Hasselback sweet potato with eggs and sautéed spinach

Hasselback is now my new favourite way of enjoying baked sweet potato.

They are tender on the inside, crispy on the outside and unbelievably tasty. They are also beautiful to look at, that those who an’t big on sweet potatoes would want to jump right in. I got in touch with my roots, put the fork and knife down and used my hands. My kids loved pulling the pieces apart.

Do not be intimidated! There’s a simple technique you can use to slice the sweet potatoes that makes it super easy.



1 medium sweet potato
2 eggs
2 Tablespoons olive oil
1/2 teaspoon dried parsley
1/2 teaspoon paprika
Salt and pepper, to taste


Preheat oven to 400F and line a baking tray with parchment paper.

In a small bowl, add half of olive oil, parsley and salt and pepper. Set aside.

Wash sweet potato and dry thoroughly. You want to make sure that the sweet potato sit flat on the cutting board, if it doesn’t, slice the bottom to make it flat.

And here’s is the simple technique: Place a wooden chopstick on either side of the potatoes and use a sharp knife to slice the potato as thinly and evenly as you can without going all the way through. The chopsticks prevent the knife from going all the way through, but be careful on the ends.

Place the sweet potato on baking sheet and pour the olive oil mixture over the sweet potato; rubbing the herbs and olive oil into the slits.

Bake for 45-60 minutes or until tender.

About 15 minutes before the sweet potato is done cooking, start making the eggs and sautéed spinach. Cook your eggs how you like them; boiled, fried, poached scrambled.

To make the sautéed spinach, heat the remaining oil in a small pan. Add spinach and cook until it’s wilted. Season with salt and pepper.

Serve and enjoy.