Gooey Hasselback Sweet Potatoes
- 4 sweet potatoes
- 1/3 batch marshmallows fresh, or 4 large store bought marshmallows
- pecan crumble--recipe below
- 1/2 cup flour
- 1/2 cup brown sugar packed
- 1/2 teaspoon cinnamon
- 3 tablespoons butter
- 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. 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.
- 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.
sweet potatoes, batch, crumblerecipe below, flour, brown sugar, cinnamon, butter
Taken from www.yummly.com/recipe/Gooey-Hasselback-Sweet-Potatoes-1446752 (may not work)