These hasselback sweet potatoes are like mini marshmallow-topped sweet potato casseroles drizzled with sage-infused butter. The hasselback technique, slicing the potato but leaving it whole, makes for a tender potato with a crispy top--the best of both worlds.

Carolyn Casner
Source:, October 2017


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Make crosswise cuts every 1/8 to 1/4 inch along each sweet potato, slicing almost to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish. Brush all over with oil and sprinkle with salt.

  • Bake the potatoes until very tender, about 1 1/4 hours.

  • When the potatoes are tender, remove from the oven and carefully stuff a few marshmallows into the cuts. (It helps to squish the marshmallows a bit so they're small enough to fit into the cuts.) Return to the oven and continue baking until the marshmallows are lightly browned, 3 to 4 minutes.

  • Meanwhile, melt butter in a small skillet over medium heat. Add sage and cook, gently swirling, until the butter is browned, about 3 minutes. Drizzle the sage butter over the sweet potatoes. Serve warm.


To make ahead: Prepare through Step 3 up to 2 hours ahead; finish with Steps 4-5 shortly before serving.

Nutrition Facts

163.4 calories; protein 1.4g 3% DV; carbohydrates 19.5g 6% DV; exchange other carbs 1.5; dietary fiber 1.9g 8% DV; sugars 9.1g; fat 9.4g 14% DV; saturated fat 3.9g 19% DV; cholesterol 15.3mg 5% DV; vitamin a iu 11138.9IU 223% DV; vitamin c 11.2mg 19% DV; folate 3.7mcg 1% DV; calcium 25.8mg 3% DV; iron 0.4mg 2% DV; magnesium 16.3mg 6% DV; potassium 274.3mg 8% DV; sodium 319.5mg 13% DV; thiamin 0.1mg 6% DV; added sugar 5g.