottle that properly seals (preferably with a cork seal). Add olive oil almost to the top of the bottle. Add dried rosemary. Seal the bottle and place in a cool, dry place for about a week.
  2. When ready to bake potatoes, preheat oven to 400F.
  3. Slice potatoes to form thin, 1/4-inch slices on the top, leaving about 1/2 inch on the bottom of each potato to hold the potato together. Place each sliced potato on a baking sheet. Drizzle with infused olive oil and sprinkle with salt and pepper.
  4. Bake for 35-40 minutes, until potatoes are fork tender.


*You must ensure that the herbs are dry to avoid botulism. To dry your herbs, set them on a baking sheet and leave them in the sun for a few hours; or, turn your oven on the lowest heat setting and bake the herbs for 10-15 minutes.