Hey, Snickerdoodle!

  • Summer Recipes
  • Recipes
  • Subscribe
  • About
menu icon
go to homepage
  • Summer Recipes
  • Recipes
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Summer Recipes
  • Recipes
  • Subscribe
  • About
×
Home » Recipes » Side Dishes

Savory Hasselback Sweet Potatoes with Cheese

Modified: Dec 9, 2022 · Published: Nov 4, 2021 by Ashlyn Meredith · This post may contain affiliate links · Leave a Comment

Jump to Recipe

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.

Hasselback sweet potatoes in a cast iron skillet.

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.

Jump to:
  • Why You Will Love This Recipe
  • Ingredients Needed
  • Step by Step Instructions
  • Expert Tips
  • FAQ
  • Storing and Freezing
  • Other Recipes to Try
  • Recipe

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.
Hasselback sweet potatoes in a cast iron skillet.

Ingredients Needed

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.
Hasselback sweet potato ingredients.

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.

Hasselback sweet potato preparation.
Hasselback sweet potato preparation.

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.

Hasselback sweet potato preparation.
Hasselback sweet potato preparation.

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.

Hasselback sweet potato preparation.
Hasselback sweet potato preparation.

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.

Hasselback sweet potato preparation.

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.

Hasselback sweet potatoes in a cast iron skillet.

Expert Tips

  • 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.
Hasselback sweet potatoes in a cast iron skillet.

FAQ

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!

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.

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.

Hasselback sweet potatoes in a cast iron skillet.

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:

  • A slice of quiche on a white plate with a fork.
    Roasted Broccoli, Cheddar and Bacon Quiche
  • Crostini with apple slices and melted cheddar cheese.
    Apple Crostini Appetizer
  • Mini bell pepper nachos with chorizo, sour cream and cilantro.
    Mini Bell Pepper Chorizo Nachos
  • A mini cheddar scallion scone.
    Mini Cheddar Scallion Scones

Don't forget to leave a star rating below! This helps both me and other readers! Follow along on Instagram, Pinterest and Facebook and subscribe to my newsletter so you never miss what Hey, Snickerdoodle is up to!

Recipe

Hasselback sweet potatoes in a cast iron skillet.

Savory Hasselback Sweet Potatoes with Cheese

These savory hasselback sweet potatoes are going to be your favorite side dish to serve for your holiday meal, 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.
5 from 3 votes
Print Pin SAVE Saved!
Prep Time 10 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Side Dish
Cuisine American
Servings 4
Calories 482 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Nutrition Information

Calories: 482kcal | Carbohydrates: 48.9g | Protein: 10.8g | Fat: 27.7g | Saturated Fat: 17.3g | Cholesterol: 78mg | Sodium: 330mg | Potassium: 1415mg | Fiber: 7g | Sugar: 1.3g | Calcium: 255mg | Iron: 1mg

Please note that these nutrition facts are approximations and may not be entirely precise.

Keyword cheddar cheese, hasselback, sweet potato
Did you make this recipe?Leave a comment below and tag @heysnickerdoodle on social!

More Side Dishes

  • Corn salad on a white plate topped with fresh dill.
    Charred Corn Salad with Feta and Dill
  • Pasta salad in a white bowl.
    Bacon and Pea Pasta Salad
  • A close up of one smashed potato with cheese, bacon and chives.
    Cheesy Smashed Potatoes with Sour Cream Dipping Sauce
  • A jar of salad dressing with a salad in the background.
    Buttermilk Parmesan Dressing
5 from 3 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




A picture of Ashlyn Meredith in the kitchen.

Hey, there!
I'm Ashlyn and I'm the human behind Hey, Snickerdoodle where you will find approachable, simple recipes that are attainable for any home chef.

About Ashlyn

Spring Recipes


  • A piece of banana cake topped with frosting, a banana slice and caramel sauce dripping down the side.
    Banana Cake with Caramel Cream Cheese Frosting
  • A stack of two cookies with a bite taken out of the top one.
    Orange Sugar Cookies
  • A slice of baked oatmeal in a white bowl and topped with fruit and coconut.
    Coconut Strawberry Baked Oatmeal
  • An overhead shot of a salad in a white bowl.
    Strawberry Salad with Warm Goat Cheese Croutons
  • A chocolate chunk cookie with a bite taken out of it.
    Browned Butter Bourbon Pecan Chocolate Chunk Cookies
  • A stack of smashed carrots.
    Crispy Smashed Carrots
  • Hasselback potato with cheese, bacon and sour cream on a white plate.
    Cheesy Hasselback Potatoes with Bacon
  • Walnut spice cookies drizzeld with a maple glaze and walnuts.
    Maple Walnut Spice Cookies

New Recipes


  • A pulled pork sandwich on a bun.
    Dr. Pepper Pulled Pork
  • Tortillas filled with shredded chicken, pico de gallo and queso fresco.
    Sheet Pan Chicken Tacos
  • A frosted blondie with sprinkles and bite taken out of it.
    Brown Butter Blondies with Cream Cheese Frosting
  • A heart shaped cookie with shite icing and sprinkles.
    Valentine’s Day Shortbread Cookies with Icing

Most Popular Recipes


  • A bowl of pretzel dip with a pretzel getting dipped in.
    Pretzel Dip
  • Hot honey spicy mango margartita in a glass with a mango and lime garnish.
    Hot Honey Spicy Mango Margarita
  • A stack of smashed carrots.
    Crispy Smashed Carrots
  • Easy Turkey Basil Pesto Panini

Privacy Policy

Footer

About Me

Privacy Policy

Accessibility Policy

Subscribe

↑ back to top

Copyright © 2025 Hey, Snickerdoodle!, LLC - As an Amazon Associate I earn from qualifying purchases.

Hasselback sweet potatoes in a cast iron skillet.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.