Vegan Hasselback Sweet Potatoes
"with creamy cane syrup and quinoa"
-- @plate_and_pen


Prep time 30mins
Cook time 1hr 30mins
Serves or Makes: 6


  • 4 ounces vegan butter
  • 1/ 4 cups dark brown sugar
  • 3 tablespoons dark cane syrup
  • 1/ 2 cups oat milk
  • 2 large sweet potatoes
  • 6 ounces vegan butter
  • 6 tablespoons olive oil
  • 1 teaspoons dried rosemary
  • 1/ 4 cups dark brown sugar
  • 2 tablespoons dark cane syrup
  • 1/ 2 teaspoon coarse sea salt
  • 1/ 2 cups chopped pecans
  • 1/ 2 cups red and white quinoa


  • Step 1

    For the sauce, in a sauce pan over medium heat, melt the butter.

  • Step 2

    Add the brown sugar and cane syrup, stirring until it melts.

  • Step 3

    Immediately pour in the oat milk and whisk vigorously until well blended.

  • Step 4

    Turn off the heat and continue whisking to set the mixture. Remove from the stove and set aside.

  • Step 5

    For the potatoes, preheat oven to 400°F.

  • Step 6

    Remove most potato skins, and hasselback the potatoes using chopsticks to ensure not cutting through all the way. The slices should create an accordion shape and be consistently 1/8” thick.

  • Step 7

    In the same sauce pan used earlier on medium heat, bring the butter and olive oil to a low sizzle.

  • Step 8

    Add rosemary and sauté briefly. Add the brown sugar and cane syrup, along with sea salt and pecans.

  • Step 9

    Spoon this mixture over the potatoes in a baking disk and make sure you place some pecans in between the thinly cut potatoes so that sauce gets in the grooves.

  • Step 10

    Place a foil sheet loosely over the tray, and bake for 1 1/2 hours.

  • Step 11

    Check the potatoes half way and spoon some of the mixture onto the potatoes from the tray itself.

  • Step 12

    Remove from oven, and spoon quinoa along the top ridges of the potatoes. Then drizzle more sauce from the tray bottom over the quinoa.