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Stuffed Hasselback Sweet Potatoes with Pumpkin Marshmallows

By : paleopaparazzi 0 Comments

Stuffed hasselback sweet potatoes with pumkin marshmallows

Whenever I think of Thanksgiving I always picture candied yams or sweet potatoes. It’s a classic side dish right along with the old familiar roasted turkey. I seem to be a bit burnt out on it though. It’s a delicious dish, don’t get me wrong, I just love this updated version of it. Hasselback potatoes are very on trend in the foodie world, so you will definitely be the talk of the party! It’s so 2016 and it has such a beautiful presentation!

Stuffed hasselback sweet potatoes with pumpkin marshmallows 2

I love the fact that the skin is still attached which makes it healthier and gives it great texture. The roasted pecans add a bit of crunch and a nice depth to the flavor. I also like using homemade marshmallows because I can control the ingredients which are much better for you than store bought. I sweeten the marshmallows with honey and maple syrup which are unrefined sweeteners. Using pumpkin pie flavored marshmallows also brings in a fun twist as opposed to regular plain jane marshmallows. This recipe is sure to awaken your taste buds and wow your guests! To all those who celebrate, Happy Thanksgiving my friends!

Stuffed Hasselback Sweet Potatoes with Pumpkin Marshmallows

Stuffed Hasselback Sweet Potatoes with Pumpkin Marshmallows



  1. First make a batch of my Pumpkin Pie Marshmallows set aside so they can firm up.
  2. Preheat oven to 425 degrees and line a baking sheet with foil.
  3. Slice sweet potatoes into 1/8 inch thick slices. I used 2 pencils, one on each side when slicing so as not to cut all the way through. You want teach slice to still be attached like an accordion.
  4. Brush tops, sides and in between slices of sweet potatoes with olive oil. place on lined baking sheet and bake for 40 mins. or until tender.
  5. Remove from the oven and place small pats of ghee in-between each slit.
  6. Let baked potaotes cool so you can touch them. Lower oven temp. to 350 degrees.
  7. Break up 1/4 of the marshmallows into mini bite size pieces. Stuff every other slit on the potato with a mini marshmallow adding a few on top. Sprinkle tops with additional pumpkin pie spice and place back into the oven really quickly to melt the marshmallows, about 1 min.
  8. Sprinkle tops with roasted pecans and serve warm.
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Categories: Desserts, Paleo, Side Dishes