Irresistible Hasselback Sweet Potatoes Recipe with Marshmallows

Imagine the heavenly aroma of roasted sweet potatoes filling your kitchen, paired with the gooey sweetness of melted marshmallows. These Hasselback sweet potatoes are not just a feast for the taste buds—they’re a showstopper on any dinner table. The marshmallow weave adds a playful touch, making this recipe perfect for holidays, family gatherings, or even a cozy weekend treat. Trust me, once you make these, they’ll become an instant favorite in your recipe collection!

I first tried this recipe during Thanksgiving, and it instantly became the star of the meal. The way the sweet potatoes caramelize in the oven, paired with the golden marshmallow topping, creates a flavor and texture combination that’s pure magic. If you’ve been searching for a dish that’s both comforting and visually stunning, this is it. Plus, it’s surprisingly simple to make—you don’t need to be a culinary wizard to nail it.

Why You’ll Love This Recipe

• Beautiful Presentation: The Hasselback slices and marshmallow weave make this dish look like a work of art.
• Easy to Make: Despite its fancy appearance, this recipe requires simple techniques that anyone can master.
• Perfect for Holidays: A must-have for Thanksgiving, Christmas, or any celebration where you want to wow your guests.
• Comfort Food at Its Best: Sweet, buttery, and gooey—this dish checks all the boxes for indulgence.
• Kid-Friendly: The marshmallow topping makes this a hit with picky eaters.

What sets this recipe apart is the combination of textures: the soft, creamy sweet potatoes contrasted with the slightly crisp edges of the Hasselback cuts. And let’s not forget the marshmallows—they add a sweet, caramelized layer that takes this dish to the next level. Whether you’re hosting a festive dinner or treating yourself, these sweet potatoes are guaranteed to impress.

Ingredients You Will Need

This recipe uses simple yet flavorful ingredients to create a dish that’s both comforting and visually striking. Here’s what you’ll need:

• Sweet Potatoes: Medium-sized, washed and dried (look for firm, evenly shaped potatoes).
• Butter: Unsalted, melted (adds richness).
• Brown Sugar: Packed (for a touch of caramel sweetness).
• Cinnamon: Ground (adds warmth and depth).
• Nutmeg: A pinch (optional but enhances flavor).
• Vanilla Extract: Pure vanilla for a hint of complexity.
• Mini Marshmallows: White or colorful—your choice!
• Sea Salt: Just a touch to balance the sweetness.

Optional toppings: You can add a sprinkle of chopped pecans or drizzle some maple syrup for extra flavor and crunch. It’s all about customizing to your taste!

Equipment Needed

Here’s the kitchen gear you’ll need for this recipe:

• Sharp Knife: Essential for creating those Hasselback cuts.
• Cutting Board: A sturdy surface for slicing.
• Baking Dish: Large enough to fit all your sweet potatoes comfortably.
• Pastry Brush: For evenly spreading the melted butter mixture.
• Aluminum Foil: To cover the dish during the first bake.
• Kitchen Spatula: For transferring the baked sweet potatoes without breaking them.

If you don’t have a pastry brush, you can use a spoon or even a clean paper towel to spread the butter mixture. A good sharp knife is key for perfect Hasselback cuts, so make sure yours is up to the task!

Preparation Method

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper for easy cleanup.
2. Place each sweet potato on the cutting board. Using a sharp knife, make thin, even slices across the width of the potato, stopping before you cut all the way through. A pair of chopsticks placed on either side of the potato can act as a guide to prevent slicing too deep.
3. In a small bowl, mix the melted butter, brown sugar, cinnamon, nutmeg, vanilla extract, and a pinch of sea salt until well combined.
4. Brush the butter mixture generously over the sweet potatoes, making sure to coat between the slices as much as possible. Reserve a little of the mixture for later.
5. Cover the baking dish with aluminum foil and bake for 45 minutes.
6. Remove the foil and bake for another 15-20 minutes, or until the sweet potatoes are tender and the edges are slightly crispy.
7. Meanwhile, preheat your oven’s broiler. Arrange the mini marshmallows in a weave pattern over the sweet potatoes (or simply scatter them if you prefer less fuss).
8. Place the dish under the broiler for 1-2 minutes, watching closely to prevent burning. The marshmallows should puff up and turn golden brown.
9. Remove from the oven and let cool for a few minutes before serving.

