5 from 24 votes
Hasselback Sweet Potato Casserole
Hasselback Sweet Potato Casserole features thinly sliced sweet potatoes arranged vertically and topped with a cream sauce seasoned with black pepper, brown sugar, and salt. The casserole is covered with a crunchy nut topping mixed with flour, sugar, cinnamon, nutmeg, and butter, and finished with mini marshmallows that toast during baking. This creates a layered dish with creamy sweet potatoes and a sweet, spiced, crunchy marshmallow crust.
Prep Time
45 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 50 mins
Servings:
7
servings
Calories:
473 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 1/2 pounds sweet potato
- 2 cups heavy cream
- 1/8 teaspoon black pepper ground
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons kosher salt divided
Topping:
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons light brown sugar
- 4 tablespoons butter melted, unsalted
- 1/2 cup pecans chopped
- 1/3 cup macadamia nuts chopped
- 1 cup mini marshmallows
Instructions
- Peel, wash, and cut sweet potatoes into 1⁄8-inch-thick slices, using a mandoline or a knife.
- Bring a large pot of water to a boil, add the sweet potato slices, and cook just until slightly softened, 3 to 4 minutes. Drain and spread the potato slices in a single layer on a paper towel-lined baking sheet. Pat dry and let them stand until cool and dry, about 20-30 minutes.
- After that, arrange the slices, vertically, in a lightly greased 13-9inch baking dish.
- In a medium saucepan over medium heat, add cream and bring it to a simmer. Whisk in the black pepper, 2 tablespoons of brown sugar, and salt. Cook, stirring, until thickened slightly, about 10 minutes.
- Pour the cream mixture over the potatoes. Cover with plastic wrap and chill until ready to bake, for up to 1 day, or make the topping and bake immediately.
- Preheat oven to 350°F.
- Stir together the topping ingredients in a medium bowl, except marshmallows, and set aside.
- Bake, the prepared casserole covered with foil, for 45 minutes. Uncover and sprinkle the topping mixture evenly. Return to oven, and bake for 15 more minutes.
- Add mini marshmallows on top, and broil until the topping is golden brown, about 3-5 minutes.
- Let stand for 10 minutes before serving the dish.
Cup of Yum
Nutrition Information
Calories
473kcal
(24%)
Carbohydrates
70g
(23%)
Protein
8g
(16%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.3g
(15%)
Cholesterol
26mg
(9%)
Sodium
709mg
(30%)
Potassium
959mg
(20%)
Fiber
9g
(36%)
Sugar
24g
(48%)
Vitamin A
32511IU
(650%)
Vitamin C
6mg
(7%)
Calcium
186mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 7 servings
Amount Per Serving
Calories 473
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 709mg | 30% |
| Potassium | 959mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 24g | 48% |
| Vitamin A | 32511IU | 650% |
| Vitamin C | 6mg | 7% |
| Calcium | 186mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.