Hasselback Sweet Potatoes with Roasted Marshmallows
This recipe transforms sweet potatoes into an elegant side dish. Sweet potatoes are thinly sliced hasselback-style, generously coated in a spiced butter mixture, baked until tender, and then topped with freshly roasted, golden-brown marshmallows for a delightful blend of savory and sweet.
Equipment
- 1 Baking Sheet
- 1 Sharp Chef's Knife
- 1 Mixing Bowl
- 1 Whisk
- 4 Metal Skewers or Wooden Sticks
Ingredients
Main
- 4 medium sweet potatoes
- 6 tablespoons unsalted butter melted
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Pinch kosher salt plus more for sprinkling
- 8 large marshmallows
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Scrub the sweet potatoes. Slice each one thinly, stopping about three-quarters of the way through. Place on the lined baking sheet.
- Whisk together the melted butter, brown sugar, cinnamon, ginger, nutmeg and salt in a bowl. Pour the mixture over the sweet potatoes very thoroughly. Sprinkle with kosher salt. Cover with foil and bake for 40 minutes.
- When ready to serve, put 2 marshmallows on a stick or metal skewer and hold it over an open flame until roasted, slightly charred and golden brown (see Cook's Note). Top a sweet potato with the roasted marshmallows. Repeat with the remaining marshmallows and sweet potatoes.
Notes
For perfectly fanned hasselback slices, place chopsticks or the handles of two wooden spoons parallel on either side of the sweet potato while slicing. This acts as a stopper, preventing your knife from cutting all the way through. Ensure your sweet potatoes are roughly the same size for even cooking. When coating with the butter mixture, take your time to ensure it seeps into every crevice, maximizing flavor and helping the potato cook through. For marshmallow roasting, a kitchen torch offers more control than an open flame for achieving that ideal golden-brown char without excessive burning. If serving for a crowd, roast the marshmallows in batches under a broiler for a minute or two, watching carefully.