Side
Cheesy Chipotle Hasselback Sweet Potato
![cooktime]()
Cooking time1 hr 10 min![preptime]()
Prep time15 min![servings]()
ServingsPortions 4
- 2 Violife Cheddar Style Slices
- 4 medium sweet potatoes, washed
- 2 tablespoons vegan butter alternative
- 1 can chipotle pepper in adobo sauce
- 1/4 cup chopped cilantro
- 2 tbsp sliced scallions
- 2 slices Vegan bacon, chopped (opt’l)
- Preheat oven to 400°F (205°C)
- Cut sweet potatoes into ¼’’-½’’ slices, leaving the bottom of the potato unsliced.
- Transfer to a baking pan and top each sweet potato with a chunk of the vegan butter alternative.
- Bake for 40-60 minutes, or until the potatoes are soft. Remove from oven, and reduce oven temperature to 350°F (177°C)
- Spoon liquid from the chipotle peppers in adobo sauce on top and insert a small piece of Violife Cheddar style slices into each cut in the sweet potato.
- Return to oven and bake for an additional 10 minutes to melt the Violife slices.
- Garnish finished dish with chopped cilantro and scallions.
- TIP: To make slicing the sweet potato easier, insert a chopstick or bamboo skewer lengthwise into the potato, about ½’’ from the bottom. This will prevent you from cutting all the way through the potato.
