Hasselback Sweet Potatoes with Marshmallows
Preheat oven to 425 degrees F.Advertisement
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.