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Marshmallow Hasselback Sweet Potatoes

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Pecan

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

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  • 4 Large sweet potatoes, scrubbed

  • 1/2 Cup (1 stick) unsalted butter, thinly sliced crosswise, plus 1 Tbsp, divided

  • Kosher salt

  • 1/2 Cup brown sugar, plus more to taste

  • 1/4 Teaspoon ground nutmeg

  • 1 Cup mini marshmallows or marshmallow fluff

  • 1

    When ready to cook, set the Traeger temperature to 425 °F and preheat with the lid closed for 15 minutes.

    425 ˚F

  • 2

    Place a sweet potato on a clean, flat surface and set the handles of 2 wooden spoons or 2 chopsticks along either long side of the potato. Thinly slice the sweet potato, leaving 1/4 inch of the bottom intact (the spoon handles will prevent you from slicing all the way through). Repeat with the remaining sweet potatoes. Transfer the potatoes to a baking pan.

    • 4 Large sweet potatoes, scrubbed

  • 3

    Insert a thin slice of butter between each potato slice. Sprinkle the brown sugar, nutmeg, and salt over the tops.

    • 1/2 Cup (1 stick) unsalted butter, thinly sliced crosswise, plus 1 Tbsp, divided

    • To Taste Kosher salt

    • 1/2 Cup brown sugar, plus more to taste

    • 1/4 Teaspoon ground nutmeg

  • 4

    Place the baking pan on the grill grates. Close the lid and bake until the sweet potatoes are tender and the tops look crispy, about 1 hour.

    425 ˚F

  • 5

    In a small saucepan, combine the mini marshmallows with the remaining tablespoon of butter. Cook on the stovetop over medium heat until the marshmallows are melted and creamy.

    • 1 Cup mini marshmallows or marshmallow fluff

  • 6

    Dollop the marshmallow sauce on top of each potato. Sprinkle with more brown sugar.
  • 7

    Return the baking pan to the grill. Close the lid and cook until the marshmallow sauce has melted and the brown sugar has caramelized, 5-10 minutes. Enjoy!

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