Hasselback Sweet Potatoes with Mexican Flavors

5 from 8 votes

This Hasselback Sweet Potato is super easy and ultra flavorful!

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 59 minutes

Total Time 1 hour 4 minutes

Servings servings

Calories 276kcal

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.

Leftovers will last 2-3 days in refrigerator.

Reheat in microwave in short bursts.

Do not freeze.