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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: EatingWell.com, October 2017


Read the full recipe after the video.

Recipe Summary

25 mins
1 hr 25 mins


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

1/2 sweet potato
163 calories; protein 1.4g; carbohydrates 19.5g; dietary fiber 1.9g; sugars 9.1g; fat 9.4g; saturated fat 3.9g; cholesterol 15.3mg; vitamin a iu 11138.9IU; vitamin c 11.2mg; folate 3.7mcg; calcium 25.8mg; iron 0.4mg; magnesium 16.3mg; potassium 274.3mg; sodium 319.5mg; thiamin 0.1mg; added sugar 5g.