These hasselback sweet potatoes are like mini marshmallow-topped sweet potato casseroles drizzled with sage-infused butter. The hasselback technique, slicing the potato but leaving it whole, makes for a tender potato with a crispy top–the best of both worlds.
Hasselback Sweet Potatoes with Marshmallows
These hasselback sweet potatoes are like mini marshmallow-topped sweet potato casseroles drizzled with sage-infused butter. The hasselback technique, slicing the potato but leaving it whole, makes for a tender potato with a crispy top–the best of both worlds.
Ingredients
- 2 medium sweet potatoes about 12 ounces each, scrubbed
- 1 tablespoon canola oil
- ½ teaspoon salt
- ¾ cup mini marshmallows
- 2 tablespoons butter
- 2 teaspoons finely chopped fresh sage or 3/4 teaspoon dried
Instructions
- Preheat oven to 425 degrees F.
- Make crosswise cuts every 1/8 to 1/4 inch along each sweet potato, slicing almost to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish. Brush all over with oil and sprinkle with salt.
- Bake the potatoes until very tender, about 1 1/4 hours.
- When the potatoes are tender, remove from the oven and carefully stuff a few marshmallows into the cuts. (It helps to squish the marshmallows a bit so they’re small enough to fit into the cuts.) Return to the oven and continue baking until the marshmallows are lightly browned, 3 to 4 minutes.
- Meanwhile, melt butter in a small skillet over medium heat. Add sage and cook, gently swirling, until the butter is browned, about 3 minutes. Drizzle the sage butter over the sweet potatoes. Serve warm.
Notes
To make ahead: Prepare through Step 3 up to 2 hours ahead; finish with Steps 4-5 shortly before serving.
