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.
Ingredients
- 4 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.
Serving: 0.25of recipe, Calories: 175kcal, Carbohydrates: 34.7g, Protein: 2.2g, Fat: 3.6g, Saturated Fat: 0.5g, Sodium: 79.9mg, Fiber: 3.9g, Sugar: 11.5g, NET CARBS: 31
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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