These savory hasselback sweet potatoes with cheese are going to be your favorite side dish to serve for your holiday dinner, or any meal, really! They are thinly sliced, brushed with butter and Italian seasoning while they bake and then topped with a mixture of cheddar and parmesan cheese before serving.
These sweet potatoes look fancy and taste amazing. Preparing these hasselback sweet potatoes seems like a hard task, but it's really quite simple. You will surely impress a crowd with this delicious side dish at your next family meal!
For more side dish recipes, try my: Parmesan Roasted Red Potatoes with Rosemary, Crispy Parmesan Oven Roasted Potato Wedges or Pear, Blue Cheese and Toasted Walnut Salad.
Why You Will Love This Recipe
- It is easy to make. If making hasselback sweet potatoes seems intimidating, I'm here to tell you it really isn't too hard. Using wooden spoons or wooden skewers as a guide, you can easily slice these potatoes without slicing through to the bottom, leaving a super cute, kind of fancy looking, sweet potato to impress your crowd.
- It is adjustable. The best part about this recipe is that it can be scaled up or down easily to accomodate for the number of people you are cooking for!
- The flavors. The sweet potatoes are continuously basted with the butter throughout the cooking process and then topped with a cheese mixture. I decided to add baby gold potatoes to the space between the sweet potatoes to soak up the butter in the bottom of the pan and to catch the extra cheese. This is a great alternative to the classic sweet potato casserole on your holiday table.
Here are notes about some of the ingredients needed to make these hasselback potatoes. For the full ingredient list, see the recipe card below.
- Sweet potatoes: Use medium sized sweet potatoes.
- Baby gold potatoes
- Salted butter
- Italian seasoning: I actually prefer to use a classic Italian bread dipper seasoning I randomly received from a grocery order and it's great. Any Italian flavored seasoning will work!
- Cheddar cheese: I prefer to use a box grater to shred my own cheddar cheese. Shredding the cheese from a block is best because it melts and tastes better.
- Parmesan cheese: Freshly grated parmesan cheese is going to be best.
Step by Step Instructions
Here is how to make this sweet potato recipe. For the full ingredient list and instructions see the recipe card below.
STEP 1: Preheat the oven to 425°F.
STEP 2: Peel the sweet potatoes.
STEP 3: Working with one sweet potato at a time, place your sweet potato on a cutting board and then place two wooden spoons or two chopsticks on either side of your potato. Begin slicing your potato into ⅛-inch thick slices using the wooden spoons or chopsticks as guides so as not to cut all the way through your potato.
STEP 4: Place the sliced sweet potatoes in your baking dish or cast iron skillet. Fill in the spaces between the sweet potatoes with the baby gold potatoes.
STEP 5: In a small bowl, combine the seasoning and the melted butter and stir to combine. Then, using a pastry brush, brush the butter over both the sweet potatoes and the baby gold potatoes. Continue brushing on the rest of the butter mixture.
STEP 6: Bake potatoes in the prepared 425°F oven for 1 hour, basting with the butter from the bottom of the pan, every 10-15 minutes.
STEP 7: While the potatoes cook, combine the cheddar and parmesan in a separate bowl. Remove the potatoes from the oven after 1 hour, baste them one final time, then sprinkle with the cheeses and bake for an additional 5 minutes or until the cheese is melted.
STEP 8: Remove the pan from the oven. If desired, sprinkle with flake salt and rosemary before serving.
- This recipe works just as good without peeling the sweet potatoes, you can do what you prefer!
- If the end of the potatoes accidentally get cut through to the bottom, you can toss those in the pan and cook them with the baby gold potatoes.
- Tilt your pan to get all the butter to one side during the basting process.
No. This recipe is equally delicious with the sweet potato skin left on. You can prepare the recipe the same if you prefer to leave the skin on.
No, you don't. I added the baby golds just to catch the excess cheese and to cook in the melted butter on the bottom of the pan. If this seems like an extreme amount of potatoes, feel free to skip them! Melted, baked on cheese at the bottom of the pan is just as delicious!
Yes! I think that is one of the best things about this recipe. For each sweet potato, follow this formula: 1 tablespoon butter, ¼ teaspoon seasoning, ¼ cup shredded cheddar, and 1 tablespoon parmesan. You can fill in the with as many of the baby gold potatoes as you would like, but I would add an additional 1-2 tablespoons of butter if you are using the baby golds.
Storing and Freezing
Refrigerate cooled, leftover sweet potatoes in an airtight container for up to 5 days.
Freezing is not recommended.
Reheat in the microwave until heated through.
Other Recipes to Try
If you find yourself with leftover cheddar cheese that you need to use up after making this easy recipe, check out one of these recipes:
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Savory Hasselback Sweet Potatoes with Cheese
- 4 medium sweet potatoes, peeled
- 2 cups baby gold potatoes (about 8 ounces)
- 6 tablespoons salted butter, melted
- 1 teaspoon Italian seasoning
- 1 cup cheddar cheese, shredded
- ¼ cup parmesan cheese, grated
- Preheat oven to 425°F.
- Place two wooden spoons or chopsticks on either side of your sweet potato on a cutting board. Slice potato into ⅛-inch thick slices, using the spoons or chopsticks as a guide so you don't cut all the way through the potato.4 medium sweet potatoes, peeled
- Arrange potatoes in an oven proof baking pan or cast iron skillet. Fill in the spaces around the potatoes with the baby gold potatoes.2 cups baby gold potatoes (about 8 ounces)
- Add the seasoning to the melted butter and stir to combine. Using a pastry brush, brush butter on both the sweet potatoes and the baby gold potatoes. Continue brushing on until you have used all of the butter.6 tablespoons salted butter, melted, 1 teaspoon Italian seasoning
- Bake in 425°F oven for 60 minutes. Every 10-15 minutes, baste the potatoes with the melted butter in the bottom of the pan.
- In a small bowl, combine the cheeses. Sprinkle cheese on top of potatoes and continue to bake for an additional 5-10 minutes, or until cheese is fully melted. Remove from oven, sprinkle with flake salt and rosemary, if desired, and let cool slightly before serving.1 cup cheddar cheese, shredded, ¼ cup parmesan cheese, grated
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