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Marshmallow Hasselback Sweet Potatoes

Marshmallow Hasselback Sweet Potatoes

By Traeger Kitchen

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

Prep Time

10 Min

Cook Time

1 Hr

Pellets

Pecan

Ingredients

This recipe serves:

4

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Units of Measurement:
main
4 Large sweet potatoes, scrubbed
1/2 Cup (1 stick) unsalted butter, thinly sliced crosswise, plus 1 Tbsp, divided
1/2 Cup brown sugar, plus more to taste
1/4 Teaspoon ground nutmeg
To Taste kosher salt
1 Cup mini marshmallows or marshmallow fluff

Steps

  • 1

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

    425 ˚F / 218 ˚C

  • 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.

  • 3

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

  • 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 / 218 ˚C

    01:00

  • 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.

  • 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!

    425 ˚F / 218 ˚C

    00:10

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