These candied hasselback sweet potatoes are the perfect blend of elegance and comfort. The orange zest brightens every bite, while the cinnamon, nutmeg and vanilla bring warm holiday flavors to life. Finished with a toasty layer of marshmallow fluff and a sprinkle of crushed pecans, these sweet potatoes are guaranteed to steal the spotlight at your holiday table. —Alex Bala, Longmont, Colorado
Ingredients
- 5 medium sweet potatoes, peeled
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 large navel orange, zested and juiced
- 1 tablespoon vanilla extract
- 1-1/2 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 to 2 teaspoons kosher salt
- 1/4 cup water
- 1 tablespoon cornstarch
- Optional: 1/2 cup chopped pecans and marshmallow fluff
Shop Recipe
Directions
- Preheat the oven to 425°. Cut thin slices lengthwise from bottoms of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving the bottoms intact. Arrange the sweet potatoes in a greased 13×9-in. baking dish.
- In a small skillet, combine butter and sugars. Cook until bubbly. Add orange juice and zest, vanilla, cinnamon, nutmeg and salt. In a small bowl, whisk together water and cornstarch until smooth; stir into sugar mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to a simmer. Cook until mixture has reduced by 1/3.
- Spoon butter mixture evenly over the sweet potatoes. Bake, covered, until potatoes are just becoming tender, 45-50 minutes. Remove pan from oven and uncover; spoon butter from the bottom of the pan over the potatoes and top with pecans, if desired. Return to oven and bake until potatoes are completely tender, 25-30 minutes longer.
- If desired, top with marshmallow fluff. Switch oven to broil setting. Cook 3-4 in. from broiler until marshmallow is toasted.