Skip the casserole dish and get all of the deliciousness of sweet potato casserole with these Hasselback Sweet Potato Casserole potatoes!
Welp, I’ve gone and done it. The very first Thanksgiving recipe of the season! Let’s get this party started.
I have to admit – I do hate prematurely starting the holidays. Like the fact that Target has Christmas stuff out? I just can’t.
And I know it’s not even Halloween but is it really ever too early to start thinking about what we’re going to eat on Thanksgiving? I think not.
Plus, this recipe can really be made any day of the year.
But first of all, are we all on the same page with hasselback potatoes? Like do we all know what they are. They’re the super fancy looking potatoes that have lots of cuts almost all the way through but not quite. Then they look like an accordion. Impressive but really not hard at all.
Then I slathered a ton (like a TON) of melted butter all over them because it IS Thanksgiving. I baked them up until almost done then I slathered them with brown sugar, stuffed them with marshmallows, and sprinkled them with pecans, and baked them awhile longer. Really quite simple and holy crap SO tasty.
So I basically combined hasselback potatoes with sweet potato casserole and this is what we got. Pure deliciousness.
Okay, so you want to make these for Thanksgiving but aren’t sure how to go about it? I would recommend making half of a large sweet potato for each guest. With all of the other sides, I doubt people could handle an entire sweet potato. So you could cut each sweet potato in half from the beginning and then make the little cuts in them.
Go for it!
I do think this would be a great side dish for a smaller Thanksgiving, so you’re not having to cut 20 potatoes, but if you’re up for the challenge – go for it!
The recipe below doesn’t have a ton of specifics. For example, for the marshmallows, just stuff as many as you think is appropriate into the cuts of the potato. For the pecans, just give each potato a good sprinkle.
However, for the butter – use it all. I lathered mine a few times and then lathered them even more with the butter that ran off into a puddle at the corner of the pan. Save every last bit of those drippings – they are pure gold!
- 4 sweet potatoes
- 1/4 cup butter melted
- 2 tablespoons maple syrup
- kosher salt
- 2-3 tablespoons brown sugar
- mini marshmallows
- chopped pecans
- Preheat oven to 400 degrees F.
- Scrub each sweet potato.
- Slice each one into thin slices, stopping about 3/4 of the way through the potato.
- Place each one onto a foil lined baking sheet.
- Whisk together melted butter and maple syrup.
- Brush butter/maple mixture onto each sweet potato very thoroughly. Try to use all of the butter. Don't be shy.
- Sprinkle with kosher salt.
- Cover with foil and bake in preheated oven for 40 minutes.
- Top with brown sugar and bake another 15 minutes.
- Top with marshmallows and pecans, and place under broiler until marshmallows are golden.
- Serve and enjoy!
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