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!
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.
John also has a line of his own spice rubs at “It’s Only Food”.
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!
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.
Technically speaking, these potatoes are yams. In my area of the US, the name sweet potato is used more widely.
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!
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.
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!
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!
Hasselback Sweet Potatoes with Mexican Flavors
- 2 sweet potatoes, medium
- 2 tsp olive oil
- 1/4 tsp chili powder or to taste
- 7 oz Leyden Cheese
- 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.
- 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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