Okay, let’s dive into creating a truly show-stopping side dish that’s bound to become a new favorite! The first time I made these Air Fryer Hasselback Sweet Potatoes with Scallion Pesto, my kitchen was filled with the most incredible aroma – a sweet, earthy scent from the potatoes mingling with the bright, zesty fragrance of fresh pesto. My family, initially skeptical about “fancy” sweet potatoes, were absolutely won over from the first bite. The edges were delightfully crispy, the insides perfectly tender and creamy, and that vibrant green scallion pesto? It was a flavor explosion! It cut through the sweetness of the potato beautifully, adding a fresh, savory, and slightly tangy counterpoint. Since then, it’s become a requested regular, perfect for weeknight dinners when I want something a bit special without a ton of fuss, and impressive enough for gatherings. The air fryer truly works its magic here, achieving that coveted crispiness without needing tons of oil or a long oven bake time. Trust me, this recipe is a game-changer for sweet potato lovers and skeptics alike!

Ingredients: Air Fryer Hasselback Sweet Potatoes with Scallion Pesto

This recipe balances the natural sweetness of the potatoes with a vibrant, herbaceous pesto. Here’s what you’ll need:

For the Hasselback Sweet Potatoes:

Sweet Potatoes: 2 large (or 4 small/medium), about 10-12 oz each, scrubbed clean
Olive Oil: 2-3 tablespoons, plus extra for brushing if needed
Smoked Paprika: 1 teaspoon
Garlic Powder: ½ teaspoon
Sea Salt: ½ teaspoon, or to taste
Freshly Ground Black Pepper: ¼ teaspoon, or to taste

For the Scallion Pesto:

Scallions (Green Onions): 1 large bunch (about 6-8 scallions), roughly chopped (both white and green parts)
Fresh Parsley: ½ cup packed, flat-leaf or curly
Pine Nuts or Walnuts: ¼ cup (toasted, if desired, for deeper flavor)
Garlic: 1-2 cloves, peeled and roughly chopped
Parmesan Cheese: ¼ cup, freshly grated (or nutritional yeast for a vegan option)
Lemon Juice: 1-2 tablespoons, freshly squeezed
Extra Virgin Olive Oil: ¼ cup to ⅓ cup (adjust for desired consistency)
Sea Salt: ¼ teaspoon, or to taste
Freshly Ground Black Pepper: Pinch, or to taste
Red Pepper Flakes (Optional): Pinch, for a little heat

Instructions: Crafting Your Crispy, Flavorful Masterpiece

Follow these steps for perfectly cooked Hasselback sweet potatoes and a vibrant pesto.

Part 1: Preparing the Hasselback Sweet Potatoes

Prep the Potatoes: Wash and scrub the sweet potatoes thoroughly. Pat them completely dry with a paper towel. Dry skin helps achieve a crispier exterior.
Hasselback Cut: This is the signature of the dish. To make it easier and prevent cutting all the way through, place a sweet potato between two chopsticks or wooden spoon handles laid flat on your cutting board. Using a sharp knife, make thin slices (about ⅛ to ¼ inch apart) across the width of the potato, stopping when your knife hits the chopsticks. The chopsticks will act as a guide, ensuring the base remains intact. Repeat with the remaining potatoes.
Season the Potatoes: In a small bowl, whisk together the 2-3 tablespoons of olive oil, smoked paprika, garlic powder, sea salt, and black pepper.
Oil and Season: Gently fan out the slices of each sweet potato. You can use your fingers or the tip of a knife. Brush the seasoned oil mixture generously over the tops and between the slices as much as possible. Don’t worry if you can’t get it perfectly between every slice initially; some will seep in as it cooks.
Preheat Air Fryer: Preheat your air fryer to 380°F (195°C) for about 3-5 minutes. Preheating ensures the potatoes start cooking immediately and helps with crisping.

