By Traeger Kitchen
Forego traditional Thanksgiving yams and dig in to these sticky, sweet roasted Hasselback spuds.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.4 Large | sweet potatoes, scrubbed |
1/2 Cup | (1 stick) unsalted butter, thinly sliced crosswise, plus 1 Tbsp, divided |
1/2 Cup | brown sugar, plus more to taste |
1/4 Teaspoon | ground nutmeg |
To Taste | kosher salt |
1 Cup | mini marshmallows or marshmallow fluff |
1
When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.
425 ˚F / 218 ˚C
2
Place a sweet potato on a clean, flat surface and set the handles of 2 wooden spoons or 2 chopsticks along either long side of the potato. Thinly slice the sweet potato, leaving 1/4 inch of the bottom intact (the spoon handles will prevent you from slicing all the way through). Repeat with the remaining sweet potatoes. Transfer the potatoes to a baking pan.
3
Insert a thin slice of butter between each potato slice. Sprinkle the brown sugar, nutmeg, and salt over the tops.
4
Place the baking pan on the grill grates. Close the lid and bake until the sweet potatoes are tender and the tops look crispy, about 1 hour.
425 ˚F / 218 ˚C
01:00
5
In a small saucepan, combine the mini marshmallows with the remaining tablespoon of butter. Cook on the stovetop over medium heat until the marshmallows are melted and creamy.
6
Dollop the marshmallow sauce on top of each potato. Sprinkle with more brown sugar.
7
Return the baking pan to the grill. Close the lid and cook until the marshmallow sauce has melted and the brown sugar has caramelized, 5-10 minutes. Enjoy!
425 ˚F / 218 ˚C
00:10
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