Hasselback Sweet Potatoes

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.

Course Side Dish

Cuisine American

Keyword hasselback potatoes, potatoes

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 306kcal

Author Nicole

Cost $12

Equipment

1 baking sheet

Ingredients

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

Instructions

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.

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