Air Fryer Hasselback Sweet Potatoes with Maple-Thyme Glaze

Air Fryer Hasselback Sweet Potatoes

I rely on the visual cue more than the clock here. The slices should start to fan open, the tips should brown, and the center should feel tender when pierced. Air fryers vary, and sweet potatoes can cook at very different speeds depending on their size.

What works well in this air fryer version is holding the maple-butter-thyme glaze until the end. The potatoes get time to soften first, then the glaze turns sticky and caramelized instead of scorching. Small sweet potatoes are the easiest fit, and the chopsticks trick makes the cuts much easier to manage.

Ingredients for Air Fryer Hasselback Sweet Potatoes

• 4 small sweet potatoes, scrubbed, about 5 to 7 ounces each (about 1 1/2 pounds/675g total)
• 1 tablespoon olive oil or neutral oil
• 2 tablespoons unsalted butter or plant-based butter, melted
• 2 tablespoons pure maple syrup
• 1/2 teaspoon sweet Hungarian paprika or smoked paprika
• 1 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon fine ground black pepper

Try to choose sweet potatoes that are close in size so they finish at the same time. Smaller potatoes work best here because they turn tender before the edges get too dark.

Spice note: Sweet paprika gives the glaze warm color and a mild earthy note without overpowering the maple. Fine-ground spices from Selefina mix smoothly into a butter glaze like this instead of sitting in streaks.

Optional for serving: a pinch of cayenne or red pepper flakes in the glaze, toasted chopped pecans, extra thyme, flaky salt, or a tahini-lemon drizzle.

How to Slice Hasselback Sweet Potatoes

Set a chopstick or wooden spoon handle on each long side of the sweet potato, then cut crosswise slices straight down until the knife hits the guards. That keeps the base intact so the potato holds together in the air fryer.

Aim for thin, even slices, about 1/8 inch apart. If one section separates more than you meant it to, just press it back into place. As the potato cooks, the slices usually settle and hold together better.

How to Make Hasselback Sweet Potatoes in the Air Fryer

1. Preheat the air fryer: Preheat to 375°F (190°C) for 3 to 5 minutes. If you want to catch glaze drips, use only a small piece of foil or perforated parchment if your model allows it, and do not block the airflow.
2. Mix the glaze: In a small bowl, stir together the melted butter, maple syrup, paprika, thyme, black pepper, and a pinch of the salt. Set aside.
3. Cut the potatoes: Slice each sweet potato Hasselback-style, making crosswise cuts about 1/8 inch apart without cutting all the way through.
4. Oil and season: Rub the potatoes all over with the oil and sprinkle with about 1/2 teaspoon of the salt total. Gently fan the slices open with your fingers so the hot air can move between them.
5. First cook: Arrange the potatoes in a single layer with space between them. Air fry at 375°F (190°C) for 15 to 18 minutes, rotating the basket or turning the potatoes once halfway through. You are looking for slices that begin to splay open and edges that are just starting to color.
6. Glaze once: Brush about half of the glaze over the potatoes, working a little between the slices without flooding the basket. Return to the air fryer and cook for 6 to 8 minutes more at 375°F (190°C).
7. Glaze again and finish: Brush on the remaining glaze, again getting some into the cuts. Continue cooking for 4 to 8 minutes, until the glaze looks bubbly and slightly sticky, the tips are caramelized, and the center is fork-tender. If the tips are browning too fast before the middle is done, loosely tent with foil or lower the heat slightly for the last few minutes.
8. Rest and serve: Let the potatoes rest for about 3 minutes so the glaze thickens a bit. Finish with extra thyme, flaky salt, pecans, or a tahini-lemon drizzle if you like.

Air Fryer Time and Temperature for Hasselback Sweet Potatoes

Cook the potatoes at 375°F (190°C) the whole way through. Total air fryer time is usually about 25 to 34 minutes, depending on the size of the potatoes and how hot your machine runs.

Start checking by look and feel, not just the timer. I usually look for slices that have opened up, browned tips, and a center that gives easily when pierced. If the basket is crowded, cook in batches so the edges roast instead of steam.

Troubleshooting Air Fryer Hasselback Sweet Potatoes

Tips are getting dark before the center is tender

This usually happens with larger sweet potatoes or a hotter-running air fryer. Loosely tent with foil and keep cooking until the middle softens.

Slices are not opening

The cuts may be too shallow, or the potatoes may need more time in the first cook. Once they start to soften, gently fan the slices apart again before glazing.

Edges are soft instead of crisp

The potatoes are usually too crowded, or airflow is blocked underneath. Leave space around each potato and avoid lining the basket too heavily.

Glaze is burning

Brush it on lightly and keep it for the final part of cooking. Maple syrup colors quickly in the air fryer, especially in basket models that brown hard on top.

Variations

Brown Sugar Hasselback Sweet Potatoes

Use 2 to 3 tablespoons packed light brown sugar instead of maple syrup. You can add 1/4 teaspoon cinnamon if you want a warmer flavor. Keep the glaze for the final 8 to 10 minutes, since brown sugar burns faster.

Cheesy Savory Hasselback Sweet Potatoes

Skip the maple syrup and mix the melted butter with paprika, thyme, salt, and a little garlic powder. In the last 3 to 5 minutes, tuck about 1/3 cup finely grated Parmesan between the slices and watch closely so it does not overbrown or smoke.

What to Serve with Air Fryer Hasselback Sweet Potatoes

These work as an easy weeknight side, but they also fit well into a holiday meal. The maple, paprika, and thyme keep the flavor balanced enough to go with roast meats, burgers, or vegetarian mains.

• Drizzle with tahini-lemon sauce and finish with toasted pecans.
• Serve alongside panko chicken strips or a smash burger.
• Pair with buffalo shrimp tacos for a sweet-spicy contrast.
• Add a spoonful of Greek yogurt or sour cream and extra thyme.

For a crispier, more snackable side, try these Crispy Air Fryer Sweet Potato Tots with Panko.

How to Store and Reheat Air Fryer Hasselback Sweet Potatoes

Let the potatoes cool for 20 to 30 minutes, then refrigerate in an airtight container for up to 4 days. I would not freeze them here. The texture tends to turn mealy, and the glaze can weep as it thaws.

To reheat, air fry at 350°F (175°C) for 5 to 8 minutes, until heated through and the tips crisp back up a bit. If you want to speed it up, microwave for 45 to 90 seconds to warm the centers, then air fry for 2 to 3 minutes to bring back some edge crispness.

If you want to get ahead, you can slice the sweet potatoes up to 8 hours in advance and keep them submerged in cold water. Dry them very well before oiling. You can also do the first cook ahead, cool them, and refrigerate for up to 24 hours, then glaze and finish just before serving.

If you want another sweet potato side with a shorter cook time, these Air Fryer Sweet Potato Bites are a good option. For brunch, try Air Fryer Sweet Potato Hash Browns.

Nutrition

Approximate nutrition per serving, based on 4 side-dish servings and excluding optional toppings: 180 calories, 2g protein, 8g fat, 28g carbohydrates.

Approximate nutrition per 100g: 105 calories, 1g protein, 5g fat, 16g carbohydrates.

These values are estimates and will vary with the size of the sweet potatoes and whether you use dairy or plant-based butter.