Grocer to Table | Sides & Casseroles

Hasselback Sweet Potatoes with Mexican Flavors

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These Hasselback Sweet Potatoes with Mexican Flavors are an easy and delicious side dish for any meal! Hasselback Sweet Potatoes have cumin and Leyden cheese!

Whole Hasselbeck Style Sweet Potatoes on green platePin
Hasselback Sweet Potatoes with Mexican Flavors!

I’m excited to be doing another YouTube collaboration with Chef John Politte over at “It’s Only Food”! He is a trained chef with an Award Winning YouTube Channel containing hundreds of videos! His channel is very informative and he always adds his own twist to some traditional foods.

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John also has a line of his own spice rubs at “It’s Only Food”.

3 grilled steaks on a metal cookie tray.Pin

For this collaboration, Chef John will be doing the main dish, and I will do the side dish. Chef will do a No-Name Steak with his new spice rub. I will show you how to make a Hasselback Sweet Potatoes with Mexican Flavors!

Hasselbeck Style Sweet Potatoes on blue plate Pin

I chose to use sweet potatoes for this dish because they have so much more nutrition compared to white potatoes. That, and the fact that I absolutely love sweet potatoes.

Hasselbeck Style Sweet Potatoes on blue plate with melty cheesePin

Technically speaking, these potatoes are yams. In my area of the US, the name sweet potato is used more widely.

Close up of melted cheesy Hasselbeck Style Sweet PotatoesPin

Look at that gooey cheese! I drool just thinking about them. I used Leyden Cheese to stuff these potatoes with. It melts perfectly and I am strangely attracted to cumin! If you don’t have any knowledge of Leyden cheese, you need to do some searching for it! Here is a link for Leyden Cheese available at Amazon. It is the most amazing thing I have found in a long time!

half of Hasselbeck Style Sweet Potatoes with sliced steak and scallops on blue plate.Pin

My first experience with Leyden cheese was with these Burritos with Leyden Cheese Sauce. I also did a video showing you how to make to make the cheese sauce for these burritos.

Hasselbeck Style Sweet Potatoes with beef and scallops on green platePin

These potatoes take less than 5 minutes to prepare and take about an hour to bake in the oven. The flavor of the cumin and the little kick from the chili powder is just fantastic!

Hasselbeck Style Sweet Potatoes with puddle of melted cheese and large steak on blue platePin

Head over to my video to see how to make this delicious side dish! Check out Chef John’s No Name Steak with Compound Butter video, too! I hope you enjoy these Hasselback Sweet Potatoes! As always, thanks for stopping by! And Have Fun Cooking!

Hasselbeck Style Sweet PotatoesPin

cheesy hasselback sweet potato on blue platePin

Hasselback Sweet Potatoes with Mexican Flavors

This Hasselback Sweet Potato is super easy and ultra flavorful!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 59 minutes
Total Time: 1 hour 4 minutes
Servings: 4 servings
Calories: 276kcal
Author: Beth Neels



  • Preheat oven to 400° F.
  • Wash and dry sweet potatoes. Slice sweet potatoes, crosswise about 1/2″ thick slices. DO NOT slice the potatoes, through. Only cut about 2/3 of the way through the potato.
  • Place potatoes on a baking tray, and place in oven. Parchment paper under potatoes will aid with cleanup.
  • While potatoes are cooking, mix olive oil and chili powder together in a small bowl.
  • Check potatoes for done-ness after about 40 minutes. If they are starting to soften, remove them from oven. Carefully baste the olive oil and chili powder mixture between each slice in the potato.
  • Resume cooking until potatoes are done to your likeness. About 15 minutes, depending on the size of your sweet potato.
  • Slice cheese into fairly thick slices.
  • When potatoes are done, remove from oven and insert pieces of the cheese in between each slice. Return to oven but only for 2-3 minutes because the cheese will melt quickly.
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Leftovers will last 2-3 days in refrigerator. 
Reheat in microwave in short bursts.
Do not freeze.


Calories: 276kcal | Carbohydrates: 13g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 346mg | Potassium: 267mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9770IU | Vitamin C: 1.6mg | Calcium: 377mg | Iron: 0.7mg
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  1. 5 stars
    I’m not a huge white potato person (I like them but I’ll usually pick something else if there’s an option!) but I love sweet potatoes, especially with a bit of spiciness! I’ll have to add these to my to-make list!

  2. 5 stars
    What a fun idea! I love sweet potatoes, way better than white potatoes! And anything with a Mexican flair.

  3. 5 stars
    Wowee kazoweee! This looks so delicious! Your photos are gorgeous! The cheesy goodness dripping from the potato makes me happy! Oh so happy!

  4. 5 stars
    Cheese and potatoes — and such a pretty presentation! I’m sold! What time is dinner?

  5. 5 stars
    I love sweet potatoes. This cheese looks amazing. I will be making them often 🙂

    1. We don’t eat many potatoes anymore either but we never avoid sweet potatoes! They are so healthy and delicious! Thank you for your comment Jagruti!

  6. 5 stars
    Awesome recipe Beth! I love sweet potatoes (we also call them that) and that oozing cheese oh so tempting, perfectly paired with a good steak 😉

  7. 5 stars
    Hassleback sweet potatoes looks yummy. I used to make it with normal potatoes, will try with sweet potatoes next time.

    1. I had never done them with sweet potatoes either but they were probably even better, believe it or not! Thanks Raksha!

  8. I just love hassleback potatoes – they get nice and crispy. I love that you have added chilli to them too.

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