Part 2: Air Frying the Sweet Potatoes

Arrange in Basket: Carefully place the seasoned sweet potatoes in the air fryer basket in a single layer. Ensure there’s some space around each potato for air to circulate – this is key to even cooking and crisping. If your air fryer is small, you may need to cook them in batches.
First Cook: Air fry at 380°F (195°C) for 15 minutes.
Brush and Flip (Optional but Recommended): After 15 minutes, carefully open the air fryer. The slices should have started to fan out more. If you have any remaining seasoned oil, brush it over the potatoes again, trying to get more between the fanned-out slices. You can gently flip the potatoes if desired, though it’s not strictly necessary if your air fryer circulates air well.
Second Cook: Continue to air fry for another 10-20 minutes, or until the potatoes are tender all the way through (a skewer or knife should insert easily into the thickest part) and the edges are nicely crisped and slightly browned. Cooking time will vary depending on the size and thickness of your sweet potatoes and your specific air fryer model. Start checking for doneness after a total of 25 minutes.
Crisp Up (Optional): If you want extra crispy edges, you can increase the temperature to 400°F (200°C) for the last 2-3 minutes, keeping a close eye to prevent burning.

Part 3: Making the Scallion Pesto (While Potatoes Cook)

Combine Ingredients: In the bowl of a food processor, combine the chopped scallions, parsley, pine nuts (or walnuts), garlic, grated Parmesan cheese (or nutritional yeast), and 1 tablespoon of lemon juice.
Pulse: Pulse several times until the ingredients are roughly chopped and combined.
Stream in Olive Oil: With the food processor running on low, slowly stream in ¼ cup of extra virgin olive oil until the pesto comes together and reaches your desired consistency. Add more olive oil, a tablespoon at a time, if you prefer a looser pesto.
Season and Adjust: Scrape down the sides of the bowl. Add the sea salt, black pepper, and optional red pepper flakes. Taste the pesto. Add more lemon juice for brightness, salt for flavor, or olive oil for consistency, if needed.

Part 4: Assembling the Dish

Serve: Once the sweet potatoes are cooked, carefully remove them from the air fryer basket.
Drizzle with Pesto: Place the Hasselback sweet potatoes on a serving platter or individual plates. Generously drizzle or dollop the fresh scallion pesto over the top, allowing it to seep into the crevices.
Garnish (Optional): For an extra touch of freshness and color, you can garnish with a few finely chopped fresh scallions or a sprinkle of red pepper flakes. Serve immediately while warm.

Nutrition Facts

Servings: 2-4 (depending on if it’s a main or side, and potato size)
Calories per serving (approximate): 350-450 calories.

Disclaimer: This is an estimate. Actual nutritional values will vary based on the specific ingredients used, their quantities, the size of the sweet potatoes, and the amount of oil absorbed.

Preparation Time

Prep Time: 20 minutes (includes cutting potatoes and making pesto)
Cook Time: 25-35 minutes (air frying time)
Total Time: Approximately 45-55 minutes

How to Serve Your Air Fryer Hasselback Sweet Potatoes

These versatile sweet potatoes can be served in numerous delightful ways:

As a Stunning Side Dish:
- Pair with roasted chicken, grilled steak, or baked salmon for a complete and satisfying meal.
- Serve alongside pork tenderloin or turkey breast for a holiday-worthy accompaniment.
- Offer them as part of a vegetarian spread with a hearty grain salad and roasted vegetables.
As a Light Vegetarian Main Course:
- Serve one large Hasselback sweet potato per person.
- Accompany with a simple green salad dressed with a lemon vinaigrette.
- Add a dollop of Greek yogurt or a sprinkle of feta cheese (if not vegan) for extra protein and creaminess.
As an Impressive Appetizer:
- Use smaller sweet potatoes for individual appetizer portions.
- Arrange them on a platter for guests to help themselves.
Garnish Power-Ups:
- A sprinkle of toasted sesame seeds for added crunch and nutty flavor.
- A crumble of crispy bacon or pancetta for a savory, salty kick.
- A few pomegranate seeds for a burst of sweetness and jewel-toned color, especially around the holidays.
Temperature:
- These are best served warm, straight from the air fryer, when the edges are crispiest and the pesto is at its most fragrant.

