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. Source:, October 2017

Carolyn Casner


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 calories; 9.4 g total fat; 3.9 g saturated fat; 15 mg cholesterol; 320 mg sodium. 274 mg potassium; 19.5 g carbohydrates; 1.9 g fiber; 9 g sugar; 1.4 g protein; 11139 IU vitamin a iu; 11 mg vitamin c; 4 mcg folate; 26 mg calcium; 16 mg magnesium; 5 g added sugar;