Honey-Glazed Hasselback Sweet Potatoes with Brie, Pecans & Cranberries

Prep Time: 20 minutes
Cook Time: 60–75 minutes
Total Time: 1 hour 20 minutes–1 hour 35 minutes
Servings: 4 generous side-dish servings
Cooking Method: Oven roasting

Description for Honey-Glazed Hasselback Sweet Potatoes

Honey-Glazed Hasselback Sweet Potatoes with Brie, Pecans & Cranberries bring together tender roasted sweet potatoes, creamy melted cheese, crunchy nuts, and chewy cranberries. A light honey-butter glaze settles between the slices, creating a beautiful balance of sweet, savory, buttery, and tangy flavors.

The hasselback technique makes this dish especially attractive. Each sweet potato is sliced thinly across the top while remaining connected underneath. As the potatoes roast, the slices gradually open, allowing the seasoned butter to reach more of the surface. The centers become soft and fluffy while the exposed edges develop a lightly caramelized finish.

Brie adds a mild, creamy richness that complements the potatoes without overpowering them. Pecans provide a toasted crunch, while dried cranberries add bright little bursts of sweetness and tartness. Fresh thyme brings everything together with a gentle herbal flavor.

This recipe works beautifully for Thanksgiving, Christmas dinner, a cozy weekend meal, or a special gathering. Although the finished potatoes look impressive, the preparation uses simple ingredients and a straightforward roasting method.

Ingredients for Honey-Glazed Hasselback Sweet Potatoes

– 4 medium sweet potatoes, approximately 8 ounces each
– 1 tablespoon olive oil
– 2 tablespoons unsalted butter, melted
– ½ teaspoon salt
– ¼ teaspoon freshly ground black pepper
– 1 teaspoon fresh thyme leaves, plus more for garnish
For the Topping
– 4 ounces Brie cheese, chilled and cut into small, thin pieces
– ⅓ cup pecans, roughly chopped
– ⅓ cup dried cranberries
– 2 tablespoons honey, divided

Instructions for Honey-Glazed Hasselback Sweet Potatoes

1. Preheat the Oven
Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven so the potatoes roast evenly.

Line a rimmed baking sheet with parchment paper rated for this temperature, or lightly grease a shallow baking dish. Choose a pan large enough to leave a little space around each potato. Crowding traps moisture and reduces browning.
2. Wash and Dry the Sweet Potatoes
Scrub the sweet potatoes thoroughly under running water, especially around any grooves in the skin. Pat them completely dry with a clean kitchen towel.

Leave the skins on to help the potatoes hold their shape. If a potato rolls on the cutting board, carefully shave a very thin strip from its underside to create a stable base.

Choose potatoes with similar thicknesses whenever possible. A very thick potato will need longer to soften than a narrow one, even if their weights are similar.
3. Make the Hasselback Cuts
Place one sweet potato between two wooden chopsticks or the handles of two wooden spoons.

Using a sharp knife, make crosswise cuts approximately ⅛ inch apart, leaving about ¼ inch intact along the bottom. The wooden guides help prevent the knife from cutting completely through.

Work slowly near the tapered ends, where the guides may not stop the blade. Repeat with the remaining potatoes. Do not force the raw slices apart, as they can snap before cooking.
4. Prepare the Seasoned Butter
In a small bowl, stir together the olive oil, melted butter, salt, black pepper, and thyme leaves.

Place the potatoes on the prepared baking sheet with the cuts facing upward. Brush them with approximately half of the butter mixture, coating the tops, sides, and any accessible spaces between the slices.

Keep the remaining mixture for brushing partway through roasting. The honey will be added later so it does not spend the entire cooking time exposed to high heat.
5. Begin Roasting
Roast the potatoes for 30 minutes.

Remove the tray carefully and brush with the remaining butter mixture. By this stage, the slices should begin to separate. Gently ease them apart with a fork if needed, taking care to keep the bases intact.

Return the potatoes to the oven for another 20–30 minutes. Check the thickest part with a small knife or skewer. It should slide in easily before you add the cheese.

If the centers remain firm, continue roasting and check every 5–10 minutes.
6. Toast the Pecans
While the potatoes roast, place the chopped pecans in a dry skillet over medium-low heat.

Toast for 3–5 minutes, stirring frequently, until fragrant and slightly darker. Transfer them immediately to a plate so they stop cooking.

Pecans can burn quickly, so stay close to the pan. Toasting them separately gives you better control and keeps them crunchy when added to the finished dish.
7. Add the Brie and Honey
Once the potatoes are tender, remove the tray from the oven.

Carefully tuck small pieces of Brie between several slices on each potato. Distribute the cheese evenly rather than filling every opening. Place any remaining pieces over the tops.

