Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 4 Servings
I will never get tired of recommending this amazing recipe to my friends and loved ones! It is just too perfect, just to keep to myself! This Hasselback Sweet Potatoes Stuffed with Marshmallows and Maple-Pecan Crumble is surely a must-try! It will only take you 1 hour and 20 minutes to prepare this. The best thing about this is that you can eat it pretty much any time of the day! Don’t waste another minute not knowing how delicious this treat is. Enjoy!
Ingredients:
½ c mini marshmallows
¼ c shredded coconut
½ c maple syrup
4 sweet potatoes, washed
¼ c toasted pecans, finely chopped
1 tsp cinnamon
¼ c light brown sugar
¼ c coconut oil, melted
A pinch of cayenne
Salt and pepper, to taste
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Line foil onto a baking sheet.
Slice through each Hasselback potato and sweet potato about ⅛-inch cuts. These shallow cuts are important later.
Add coconut milk, salt, pepper, cayenne pepper, and cinnamon over the potatoes. Toss until well coated.
Place the potatoes inside the preheated oven and roast for about 30 minutes.
To Make the Maple-Pecan Crumble:
Add brown sugar, maple syrup, shredded coconut, and pecans into a mixing bowl. Stir until well mixed.
Pour the mixture over the potatoes, then bake, put them back inside the oven, and bake for 30 more minutes or until done.
Remove from the oven, then stuff each with mini marshmallows. Broil for a few more minutes or until they turn golden brown.
Remove from the oven.
Serve right away and enjoy!
Note:
You don’t need to worry about leftovers because I promise you that there won’t be any!