Hassleback Sweet Potatoes
4 portions
60mMix 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
2
Gather and portion ingredients.
3
Set oven to 425 °F
4
Cut off a thin sliver of each potato so that you create a flat side for it to stand on while you slice.
5
Make thin slices into the potato stopping before you cut all the way through.
6
Wrap each sweet potato in foil leaving the top open.
7
Melt the butter and sugar together with the cinnamon and salt.
8
Pour brown sugar butter mixture evenly over the 4 potatoes. Close up the foil so the potatoes are enclosed.
9
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.
10
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.
11
Place mini marshmallows between the slices of potato and leave a few more on top of the potatoes.
12
Broil or torch the marshmallows until they are lightly browned. Pour out any remaining sauce left in the foil packets and enjoy!
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