Cinnamon Brown Sugar Hasselback Sweet Potatoes with Oat Streusel Topping are the ultimate Thanksgiving sweet potato recipe. These stunning potatoes will impress with their beauty and flavor.

You guyyyyysss. It’s November and you know what that means. Thanksgiving is right around the corner. These days November also means Movember…but I told my husband to dream on and just make a donation. #sorrynotsorry

Anyways…November. I’m in total denial. It’s not that I dislike Thanksgiving…oh em geee…A holiday dedicated to eating? I’m in love with it! It’s just that Christmas decorations were up in stores a month ago and everything already seems to be going at warp speed. I want to just savor….Anyone with me?

Luckily Thanksgiving falls later this year so we’ll have more time to prep. So that’s a plus.

My sister is hosting her first ever Thanksgiving this year with tons of help from the peanut gallery gang. While we haven’t divided up the duties yet, you better believe I’m making the turkey and some sides.

And these Cinnamon Brown Sugar Hasselback Sweet Potatoes with Oat Streusel Topping are comin’ with me.

I’m going to be honest with you guys…I am SICK of sweet potato casserole in all forms, shapes, and sizes. I just don’t think I can look at it this year, so I set out to make a replacement that will still please everyone and will add some spice to our Thanksgiving table. Still with me? Good.

Hasselback sweet potatoes (or even regular potatoes) are stunning and they’re perfect for wowing guests. While they’re super pretty, they’re actually a little prep heavy so I wouldn’t dream of making them just for myself which is kind of ironic since making them just for our small family would make the task less daunting. Oh well. I make them for company because they’re soooo preeeeetty.

Preheat the oven to 425.

Start by scrubbing your sweet potatoes and then find your sharpest knife.

Using the knife, slice the sweet potatoes very thinly about ½ way through the depth of the sweet potato. Be careful and avoid cutting all the way through. Make these cuts all the way down the sweet potato. Then, I find it is easiest to go back with a paring knife or smaller knife to get the slices down to ¾ of the way through the potato. This method really decreases your chances of cutting through the potato which would seriously ruin everything (not really…but kind of). For 4 potatoes, this took about 5-10 minutes. It went very quickly and allowed the oven to preheat.

Once you’ve sliced up all of the sweet potatoes, add them to a foil lined rimmed baking sheet (trust me on the foil part).

Bake them for 30 minutes uncovered. While the potatoes bake, make the cinnamon brown sugar butter by microwaving 4 tbsp of butter. Once melted completely, add ½ tsp salt, ½ tsp cinnamon, 2 tsp brown sugar. Stir to combine.

Once the potatoes have baked for 30 minutes, remove them from the oven. Spoon ¼ of the butter mixture over each potato, separating the slices so that the butter and seasoning gets down in each slice. Cover the potatoes with foil by pressing down around them. Bake for another 30 minutes.

To make the oat streusel topping, combine 4 tbsp of cubed cold butter, ¼ cup rolled oats, ¼ cup brown sugar, 1/8 cup granulated sugar, 1 tsp cinnamon, and ½ tsp salt in a bowl. Use a pastry cutter or two forks to blend this together.

Once the potatoes have baked for 1 hour total, remove the potatoes from the oven. Using a fork, make sure they’re completely soft. If not, you may need to allow for extra time due to the size of the potato. Once they’re cooked completely, using an oven mitt or a paper towel, push down on the potatoes gently to separate them and fan them out. Spoon the oat mixture into your hand and press it on top of each potato.

Bake for another 10 minutes. Remove the potatoes from the oven and serve.

Switch things up this year. Make some of these babies to impress your guests.