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Hassleback Sweet Potatoes

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 10/20/2021, viewed by 280 , 0 Comments
yield4 portionstotal time60m

Mix up the classic sweet potato casserole by making it hasselback style. Roasting the potatoes whole with butter and brown sugar creates a delicious caramelized sauce to pour over the potatoes.

What you will need

4 Yams

6 Tbsp Unsalted Butter

1/3 cup Brown Sugar

1/2 tsp ground Cinnamon

1/2 tsp Salt

1/4 cup Pecans

1 cup Mini Marshmallows

(Nutritional facts 424 calories, 20.43 g fat, 62.86 g carbohydrates, 1.81 g protein, 41 mg cholesterol, 313 mg sodium)

How to cook

1

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Gather and portion ingredients.

3

Set oven to 425 °F

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to stand on while you slice.

Cut off a thin sliver of each potato so that you create a flat side for it to stand on while you slice.

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h.

Make thin slices into the potato stopping before you cut all the way through.

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Wrap each sweet potato in foil leaving the top open.

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Melt the butter and sugar together with the cinnamon and salt.

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il so the potatoes are enclosed.

Pour brown sugar butter mixture evenly over the 4 potatoes. Close up the foil so the potatoes are enclosed.

9

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 larger they may take longer than 40 minutes. Just cook until they are soft.

Bake the sweet potatoes at 425°F for about 40 minutes. If your potatoes are larger they may take longer than 40 minutes. Just cook until they are soft.

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oven for 5-7 minutes until they start to smell fragrant.

While you let the potatoes cool for a few minutes, toast the pecans in the oven for 5-7 minutes until they start to smell fragrant.

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n top of the potatoes.

Place mini marshmallows between the slices of potato and leave a few more on top of the potatoes.

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y remaining sauce left in the foil packets and enjoy!

Broil or torch the marshmallows until they are lightly browned. Pour out any remaining sauce left in the foil packets and enjoy!

How to cook

Snack

Dinner

Potato

Oven

Easy Dinner

5 Minutes

Easy

Lunch

Healthy Breakfast

Paleo

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