Kirbie's Cravings

Marshmallow Stuffed Hasselback Sweet Potatoes

Marshmallow Stuffed Hasselback Sweet Potatoes
Individual marshmallow stuffed hasselback sweet potatoes are a fun spin on a classic sweet potato casserole for a Thanksgiving side dish.

Thanksgiving is just a few days away and I have a few more recipes to share before it gets here.
photo of a fork digging into a Marshmallow Stuffed Hasselback Sweet Potato
As you call, I’ve already shared my hasselback maple pecan sweet potatoes. And while I really love that recipe, I thought it might be fun to play around with another version.
Marshmallow Stuffed Hasselback Sweet Potatoes on a baking sheet
I have to confess, marshmallow sweet potato casserole is not a dish I’ve ever made. But I do really like how these came out. The hasselback sweet potatoes are stuffed with mini marshmallows that melt in the oven for a gooey finish. I didn’t add too much else because I didn’t want these overly sweet.

Marshmallow Stuffed Hasselback Sweet Potatoes

Servings: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Side Dish
Cuisine: American
Individual marshmallow stuffed hasselback sweet potatoes are a fun spin on a classic sweet potato casserole for a Thanksgiving side dish.

Ingredients

  • sweet potatoes thoroughly washed you want to choose ones that are long and straight
  • 1 tbsp olive oil
  • about 60 mini marshmallows

Instructions

  • Preheat oven to 425°F. Line a large baking sheet with foil.
  • To cut sweet potatoes, use a sharp knife and starting from one end of the sweet potato, slice slits about 1/4 inch wide, but make sure you do not cut all the way through. Cut about 3/4 of the way down for each slice. Repeat with all sweet potatoes.
  • Brush tops and sides of sweet potatoes with olive oil. Place onto prepared baking sheet. Bake for about 40 minutes or until sweet potatoes are tender.
  • Remove from oven and reduce temperature to 375°F. Allow sweet potatoes to cool enough to be touched.
  • Stuff each sweet potato with about 15 mini marshmallows (about 10 inside and 5 on top). For the marshmallows being stuffed inside, rip them in half and then push them in between the slits of the sweet potato. You don't need to insert a marshmallow piece in between every slit. I stuffed mine in between every other slit.
  • Place back into the oven and cook for about 10 minutes until the marshmallows stuffed inside are melted and the ones on top are toasted. Serve warm.

Nutrition

Serving: 0.25of recipe, Calories: 175kcal, Carbohydrates: 34.7g, Protein: 2.2g, Fat: 3.6g, Saturated Fat: 0.5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2.5g, Sodium: 79.9mg, Fiber: 3.9g, Sugar: 11.5g, Vitamin A: 3050IU, Vitamin C: 4.1mg, Calcium: 40mg, Iron: 0.9mg, Net Carbs: 31g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

2 comments on “Marshmallow Stuffed Hasselback Sweet Potatoes”

  1. I am making these now!   I accidentally cut one on half….   to excited I guess!  Can’t wait to see how they come out!   Merry christmas guys!  Love love love your blog!

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