Additional Tips for Hasselback Perfection

The Chopstick Trick is Key: Don’t skip using chopsticks or wooden spoon handles as guides when slicing. This simple trick is the secret to perfect Hasselback cuts every time, preventing you from accidentally slicing all the way through the potato.
Don’t Overcrowd the Air Fryer: For the crispiest results, ensure the sweet potatoes are in a single layer in the air fryer basket with some space between them. Overcrowding will steam the potatoes rather than air fry them, resulting in a softer texture. Cook in batches if necessary.
Pesto Consistency Control: Adjust the amount of olive oil in the pesto to reach your preferred consistency. For a thicker, more spreadable pesto, use less oil. For a runnier, more drizzly pesto, add a bit more. You can also add a tablespoon or two of water if you want to reduce oil but maintain a looser texture.
Make it Vegan/Dairy-Free: The scallion pesto is easily made vegan by substituting the Parmesan cheese with an equal amount of nutritional yeast. Nutritional yeast provides a cheesy, umami flavor that works wonderfully in pestos.
Storing and Reheating Leftovers: Store leftover Hasselback sweet potatoes and scallion pesto separately in airtight containers in the refrigerator for up to 3-4 days. To reheat, place the sweet potatoes back in the air fryer at 350°F (175°C) for 5-7 minutes, or until warmed through and re-crisped. Add the fresh pesto after reheating. The pesto may darken slightly upon storage but will still taste delicious.

FAQ: Your Air Fryer Hasselback Sweet Potato Questions Answered

Q1: Can I make these Hasselback sweet potatoes in a conventional oven if I don’t have an air fryer?
A1: Absolutely! To bake them in the oven, preheat your oven to 400°F (200°C). Prepare the sweet potatoes as directed and place them on a baking sheet. Bake for 45-60 minutes, or until tender and the edges are crispy. You might want to baste them with the oil mixture once or twice during baking. The cooking time will be longer than in an air fryer.

Q2: Can I prepare any components of this recipe ahead of time?
A2: Yes! The scallion pesto can be made up to 2-3 days in advance. Store it in an airtight container in the refrigerator. You might want to place a thin layer of olive oil or plastic wrap directly on the surface of the pesto to prevent browning. You can also wash and Hasselback cut the sweet potatoes a few hours ahead; store them submerged in water in the refrigerator to prevent browning, then pat them very dry before oiling and seasoning.

Q3: What other nuts can I use in the scallion pesto if I don’t have pine nuts or walnuts?
A3: Pecans, almonds (blanched or slivered), or even sunflower seeds or pepitas (pumpkin seeds) for a nut-free option would work well. Toasting the nuts or seeds beforehand will enhance their flavor, regardless of the type you choose.

Q4: My sweet potato slices aren’t fanning out much. What can I do?
A4: This can happen if the slices are too thick or not cut deep enough (though the chopstick trick should help with depth). As they cook, they will naturally start to separate more. After the initial 15 minutes of air frying, you can gently use a knife or fork to carefully encourage the slices to fan out a bit more before brushing with any remaining oil. Be gentle to avoid breaking the potato.

Q5: Are sweet potatoes a healthy choice?
A5: Yes, sweet potatoes are incredibly nutritious! They are an excellent source of Vitamin A (from beta-carotene), Vitamin C, manganese, potassium, and fiber. They are complex carbohydrates, providing sustained energy. When prepared with moderate amounts of healthy fats like olive oil, as in this recipe, they make a wonderfully healthy and delicious addition to your diet. The scallion pesto also adds healthy fats, vitamins, and antioxidants.