Recipe courtesy of Kardea Brown

Hasselback Sweet Potatoes with Roasted Marshmallows

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 4 servings
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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
  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  2. Scrub the sweet potatoes. Slice each one thinly, stopping about three-quarters of the way through. Place on the lined baking sheet.
  3. 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.
  4. 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!