Hasselback Sweet Potatoes With Marshmallows and Maple-Pecan Crumble.


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



Preheat oven to 400°F, and prepare a baking sheet with foil.


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.


Prepare maple-pecan crumble. In a bowl, mix together maple syrup, pecans, brown sugar and shredded coconut. Drizzle sweet potatoes and cook for another 30 minutes or until potatoes are cooked through.


Remove from oven, stuff with mini marshmallows and either torch or broil in your oven until marshmallows are golden and fluffy. Serve hot!