Go Back

Hasselback Sweet Potatoes with Bacon and Cheese

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 2


  • 2 big sweet potatoes
  • 2 tbsp lactose free butter or organic grass-fed butter
  • 50 gram Cheddar cheese grated
  • 1 tsp fresh rosemary chopped
  • 16 slices bacon organic, unsalted
  • 2 ml truffle oil
  • Salt and pepper


  • Preheat the oven to 220 °C.
  • Wash sweet potatoes very well then dry with kitchen paper. Do not peel them!
  • For each sweet potato, cut a very thin slice lengthwise from the bottom so they can stand without rolling.
  • Slice into each sweet potato crosswise at 4 mm intervals. Be careful! The slices should stay together at the bottom. I used wooden spoons lengthwise on opposite sides of the potatoes to avoid the cutting.
  • Make the hasselback with bacon. Chop the bacon slices to 5 cm pieces. Push a piece of bacon to each intervals of sweet potato. Spread with 1 tbsp butter. Season with salt and pepper. Do not season it with salt if the bacon is salted.
  • Make the cheesy hasselback. Spread the top of the sweet potato with 1 tbsp butter. Sprinkle with chopped rosemary. Season with salt and pepper. The cheese is added after the prebaking.
  • Place sweet potatoes to baking tray. Cover with foil and bake for 40 minutes.
  • Uncover potatoes. Finish the cheesy hasselback. Use a butter knife to open the layers a bit and sprinkle the grated cheese between them. Drizzle the top of the bacon hasselback with truffle oil.
  • Put sweet potato hasselbacks back to the oven and roast them for about 15 minutes, until they are tender, and the edges are crisp. Enjoy!