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Hasselback Sweet Potatoes with Sriracha Balsamic Drizzle

Image for Hasselback Sweet Potatoes with Sriracha Balsamic Drizzle


Serves 6


Prep Time

20 minutes


Cook Time

1 hour, 15 minutes


Total Time

1 hour, 35 minutes

kikkoman products used:


For Sriracha Balsamic Drizzle
½ cup balsamic vinegar
¼ cup cane sugar
½ teaspoon Kikkoman® Sriracha Hot Chili Sauce

For Potatoes
6 medium sweet potatoes
3 tablespoons olive oil
½ teaspoon sea salt
Cracked black pepper to taste
¼ cup parsley, chopped


  1. Heat balsamic vinegar and cane sugar over medium heat in a saucepan. Bring to a boil and whisk until sugar is dissolved. Add sriracha and lower heat to medium low. Simmer until glaze reduces and thickens, about 15 minutes. Turn off heat and transfer to a small glass jar to cool and thicken further at room temperature.
  2. Preheat oven to 400ºF and line a small baking pan with parchment paper. Stir together olive oil, sea salt and black pepper. Set aside. Thoroughly rinse potatoes and dry. Using a sharp knife, cut each potato in thin slices about ¾ of the way through, paying careful attention not to cut all the way through the bottom. Place potatoes on baking sheet, sliced side up. Brush potatoes with half of the olive oil mixture, fanning slices to get olive oil in between.
  3. Bake potatoes for 30 minutes. Carefully remove pan from oven and brush potatoes with remaining olive oil mixture. Return to oven for 25-30 minutes longer, until potatoes are tender and sliced tops have crisped. Cool potatoes at room temperature for 5 minutes. Drizzle with sriracha balsamic drizzle and sprinkle with chopped parsley.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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