Hasselback Sweet Potatoes

I’m pretty sure that every family includes some form of candied yams into their holiday spread, and opinions are divided on whether they’re actually good or not. Most kiddos love the idea of eating marshmallows for dinner, but as we get older, the texture and overly sweet taste can become a little overwhelming.

This recipe is a beautiful alternative for those who want something a little different that will still appeal to all demographics. Believe it or not, these still maintain a glorious sweetness without being overwhelming. And they are so pretty to look at!

The best part of all, of course, is that they are simple to prepare, and the recipe can easily be doubled or tripled to feed as many guests as you like.

Ingredients:

4 sweet potatoes
1/4 cup butter, melted
2 tablespoons maple syrup
salt for sprinkling
4 tablespoons brown sugar
mini marshmallows
chopped pecans

Directions:

Preheat oven to 400 degrees F.

Wash each sweet potato well and pat dry with a paper towel.

Slice each one into thin slices, stopping about 3/4 of the way through the potato.

Place each one on a lined baking sheet.

Whisk together the melted butter and maple syrup in a small bowl, and brush the mixture onto each sweet potato very thoroughly, making sure to brush it between the slices. Pour any leftover butter over the tops.

Sprinkle with a few pinches of salt. Cover the baking sheet with foil and bake for 40 minutes.

Top with brown sugar and bake uncovered another 15 minutes.

Top with marshmallows and pecans, and 3-5 more minutes or until marshmallows are golden.

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Hasselback Sweet Potatoes with Cinnamon, Brown Sugar, Marshmallows, and Pecans

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Tired of the traditional candied yams? Try these delicious sweet potatoes instead!

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Ingredients

• 4 sweet potatoes
• 1/4 cup butter, melted
• 2 tablespoons maple syrup
• salt for sprinkling
• 4 tablespoons brown sugar
• mini marshmallows
• chopped pecans

Instructions

1. Preheat oven to 400 degrees F.
2. Wash each sweet potato well and pat dry with a paper towel. Slice each one into thin slices, stopping about 3/4 of the way through the potato.
3. Place each one on a lined baking sheet.
4. Whisk together the melted butter and maple syrup in a small bowl, and brush the mixture onto each sweet potato very thoroughly, making sure to brush it between the slices. Pour any leftover butter over the tops.
5. Sprinkle with a few pinches of salt. Cover the baking sheet with foil and bake for 40 minutes.
6. Top with brown sugar and bake uncovered another 15 minutes.
7. Top with marshmallows and pecans, and 3-5 more minutes or until marshmallows are golden.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 478Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 31mgSodium: 283mgCarbohydrates: 49gFiber: 6gSugar: 28gProtein: 5g

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Want more side dish ideas for your next holiday meal? Check out some of my favorites:

Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.