Irresistible Hasselback Sweet Potatoes Recipe with Marshmallows
Tender sweet potatoes with gooey marshmallows and a hint of cinnamon, baked to perfection in a visually stunning Hasselback style.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Cuisine: American
Ingredients
- Medium-sized sweet potatoes
- Unsalted butter, melted
- Olive oil
- Brown sugar
- Cinnamon
- Mini marshmallows
- Salt
- Chopped pecans (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup.
- 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.
- In a small bowl, combine melted butter, olive oil, brown sugar, cinnamon, and a pinch of salt. Mix well.
- Use a pastry brush to coat the sweet potatoes with the butter mixture, making sure to get between the slices.
- Place the potatoes on the baking sheet and cover loosely with foil. Bake for 40 minutes.
- Remove the potatoes from the oven and carefully weave mini marshmallows between the slices. Sprinkle chopped pecans on top if using.
- Return the potatoes to the oven, uncovered, and bake for another 10-15 minutes, or until the marshmallows are golden and gooey.
- Let the potatoes cool for 5 minutes before serving.
Notes
Use evenly sized potatoes for uniform cooking. Refrigerate marshmallows for easier weaving. Add nutmeg or maple syrup for extra flavor.
Nutrition
- Serving Size: 1 sweet potato
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 4
- Protein: 2
Keywords: Hasselback sweet potatoes, marshmallows, holiday recipe, Thanksgiving side dish, gluten-free, comfort food