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

Move over candied yams! Hasselback is the ONLY way to eat sweet potatoes this holiday season!
Hasselback Sweet Potatoes are a new spin on an old classic. Trade your candied yams for this delicious side!

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!

Hasselback Sweet Potatoes are a new spin on an old classic. Trade your candied yams for this delicious side!

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.

Hasselback Sweet Potatoes are a new spin on an old classic. Trade your candied yams for this delicious side!

Ingredients:

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

Hasselback Sweet Potatoes are a new spin on an old classic. Trade your candied yams for this delicious side!

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.

Hasselback Sweet Potatoes are a new spin on an old classic. Trade your candied yams for this delicious side!

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.

Hasselback Sweet Potatoes are a new spin on an old classic. Trade your candied yams for this delicious side!

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

Hasselback Sweet Potatoes are a new spin on an old classic. Trade your candied yams for this delicious side!

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.

Hasselback Sweet Potatoes are a new spin on an old classic. Trade your candied yams for this delicious side!
Hasselback Sweet Potatoes are a new spin on an old classic. Trade your candied yams for this delicious side!

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!

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

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

BBQ Baked Beans with Thick-Cut Bacon | A Mother Thing
7up salad
Homemade Buttermilk Biscuits Recipe
Macaroni and Cheese with Prosciutto | A Mother Thing
Gingerbread Spiced Walnuts | A Mother Thing

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Katie Reed

Katie Reed

Katie Reed is a 38 year old mom blogger from Salt Lake City, UT. She is married to the man of her dreams and together they have four beautiful boys. Dexter is 9, Daniel is 7, Chester is 5 and Wilder is 2. She writes about living with mental health issues while navigating motherhood. Her blog focuses on tips and tricks for moms, information and parenting news, kid-friendly recipes and crafts. She loves to reflect on the humorous side of parenthood and shares the reality of her life, with a "warts and all" attitude.

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