How to Make the Perfect Loaded Hasselback Sweet Potatoes with Queso
American · Medium · 85 min · 4 servings
Oven-roasted hasselback sweet potatoes layered with smoky spices and finished with a drizzle of creamy queso. A stunning balance of sweet and savory flavors.
Why this recipe works
This Loaded Hasselback Sweet Potatoes with Queso recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 85 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 370 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 8 ounces Velveeta cheese cubed
- 0.5 cup whole milk
- 1 small jalapeno seeded and diced
- 2 tablespoons sour cream for garnish
Step by step instructions
Step 1: Slice and Prep the Sweet Potatoes
Preheat oven to 400 degrees Fahrenheit. Wash and dry each sweet potato. Place each one between two wooden spoons on a cutting board. Cut crosswise slices about 3 millimeters apart, allowing the wooden spoons to stop the knife before cutting all the way through.
Step 2: Season and Roast
Whisk together olive oil, melted butter, chili powder, cumin, salt, and pepper. Brush each sweet potato generously with the spice mixture, pressing it down into the slices. Place on a foil-lined baking sheet and roast for 60 to 65 minutes until tender inside and caramelized at the edges.
Step 3: Baste at the Halfway Point
After 30 minutes pull the tray from the oven. Brush the potatoes again with any remaining spice oil mixture. The slices should have fanned open nicely. Return to the oven for the remaining roasting time.
Step 4: Make the Queso Sauce
Combine Velveeta cubes, whole milk, and diced jalapeno in a small saucepan over low heat. Stir constantly until the cheese is fully melted and the sauce is smooth and pourable. Do not allow it to boil or the texture will become grainy.
Step 5: Plate and Serve
Arrange the roasted hasselback sweet potatoes on a serving board. Drizzle warm queso sauce liberally over each potato letting it seep down between the slices. Add a small dollop of sour cream and serve immediately while everything is hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Velveeta cheese → processed American cheese for a similar smooth melt
- sweet potatoes → large Yukon gold potatoes for a less sweet flavor
- jalapeno → pickled banana peppers for a milder tangy heat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not cut completely through the potato or the fans will fall apart during roasting
- Do not skip basting halfway through or the tops will dry out before the insides are cooked
- Do not boil the queso sauce or it will turn grainy and separate
Nutrition facts
Per serving: 370 calories, 10g protein, 52g carbs, 15g fat, 6g fiber.
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