Looking for a special side dish for your Rosh Hashanah menu? You will love these tasty, nutritious, quick and easy hasselback baby sweet potatoes that make such an impressive presentation.


  • 6 baby sweet potatoes or the smallest you can find
  • canola oil
  • salt and pepper
  • cinnamon
  • melted honey

Preheat oven to 425 degrees.

Line a baking sheet with aluminum foil and spray with non-stick vegetable spray.  Slice each potato into 1/8 inch slices—making sure not to slice all the way through—about ¾ of the way down. Place each potato on the prepared baking sheet and brush with canola oil, then sprinkle with salt, pepper and cinnamon.  Make sure to brush the oil between the slices.  Roast for about 40 to 50 minutes until the insides of potatoes are tender and the top is crispy.

Remove from oven and, if desired, brush on some melted honey before serving.