Sweet potatoes in January? Yep! We are starting our year off right, in my opinion.
We eat these all year round plus I needed a reason to make marshmallows. I think everyone needs a reason to make marshmallows. They are beyond amazing. I personally don't like the texture of store bought marshmallows and was leary of making them for the kids.
Little did I know that I would be hiding said "crack" from the kids because if they touched my marshmallows--someone was going down. They are ridiculously easy to make and WAY better than the store bought version.
Now don't go crazy--you can use the store bought marshmallows for this recipe. I still buy them on occasion BUT just in case you want to try and make them yourself--GO HERE! I love this recipe and mine turn out great each time.
Back to the sweet potatoes. I was curious about this thing that people are always posting titled " hasselback" this and "hasselback" that. I dug deeper and found that it has to do with the way you cut your potatoes and there is a recipe that was originated in Sweden. If you would like to see that one--go here! I'm not sure they would approve of using a sweet potato so don't tell them. It's our secret.
It's fancy and different. I wasn't too impressed with it because of the stress I put on myself of cutting the damn thing in half--then what? I like mine just fine baked the old fashion way but for variety I would suggest trying it for company. A gourmet presentation with a simple technique.
I gussied mine up with homemade marshmallows and a pecan crumble. After that I didn't care how they were cut.
Gooey Hasselback Sweet Potatoes
4 sweet potatoes
1/4-1/3 batch fresh marshmallows or 4 large store bought marshmallows
pecan crumble--recipe below
Pecan Crumble (Make ahead--see below)
1/2 c. packed brown sugar
1/2 tsp. cinnamon
3 tbsp. butter
1/2 c. chopped pecans
1. Preheat oven to 400. Wash and slice sweet potatoes into thin rows. Do not cut through the entire potato. To make this easy, I laid a set of chopsticks out and put the potato in the middle. Then I held all three together while I sliced away. The chopsticks prevented me from cutting the potato all the way through.
2. I baked the potatoes until soft, about 45-60 minutes in my oven. I laid the marshmallows across the top and returned to oven until melted. I added the premade crumble before I served them.
To make the Pecan Crumble: Mix ingredients together and spread in the bottom of a cookie sheet. Bake at 350 degrees for 15 minutes. Check and add time if needed. Once cooled, use a metal or plastic spatula and break apart. I would recommend parchment paper--this helps because you can lift the parchment and break it apart.