Prep Time: 20 mins | Cooking Time: 1-hr | Servings: 4

This is the best potato dessert I’ve ever tried! Roasted Hasselback sweet potatoes with maple-pecan crumble glaze and stuffed with marshmallows. This is insanely good no one can ever say no to this candied sweet potato!

My kids are obsessed with this Hasselback Sweet Potatoes Stuffed With Marshmallows and Maple-Pecan Crumble. This is their newest favorite. It is super delicious and incredibly easy to whip up. It’s a fun, unconventional dessert that is very hard to miss!

If you are searching for a new, fun recipe to try, then this Hasselback Sweet Potatoes recipe is an excellent option. This is not your ordinary potato recipe. This candied sweet potato is pretty awesome and will no doubt impress everyone!


1/4 c. coconut oil, melted

4 sweet potatoes, washed

1 tsp cinnamon

Pinch of cayenne

1/2 c. mini marshmallows

1/2 c. maple syrup

1/4 c. light brown sugar

1/4 c. shredded coconut

1/4 c. toasted pecans, finely chopped

Salt and pepper, to taste

How to make Hasselback Sweet Potatoes Stuffed With Marshmallows and Maple-Pecan Crumble

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using foil, line a baking sheet.

Step 2: Create about 1/8-inch thickness along the sweet potato and drizzle with coconut oil. Sprinkle the sweet potatoes with cinnamon, cayenne, salt, and pepper. Place in the preheated oven and roast the sweet potatoes for about 30 minutes.

Step 3: To make the maple-pecan crumble, whisk the maple syrup, pecans, brown sugar, and shredded coconut in a bowl until combined. Then, drizzle this over the sweet potatoes. Return to the oven and bake for additional 30 minutes or until the potatoes are completely cooked.

Step 4: When done, take the sweet potatoes out of the oven and stuff them with mini marshmallows. You can broil or torch the marshmallows until golden and fluffy.

Step 5: Serve right away. Enjoy!