Hasselback Sweet Potatoes with Marshmallows

Hasselback Sweet Potatoes with Marshmallows

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From: EatingWell.com, October 2017

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 4 servings

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Original recipe yields 4 servings
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  • 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 ¾ teaspoon dried

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Make crosswise cuts every ⅛ to ¼ 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.
  3. Bake the potatoes until very tender, about 1¼ hours.
  4. 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.
  5. 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.
  • To make ahead: Prepare through Step 3 up to 2 hours ahead; finish with Steps 4-5 shortly before serving.

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Nutrition information

  • Serving size: ½ sweet potato
  • Per serving: 163 calories; 9 g fat(4 g sat); 2 g fiber; 19 g carbohydrates; 1 g protein; 4 mcg folate; 15 mg cholesterol; 9 g sugars; 5 g added sugars; 11,139 IU vitamin A; 11 mg vitamin C; 26 mg calcium; 0 mg iron; 320 mg sodium; 274 mg potassium
  • Nutrition Bonus: Vitamin A (223% daily value)
  • Carbohydrate Servings:

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