This hasselback sweet potato is delicious and impressive, full of flavor and spices! Perfect for the holidays as a side dish and easy to make in advance!
Preheat oven to 375˚F. Peel sweet potatoes, leaving some skin at the bottom of the potato to help with it sticking together. Place each potato between two chopsticks to avoid cutting all the way through and make thin 1/8-inch slices down each potato, spreading out the slices as you go. Try not to cut all the way through the potato, but if you do, it's okay!
Place potatoes on a baking sheet and drizzle with olive oil and season with salt and pepper. Bake for 35 minutes.
Add butter, chili powder, garlic powder, chives, and brown sugar to a small bowl and microwave until butter is melted. Stir together.
Brush butter mixture over potatoes and bake for another 15 minutes. Every 5 minutes remove potatoes and spoon butter mixture back over the potatoes, basting. Try to get it in all the cracks.
After roasting, potatoes should be tender and crispy in spots. Remove and garnish with chives. Serve while warm.