These hasselback sweet potatoes are like mini marshmallow-topped sweet potato casseroles drizzled with sage-infused butter.
Place the potatoes in an 8-inch-square baking dish.
Brush all over with oil and sprinkle with salt.
Bake the potatoes until very tender, about 1 1/4 hours.
When the potatoes are tender, remove from the oven and carefully stuff a few marshmallows into the cuts.
Return to the oven and continue baking until the marshmallows are lightly browned, 3 to 4 minutes.
Meanwhile, melt butter in a small skillet over medium heat.
Add sage and cook, gently swirling, until the butter is browned, about 3 minutes.
Drizzle the sage butter over the sweet potatoes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
