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.
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