Recipe courtesy of Kardea Brown
Hasselback Sweet Potatoes with Roasted Marshmallows
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 4 servings
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 4 servings
Ingredients
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
Directions
Special equipment:
a wooden stick or long metal skewer- 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.
Cook’s Note
If you are not by a campfire, you can place the marshmallows on the sweet potatoes and broil on high for 2 to 3 minutes!
