These Cheesy Hasselback Sweet Potatoes are going to be your favorite side dish to serve for your holiday meal, or any meal, really! 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 with this delicious side dish at your next family meal!
If you are like me, I avoided making hasselback potatoes for a long time because I thought they seemed too difficult. It turns out they aren't at all. Using wooden spoons or chopsticks, you can easily slice these potatoes without slicing through the bottom, leaving a super cute, kind of fancy looking, sweet potato to impress your crowd. 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!
I decided to add baby gold potatoes to the space between the sweet potatoes because after cooking the hasselback sweet potatoes without them, I realized all the cheese that fell off the sweet potatoes was just cooking to the bottom of the pan. I don't know about you, but potentially missing out on some baked cheese seems terrible to me! Adding the baby gold potatoes gives that cheese something yummy to bake on top of, leaving less cheese to bake on the bottom of the pan!
Ingredients Needed for Cheesy Hasselback Sweet Potatoes
- 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
- Parmesan cheese
How to Make Cheesy Hasselback Sweet Potatoes
The first thing you will need to do is preheat the oven to 425°F.
Next, you will prepare your sweet potatoes. Start by peeling the sweet potatoes. This recipe works just as good without peeling the sweet potatoes, you can do what you prefer!
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. 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.
Next, 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.
To prepare the butter, add the seasoning to 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 butter until you have used all of it.
Bake potatoes in 425°F oven for 1 hour, basting with the butter from the bottom of the pan, every 10-15 minutes.
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. Remove the pan from the oven. If desired, sprinkle with flake salt and rosemary before serving. I just so happened to have some rosemary sea salt and it was perfect!
- I like the skin on the sweet potato, do I have to peel them? 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.
- Do I have to add the baby gold potatoes to the baking dish? 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!
- I prefer other seasoning, is that ok? Yes. Season these potatoes with what you like!
- Can I scale this recipe up or down? 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.
Using Leftover Ingredients
If you find yourself with leftover cheddar cheese that you need to use up after making these Cheesy Hasselback Sweet Potatoes, check out these recipes:
Cheesy Hasselback Sweet Potatoes
- 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