Marshmallow Hasselback Sweet Potatoes

Traeger Kitchen


Marshmallow Hasselback Sweet Potatoes

Prep Time

10 Minutes

Cook Time

1 Hours

Effort

Pellets

Pecan

Forego traditional Thanksgiving yams & dig in to these sticky sweet roasted Hasselback spuds.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 4 Large sweet potatoes

  • 8 Tablespoon butter

  • salt

  • 1/2 Cup brown sugar

  • 1/4 Teaspoon ground nutmeg

  • 1 Cup Marshmallows, miniature

Steps

  • 1

    When ready to cook, set the Traeger to High and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill500 ˚F
  • 2

    Place a sweet potato on a clean, flat surface horizontally between the handles of 2 wooden spoons. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. The spoon handles will prevent slicing the potato all the way through. Repeat with every potato.
    Ingredients
    • 4 Large sweet potatoes

  • 3

    Insert a thin slice of butter between the potato slices. Sprinkle with kosher salt, brown sugar, and nutmeg. Place potatoes on a pan in the grill and bake for one hour. The sweet potatoes should be cooked through and crispy looking on top.
    Ingredients
    • 8 Tablespoon butter

    • As Needed salt

    • 1/2 Cup brown sugar

    • 1/4 Teaspoon ground nutmeg

  • 4

    Add a dollop of marshmallow cream or marshmallow sauce to the top of each potato.
    Ingredients
    • 1 Cup Marshmallows, miniature

  • 5

    To make marshmallow sauce, combine mini marshmallows with 1 Tbsp. butter on stovetop over medium heat until mallows are melted and creamy. Top with additional brown sugar if desired.
  • 6

    Place the pan back into the grill for an additional 5-10 minutes or until the marshmallows have melted and brown sugar on top has caramelized. Remove from the oven and enjoy!
    Grill Icon
    Grill500 ˚F

Cooking Notes

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