Hasselback Sweet Potatoes Stuffed With Marshmallows and Maple-Pecan Crumble

You've never had candied sweet potato like this before.


  • 4 sweet potatoes, washed
  • 1/4 cup coconut oil, melted
  • 1 teaspoon cinnamon
  • Pinch of cayenne
  • Salt and pepper, to taste
  • 1/2 cup maple syrup
  • 1/4 cup toasted pecans, finely chopped
  • 1/4 cup light brown sugar
  • 1/4 cup shredded coconut
  • 1/2 cup mini marshmallows


  1. Preheat oven to 400°F, and prepare a baking sheet with foil.
  2. Prepared Hasselback potatoes by making 1/8-inch-thick slices along the sweet potato. Drizzle with coconut oil, and season with cinnamon, cayenne, salt and pepper. Roast for 30 minutes.

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