Vegan Hasselback Sweet Potatoes

These vegan hasselback sweet potatoes are the perfect Thanksgiving dish! Vegan and gluten free.


Happy Thursday, lovelies! New month (WHAT, HI NOVEMBER) means a new dinner recipe! This one is packed full of flavor, quite literally. These vegan hasselback sweet potatoes are perfect for any holiday gathering you may have in the coming weeks! I mean, look at that beautiful presentation.


You may be thinking that these potatoes require a lot of work – well, they don’t! You guys know at this point that I’m all about simplicity but big, powerful, delicious flavors. Vegan hasselback sweet potatoes are the perfect combination of a gorgeous presentation that isn’t difficult to achieve, and they’ve got sweet and savory flavors in every crevice and crack.


The process for these is super simple – don’t be afraid! The hardest part is slicing the potato, and honestly it’s not hard. Simply find a potato with at least one side that’s pretty flat, so that you can hold it steadily on your cutting board. Next, slowly and carefully make slits in the potato, as thin as possible, but don’t go through the potato all the way.

I’ve seen a lot of people use the “chopstick trick” for getting perfect slices without going all the way through the potatoes – set the potato on top of two chopsticks, so that the chopsticks will stop your knife from getting all the way to the cutting board. I think this is such a clever idea! We cut ours freehand and it ended up being fine, so this is totally your call.


Next, make the cranberry apple relish. I made this last year as a side for thanksgiving and knew it’d be the perfect stuffing for these vegan hasselback sweet potatoes. It’s a simple mix of diced cranberries (fresh) and apples, mixed with the juice of an orange. Feel free to add some stevia to taste, since those cranberries can be tart tart tart!

While the oven is preheating, gently stuff as much of the relish into the cracks of the potato as you can. Some of ours were a little too tight, and that’s no big deal. Once you’re satisfied with the stuffing, put the potato in the oven and you’re basically done. I typically cook mine for about an hour, but the times will vary based on the size of the potato, and ovens can vary in temperature. Just watch it until it’s soft and tender, and you’ll know it’s done.


Right before serving, I topped the vegan hasselback sweet potatoes with a simple sweet mustard dressing – just mustard, stevia, and a little water to thin it out. It was a great complementary flavor to the tart cranberry and sweetness of the potato.

These vegan hasselback sweet potatoes are a great combination of sweet and savory flavors. The cranberries provide tartness to complement the super sweet potatoes and apple, and provide great textural pops. Super simple, but SO impressive. You need these for your Thanksgiving table!


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Hasselback Sweet Potatoes

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • Sweet potatoes
  • Apple cranberry relish:
  • 2 apples, diced into small pieces
  • 1 cup fresh cranberries, chopped into small pieces
  • Juice of 1 orange
  • 1 tsp cinnamon
  • Sweet mustard sauce:
  • 3 tbsp mustard (no sugar added)
  • Pinch of stevia, to taste
  • 1 tbsp water


  1. Preheat the oven to 400 degrees.
  2. Slice the sweet potatoes as thinly as possible - I've seen people set them on top of chopsticks to avoid going all the way through the potato, but if you're careful, the chopsticks aren't necessary!
  3. Set the sliced potatoes in an oven safe casserole dish or on a baking sheet and bake for 30 minutes.
  4. To make the apple cranberry relish, simply dice the apple and cranberries into small pieces. You could also use a blender or food processor until they're in fine pieces. Add orange juice and cinnamon and stir to combine.
  5. After 30 minutes, take the potato out of the oven and carefully spoon some of the apple/cranberry relish into the cracks of the potatoes.
  6. Put the potatoes back into the oven to bake for another 15-30 minutes, until the potato is soft and cooked through - this will vary based on the size of your potato/variance in oven temperatures, so just watch it!
  7. Remove the potatoes from the oven when tender and allow to cool - top with more apple/cranberry relish and sweet mustard sauce to serve.