Our Brie Hasselback Sweet Potatoes are the perfect, easy twist on classic sweet potato casserole. Crispy edges with a soft, sweet perfectly cheesy interior and of course, plenty of melty butter and brown sugar. Super easy, so delicious.
Brie Hasselback Sweet Potatoes
Butter + brown sugar + brie + sweet potatoes.
Could you ask for anything more??
I know sweet potato casserole is classically Thanksgiving but it’s not something we had on our menu growing up. Slightly surprising since almost all of the other classics make it to the table year after year.
We’ve since introduced it in recent years because I had a major case of FOMO after seeing countless mashed sweet potatoes piled high with melted marshmallows, brown sugar and a ridiculous amount of butter splattered across the Internet. After our inaugural casserole and a rather lackluster response from the family, it’s still not something that makes an appearance every year with other non-negotiable dishes like my Grandma’s dressing, the creamiest dreamiest mashed potatoes, green been casserole and the rolls I inevitably screw up and obsess over.
I’d guess we end up making an actual casserole every two to three years, so in the interim years we typically find other creative methods to bring sweet potatoes to the table. We’ve had a chipotle sweet potato gratin, mini sweet potato gratins and this year, and these Brie Hasselback Potatoes — possibly my favorite sweet potato rendition yet.
Not only am I kind of obsessed with these because well, have you seen them? But because they’re SO easy to make. Four ingredients and basically no preparation whatsoever. Just slice the potatoes, brush them with melted butter and pop them into the oven to cook and crisp up.
Once the potatoes are almost fully cooked, they’re brushed with more butter, sprinkled with brown sugar, stuffed with brie, sprinkled with more brown sugar and popped back into the oven until the brie is gooey, melted and oozing down the sides of the potatoes.
See YA sweet potato casserole!
Ingredients in Brie Hasselback Sweet Potatoes
Sweet potatoes. I guess this one is a given. Look for medium-sized sweet potatoes similar in shape and size. Bonus points if they don’t have a lot of point edges and strange shapes.
Butter. I used unsalted butter but I think salted butter would give off another
Brown sugar. The addition of brown sugar is a must when it comes to brie + sweet potato + butter
Brie. I found this log of brie at the grocery store the other day and knew it would be perfect for our hasselback sweet potatoes. If you can’t find the log, you can simply cut a wedge or wheel into thin slices.
Let’s Make Brie Hasselback Sweet Potatoes
Slice the potatoes. If you can trust yourself to slice down the sweet potato, skip this step. If you’re like me and you think you can do it but you actually can’t, place two chops sticks lengthwise against each side of the sweet potato. Use a very sharp knife to slice the potato into 1/8-inch thick slices, making sure to not cut all the way to the bottom of the potato. You should have about 1/4-inch of the potato that is not cut on the bottom. Repeat for remaining potatoes.
Melt the butter. Melt a little bit of butter to smother all over those potatoes.
Roast. Pop in the oven and bake until soft.
Melt the butter round deux. Melt some butter and brown sugar together to smother all over the potatoes again. Bake again.
Stuff the potatoes. Stuff that brie in even nook and cranny of those bad boys. Bake until melty and delicious.
Can I make these in advance?
Unfortunately no. However, you can cut them in advance and prep the brie.
Do I have to use brie?
No! Any melty cheese would be lovely. Sharp white cheddar or fontina come to mind
- 6 medium sweet potatoes, scrubbed
- 5 tbsp unsalted butter, divided
- 1/4 cup brown sugar
- 2 6-ounce brie logs
- maldon sea salt for sprinkling
- 1 baking sheet
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- If you can trust yourself to slice down the sweet potato, skip this step. If you're like me and need some guidance, place two chops sticks lengthwise against each side of the sweet potato. Use a very sharp knife to slice the potato into 1/8-inch thick slices, making sure to not cut all the way to the bottom of the potato. You should have about 1/4-inch of the potato that is not cut on the bottom. Repeat for remaining potatoes.
- Melt two tablespoons of butter in a small saucepan.
- Line the potatoes up on prepared baking sheet. Using a pastry brush, brush the outside and inside of each potato with the two tablespoons of butter. Bake for 30 minutes.
- While the potatoes cook, add remaining butter and brown sugar to the same saucepan. Turn the heat on medium. When the butter melts, whisk the mixture. Continue to cook and whisk until brown sugar has melted. Keep warm on a low heat.
- After 35 minutes remove the potatoes from the oven. Brush with the butter and brown sugar mixture, making sure to get the mixture down into the crevices of each sweet potato. Return to the oven for another 15-20 minutes or until the potatoes are fork tender.
- Slice the brie into 1/8-inch slices, you should get about 50 slices.
- When the potatoes are fork-tender. carefully stuff the brie slices into every other cut in the potato. Transfer the potatoes back to the oven until the brie is melted, about 3-4 minutes.
- Remove the potatoes from the oven and spoon any brown sugar butter mixture that's come out of the potatoes over them again. Sprinkle with maldon sea salt. Serve hot.