Freshman Friday: Sweet Potato Hasselback

Welcome back for another edition of Freshman Friday, a weekly installment using only kitchen appliances that can be used in a dorm and food stuffs that can fit in a mini fridge.

So, I don’t know if you’ve noticed but I love cheese. Like I love the stuff. I do not think there is anything that cannot be made better by cheese. I dare you to find something. Go ahead, I’ll wait. On second thought, no I won’t because we have to get on with it. So, this is another recipe that you’ll need to do in the commual kitchen and I’d advise you to take a book or a movie, or some homework (hahah, just kidding) and wait until this is done. I personally would never take someone elses food, but if I saw this, I would be tempted. 😉


Sweet Potato Hasselback Adapted from A Cozy Kitchen



  • 1 large sweet potato
  • 4-5 tbsp of butter
  • 6 oz of cheese (I used a nice fresh Gouda that I got from the supermarket. It’s a little more expensive, but well worth it.)
  • Basil
  • Pepper


  1. Preheat your oven to 375 degrees.
  2. Wash your poatato and with a larg knife (please be careful!) cut slits into the potato. Take care not to cut through the potato. I was not careful and ended up cutting off both of my ends, but it was okay.
  3. Slice your butter and 4 oz. of your cheese into 1 tbsp chunks.
  4. Place your potato on a large piece of foil.
  5. Now, there are two ways to do this. Option 1: If you can, wiggle your butter and cheese in between some of your slices. Option 2: Just layer your cheese and butter on top of your potato.
  6. Tent your foil over the potato, but do not let it touch the butter and cheese.
  7. Put you potato in a baking dish and into the oven for 70 minutes. Once it’s done, open your foil and top with the remaining 2 oz. of cheese (sliced or shredded) and stick your potato under your broiler for 2 minutes or until golden. Your broiler may be at the very top of you oven or it could be at the very bottom, just look around. Also, when you broil things, they will cook quickly so do not walk away unless you want to risk destroying your entire meal.
  8. Once it’s broiled, remove the potato from the oven, top with basil and pepper and enjoy!

IMG_0285 This is amazing because the skin gets nice and crispy, but the inside of the potato remains smooth and creamy. And then you add the tartness of the cheese balancing againt the sweetness of the potato and I was in heaven! You should do this! If you do, let me know how it turns out.

Final Verdict: Delicious


Let's hear the arguments (or leave a comment)...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s