Pro tip: If your marshmallows start browning too quickly, pull the dish out immediately. You want them golden, not burnt!

Cooking Tips & Techniques

• Perfect Hasselback Cuts: Use chopsticks on either side of the potato to ensure uniform slices without cutting through completely.
• Avoid Dry Sweet Potatoes: Generously coat the potatoes with the butter mixture to keep them moist and flavorful.
• Control Broiling: Keep a close eye on the marshmallows under the broiler—they can go from golden to burnt in seconds.
• Speed Up Prep: Use a microwave to partially cook the sweet potatoes before Hasselback slicing if you’re short on time.

Honestly, I’ve had moments where my marshmallows turned darker than I wanted, but even then, they added a deep caramelized flavor that everyone loved. It’s hard to mess this recipe up!

Variations & Adaptations

• Healthier Option: Skip the marshmallows and drizzle the potatoes with honey or maple syrup instead.
• Nut-Free Version: Omit any nut toppings if you’re serving guests with allergies.
• Spicy Twist: Add a sprinkle of cayenne pepper or chili powder to the butter mixture for a sweet-and-spicy combo.
• Vegan Adaptation: Use vegan butter and dairy-free marshmallows to make this recipe plant-based.
• Seasonal Flair: Add a hint of orange zest to brighten the flavors during spring or summer.

I once tried this recipe with a drizzle of caramel sauce instead of marshmallows, and it was divine! Don’t hesitate to experiment and make it your own.

Serving & Storage Suggestions

Serve these Hasselback sweet potatoes warm, straight out of the oven. They pair wonderfully with roasted turkey, glazed ham, or even a simple green salad for a balanced meal. A glass of cider or sparkling water makes a great beverage accompaniment.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the potatoes in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. Avoid microwaving as it may make the marshmallow topping chewy instead of gooey.

Pro tip: The flavors deepen after a day in the fridge, making the leftovers just as delicious!

Nutritional Information & Benefits

Here’s what you can expect from a serving of these Hasselback sweet potatoes:

• Calories: Approximately 250 per serving
• Rich in Fiber: Sweet potatoes are a great source of dietary fiber, aiding digestion.
• Vitamin Boost: Packed with Vitamin A and Vitamin C for immune support.
• Gluten-Free: Naturally gluten-free, making it suitable for those with gluten sensitivities.
• Allergens: Contains dairy and marshmallows—substitute as needed for dietary restrictions.

Sweet potatoes are a powerhouse food, offering antioxidants and anti-inflammatory properties. They’re not just delicious—they’re good for you, too!

Conclusion

These irresistible Hasselback sweet potatoes with marshmallow weave are more than just a side dish—they’re a centerpiece that steals the show. Whether you’re hosting a holiday feast or simply craving something indulgent, this recipe delivers comfort, flavor, and visual appeal all in one.

Give it a try, and don’t be afraid to customize the toppings to make it uniquely yours. I’d love to hear how it turns out—drop a comment below or share your version of this recipe on social media! Let’s keep the sweet potato love alive.

Happy cooking, and remember: the best recipes are always made with a pinch of love!

FAQs

Can I prepare these sweet potatoes ahead of time?

Yes! You can slice and coat the sweet potatoes with the butter mixture, then refrigerate them overnight. Bake and add the marshmallow topping when you’re ready to serve.

What can I use instead of marshmallows?

You can use a drizzle of honey, maple syrup, or caramel sauce for a similar sweetness.

Do I need to peel the sweet potatoes?

No, the skin adds texture and helps hold the slices together. Just make sure to clean them thoroughly before slicing.

Can I make this recipe vegan?

Absolutely! Simply use vegan butter and dairy-free marshmallows for a plant-based version.

What’s the best way to slice Hasselback sweet potatoes?

Place chopsticks or wooden spoons on either side of the potato to prevent cutting through completely. This trick ensures perfect Hasselback slices every time.

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