Irresistible Hasselback Sweet Potatoes Recipe with Marshmallows

Posted on October 31, 2025

Hasselback sweet potatoes - featured image

The first time I made Hasselback sweet potatoes, I was blown away by how something so simple could look so fancy. Then, I decided to take it up a notch — weaving marshmallows between those buttery, caramelized slices. Let me tell you, this recipe isn’t just delicious; it’s a showstopper. Whether you’re hosting a holiday gathering or just want to treat yourself to something special, these Hasselback sweet potatoes with marshmallow weave are pure magic.

The combination of tender, sweet potatoes with gooey marshmallows and a hint of cinnamon feels like a warm hug on a chilly day. The best part? They’re surprisingly easy to make. Don’t be intimidated by the Hasselback style—it’s simpler than it looks, and I’ll walk you through every step. Ready to make some magic in the kitchen?

Why You’ll Love This Recipe

Visually Stunning: The intricate Hasselback style paired with the marshmallow weave creates a dish that’s both elegant and cozy.
Perfect for Celebrations: Whether it’s Thanksgiving, Christmas, or a casual dinner party, this recipe will wow your guests.
Comforting and Indulgent: The mix of sweet, buttery potatoes with gooey marshmallows screams comfort food.
Surprisingly Easy: Despite its fancy appearance, this recipe is straightforward and beginner-friendly.
Kid-Friendly: Kids love the sweetness of the marshmallows, and the fun presentation makes them excited to eat their veggies.

What sets this recipe apart is the marshmallow weave—a simple yet genius twist. Instead of just scattering marshmallows on top, weaving them through the potato slices ensures every bite has that perfect marshmallow-y sweetness. Plus, it makes the dish look like a piece of edible art!

What Ingredients You Will Need

This recipe uses simple ingredients to create a delightful balance of flavors and textures. Here’s what you’ll need:

Sweet Potatoes: Medium-sized, evenly shaped sweet potatoes work best for uniform slicing.
Butter: Unsalted butter, melted (adds richness to the dish).
Olive Oil: Helps achieve crispy edges and prevents sticking.
Brown Sugar: Adds a hint of caramelized sweetness.
Cinnamon: A pinch for warmth and depth.
Mini Marshmallows: For weaving between the slices (use vegan marshmallows if needed).
Salt: A pinch to balance the sweetness.
Chopped Pecans: Optional, but adds crunch and nuttiness.

If you’re missing an ingredient, don’t sweat it. You can swap brown sugar for maple syrup, pecans for walnuts, or olive oil for avocado oil. Make it work with what you’ve got!

Equipment Needed

Sharp Knife: Essential for creating those thin, even Hasselback slices.
Cutting Board: A steady surface for slicing.
Pastry Brush: For applying the butter and oil mixture evenly.
Baking Sheet: Large enough to hold all the sweet potatoes.
Aluminum Foil: Optional, for easier cleanup.

If you don’t have a pastry brush, no worries—you can use the back of a spoon to spread the butter and oil. And if slicing feels tricky, try placing wooden spoons on either side of the potato to prevent cutting all the way through.

Preparation Method

Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup.
Prep the sweet potatoes: Wash and dry the sweet potatoes. Place one potato on a cutting board and make thin slices about ⅛-inch apart, stopping just before you cut through to the bottom. Repeat with the remaining potatoes.
Make the butter mixture: In a small bowl, combine melted butter, olive oil, brown sugar, cinnamon, and a pinch of salt. Mix well.
Brush the potatoes: Use a pastry brush to coat the sweet potatoes with the butter mixture, making sure to get between the slices.
Bake the potatoes: Place the potatoes on the baking sheet and cover loosely with foil. Bake for 40 minutes.
Add the marshmallows: Remove the potatoes from the oven and carefully weave mini marshmallows between the slices. Sprinkle chopped pecans on top if using.
Finish baking: Return the potatoes to the oven, uncovered, and bake for another 10-15 minutes, or until the marshmallows are golden and gooey.
Serve: Let the potatoes cool for 5 minutes before serving. Enjoy the blend of caramelized sweetness and gooey marshmallow goodness!

If your marshmallows brown too quickly, tent a piece of foil over the potatoes during the final baking stage. And don’t worry about perfection—those uneven slices just add to the charm!

Cooking Tips & Techniques

Use evenly sized potatoes: This ensures they cook uniformly.
Keep slices uniform: Thin, even slices help the potatoes cook through and create space for the marshmallows.
Don’t skip the butter mixture: It’s the secret to those crispy edges and caramelized flavor.
Refrigerate marshmallows first: Slightly chilled marshmallows are easier to weave between the slices.
Layer flavors: Add a sprinkle of nutmeg or a drizzle of maple syrup for an extra flavor boost.

I’ve learned through trial and error that patience is key with Hasselback potatoes. Take your time slicing and weaving—it’s worth it!

Variations & Adaptations

Dietary Swap: Use vegan butter and dairy-free marshmallows for a plant-based version.
Seasonal Twist: Replace marshmallows with fresh cranberries and drizzle with honey for a Thanksgiving-inspired dish.
Spiced Version: Add pumpkin spice to the butter mixture for a fall-themed flavor.
Nut-Free Option: Skip the pecans and sprinkle crushed graham crackers on top instead.
Personal Favorite: I’ve tried this with a sprinkle of flaky sea salt—it balances the sweetness beautifully!

Serving & Storage Suggestions

Serve these Hasselback sweet potatoes warm, fresh out of the oven. They pair beautifully with roasted chicken, turkey, or even a crisp green salad. For drinks, try a spiced apple cider or a glass of Pinot Noir.

To store leftovers, let the potatoes cool completely before placing them in an airtight container. Refrigerate for up to 3 days. When reheating, use the oven at 350°F (175°C) to maintain the texture, or a microwave for convenience.

The flavors deepen overnight, making them even more irresistible the next day!

Nutritional Information & Benefits

Each serving of these Hasselback sweet potatoes provides a good dose of vitamin A, fiber, and potassium, thanks to the sweet potatoes. Marshmallows add a touch of indulgence, while pecans offer healthy fats and antioxidants.

This recipe is naturally gluten-free, making it a great option for those with dietary restrictions. If allergens are a concern, opt for nut-free and vegan substitutions.

Conclusion

If you’re looking for a recipe that’s equal parts delicious and impressive, these Hasselback sweet potatoes with marshmallow weave are it. They’re simple to make, packed with flavor, and guaranteed to be a hit at your table.

The best part? You can customize them to suit your tastes or dietary needs. Whether you’re hosting a holiday gathering or just treating yourself, these sweet potatoes are a must-try.

I’d love to hear how yours turn out! Leave a comment below and let me know if you tried any fun variations. And don’t forget to share this recipe with your friends—it’s too good to keep to yourself!

FAQs

Can I make this recipe ahead of time?

Yes! You can bake the sweet potatoes without the marshmallows, store them in the fridge, and add the marshmallows just before reheating.

What’s the best way to cut Hasselback potatoes?

Place wooden spoons on either side of the potato to act as a guide and prevent cutting all the way through.

Can I use large marshmallows instead of mini ones?

Yes, but cut them into smaller pieces for easier weaving between the slices.

How can I make this dish vegan?

Swap butter for vegan butter and use dairy-free marshmallows. The flavor will still be amazing!

What if my sweet potatoes are unevenly shaped?

Choose the flattest side as the bottom, and slice carefully. The unevenness adds character to the dish!

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