Gooey Hasselback Sweet Potatoes – a delicious recipe with sweet potatoes, batch, crumble--recipe below, flour, brown sugar, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 400. Wash and slice sweet potatoes into thin rows. Do not cut through the entire potato. To make this easy, I laid a set of chopsticks out and put the potato in the middle. Then I held all three together while I sliced away. The chopsticks prevented me from cutting the potato all the way through.
2
2. I baked the potatoes until soft, about 45-60 minutes in my oven. I laid the marshmallows across the top and returned to oven until melted. I added the premade crumble before I served them.
3
To make the Pecan Crumble: Mix ingredients together and spread in the bottom of a cookie sheet. Bake at 350 degrees for 15 minutes. Check and add time if needed. Once cooled, use a metal or plastic spatula and break apart. I would recommend parchment paper--this helps because you can lift the parchment and break it apart.
313
kcal
Calories
9
g
Fat
56
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 sweet potatoes, 1/3 batch marshmallows fresh, or 4 large store bought marshmallows, pecan crumble--recipe below, 1/2 cup flour, and more.
Yes, Gooey Hasselback Sweet Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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