Hasselback Sweet Potatoes with Roasted Marshmallows

Name: Hasselback Sweet Potatoes with Roasted Marshmallows
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
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

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Level: Easy

Total: 1 hr
Active: 20 min

Yield: 4 servings

Nutrition Info

Level: Easy

Total: 1 hr
Active: 20 min

Yield: 4 servings
Nutrition Info

Ingredients

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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.