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