Drizzle 1 tablespoon of honey over the four potatoes. Return them to the oven for 5–8 minutes, just until the Brie softens and melts into the cuts.

Avoid prolonged baking at this stage, which can cause the cheese to run onto the tray.
8. Finish with Cranberries and Pecans
Remove the potatoes from the oven and scatter the toasted pecans and dried cranberries over them.

Drizzle with the remaining tablespoon of honey and add a few fresh thyme leaves.

Let the potatoes rest for about 5 minutes before transferring them to a serving platter. Use a wide spatula underneath each potato to support the sliced base.

Serve warm while the Brie is creamy and the pecans are crisp.
Helpful Cooking Tips
Keep the slices consistent. Even cuts help the potatoes cook uniformly and create the classic fan-shaped appearance. Precision matters more than speed.

Check tenderness before adding Brie. Cheese melts much faster than sweet potatoes cook. Adding it too early can leave you with overcooked cheese and a firm center.

Use chilled Brie for easier slicing. Soft Brie can stick to the knife. Cut it while cold, then keep it refrigerated until the potatoes are almost ready.

Protect the tops if necessary. If the edges become deeply browned before the centers soften, loosely cover the potatoes with foil and continue roasting.

Add delicate toppings at the end. Cranberries can become hard and pecans can burn during a long roast. Adding them after the cheese melts preserves their texture.

Adjust the sweetness to taste. Sweet potatoes and dried cranberries already contain sweetness. Use only the first tablespoon of honey if you prefer a more savory result.
Recipe Notes
The white rind on Brie is edible and can remain on the cheese. It helps some pieces retain their shape as they soften. Remove it if you prefer a smoother topping.

Cooking time depends mainly on potato thickness and slice spacing. Use the suggested timing as a guide, but let tenderness determine when the potatoes are ready.

For a milder variation, replace Brie with a similar amount of Camembert or small pieces of mozzarella. Goat cheese also works, although it will soften differently and taste tangier.

Walnuts can replace pecans. For a nut-free version, omit the nuts or use toasted pumpkin seeds, checking ingredient labels if allergies are a concern.

Dried cranberries are recommended here. Fresh cranberries are much tarter and need a separate cooking step rather than a direct substitution.
Serving Suggestions
Serve these potatoes alongside roast turkey, chicken, pork, or a lentil main dish. A crisp green salad or simply cooked green beans balances their richness.

For a holiday table with several other sides, cut each cooked potato in half crosswise to provide eight smaller portions. Add the toppings evenly so every serving includes cheese, nuts, and cranberries.
Make-Ahead, Storage & Reheating
For easier preparation, roast the potatoes until tender earlier in the day, cool, and refrigerate promptly. Reheat them loosely covered at 350°F (175°C) until hot throughout, then add the Brie and finish as directed.

Refrigerate leftovers in an airtight container within two hours and use within 3–4 days. Reheat covered until hot, uncovering briefly at the end. Add fresh pecans after reheating for better crunch.

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Nutritional Information
Approximate nutrition per serving, based on four servings:
– Calories: 540
– Protein: 10 grams
– Carbohydrates: 73 grams
– Fat: 25 grams
– Saturated Fat: 11 grams
– Fiber: 8 grams
– Total Sugars: 34 grams
– Sodium: 510 milligrams
These are estimates, not laboratory-tested values. Potato size, cheese brand, sweetened cranberries, and the amount of glaze left on the tray will affect the final numbers.
Nutritional Benefits
Sweet potatoes provide fiber and beta-carotene, which the body can convert into vitamin A. Keeping the skin on contributes additional texture and fiber.

Pecans add mostly unsaturated fats, along with some fiber and minerals. Their richness also means a small quantity provides plenty of flavor and crunch.

Brie contributes protein and calcium, while honey and dried cranberries add sweetness. This is a rich side dish, so serving it with vegetables and a protein source helps create a varied meal.
Questions & Answers
Can I peel the sweet potatoes?
Yes, but the skins help support the thin slices. Handle peeled potatoes carefully when brushing and transferring them.

Why are my potatoes still hard?
They may be unusually thick, or the cuts may be too widely spaced. Continue roasting until a knife enters the center easily.

Can I use maple syrup instead of honey?
Yes. Replace the honey with the same amount of maple syrup for a slightly different flavor.

What if I accidentally cut through a potato?
Place the pieces snugly together in a small baking dish and roast as directed. The presentation will differ, but the flavor will remain delicious.

Can I double the recipe?
Yes. Use two baking sheets with enough space between the potatoes. Rotate their positions during cooking and check each potato individually for tenderness. https://ketosl.com/creamy-apple-grape-pineapple-coleslaw/