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Marshmallow Hasselback Sweet Potatoes

Traeger Kitchen


Marshmallow Hasselback Sweet Potatoes

Prep Time

10 Minutes

Cook Time

1 Hours

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Pellets

Pecan

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

Ingredients

How many people are you serving?

4

    Steps

    • 1

      When ready to cook, set the Traeger to High and preheat, lid closed for 15 minutes.
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      Grill500˚
    • 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.
    • 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.
    • 4

      Add a dollop of marshmallow cream or marshmallow sauce to the top of each potato.
    • 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!
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    Cooking Notes

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