HASSELBACK SWEET POTATOES WITH ROASTED MARSHMALLOWS

Hasselback Sweet Potatoes with Roasted Marshmallows image

Provided by Kardea Brown

Time 1h

Yield 4 servings

Number Of Ingredients 8

Previous Next

4 medium sweet potatoes
6 tablespoons unsalted butter, melted
2 tablespoons dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Pinch kosher salt, plus more for sprinkling
8 large marshmallows

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Scrub the sweet potatoes. Slice each one thinly, stopping about three-quarters of the way through. Place on the lined baking sheet.
Whisk together the melted butter, brown sugar, cinnamon, ginger, nutmeg and salt in a bowl. Pour the mixture over the sweet potatoes very thoroughly. Sprinkle with kosher salt. Cover with foil and bake for 40 minutes.
When ready to serve, put 2 marshmallows on a stick or metal skewer and hold it over an open flame until roasted, slightly charred and golden brown (see Cook's Note). Top a sweet potato with the roasted marshmallows. Repeat with the remaining marshmallows and sweet potatoes.