Loaded Hasselback Sweet Potatoes with Queso
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.
Fan-cut sweet potatoes roasted until caramelized and drizzled with warm queso sauce.
Nutrition per serving
Ingredients
potatoes
queso
garnish
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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