Hasselback Sweet Potato Casserole Recipe
If you’re looking for a fun and delicious twist on traditional sweet potato dishes, the Hasselback Sweet Potato Casserole is your ultimate go-to. This dish combines the charm of delicate, thinly sliced sweet potatoes baked perfectly with a dreamy, creamy sauce, crunchy nut toppings, and a delightful golden marshmallow finish. It’s comfort with a little bit of wow factor, perfect for holiday tables or cozy family dinners when you want something both classic and extraordinary.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, creating a beautiful balance of creamy, sweet, nutty, and spicy flavors while giving the casserole a stunning texture and color contrast. These simple pantry essentials come together with ease and harmony.
- 3 1/2 pounds sweet potatoes: Choose firm, evenly sized sweet potatoes for consistent slicing and cooking.
- 2 cups heavy cream: This adds richness and helps create the luscious sauce that brings the dish together.
- 1/8 teaspoon ground black pepper: A subtle spice kick that enhances the sweet flavors without overpowering them.
- 2 tablespoons light brown sugar (divided): Adds gentle caramel undertones to both sauce and topping.
- 1 1/2 teaspoons kosher salt (divided): Balances sweetness and enhances all the natural flavors.
- 1/2 cup all-purpose flour: Helps thicken the topping into a crumbly, satisfying texture.
- 1/2 teaspoon cinnamon: Brings warmth and cozy spice notes that pair beautifully with sweet potatoes.
- 1/4 teaspoon nutmeg: A fragrant hint that elevates the casserole’s flavor complexity.
- 4 tablespoons unsalted butter (melted): Adds moisture and richness to the crunchy topping.
- 1/2 cup chopped pecans: For a buttery crunch that complements the softness of the potatoes.
- 1/3 cup chopped macadamia nuts: Adds an exotic, creamy crunch with a slightly sweet flavor.
- 1 cup mini marshmallows: The finishing touch, melting perfectly to make the casserole irresistibly gooey and golden.
How to Make Hasselback Sweet Potato Casserole
Step 1: Peel and Slice the Sweet Potatoes
Start by peeling your sweet potatoes to reveal their vibrant orange flesh. Then use a mandoline or a sharp knife to slice them into super-thin, 1/8-inch-thick slices. This precision is key for that signature Hasselback effect, allowing the potatoes to cook evenly and soak up all the delicious flavors in the dish.
Step 2: Parboil the Slices
Bring a large pot of salted water to a boil and gently add the sweet potato slices. Boil them just long enough to soften slightly but still hold their shape—around 3 to 4 minutes. Then drain and spread them out on paper towels to dry and cool. This step makes sure they bake to tender perfection without turning mushy.
Step 3: Arrange in the Baking Dish
Lightly grease a 13-by-9-inch baking dish and arrange the partially cooked sweet potato slices vertically, fanning them out in a tight, beautiful layer. This arrangement not only looks stunning but lets each slice soak up the cream sauce and bake evenly.
Step 4: Prepare the Cream Sauce
In a medium saucepan over medium heat, bring the heavy cream to a gentle simmer. Whisk in the black pepper, 2 tablespoons of brown sugar, and a pinch of kosher salt. Let it cook for about 10 minutes until it thickens slightly. This sweet and creamy sauce will coat every slice, making each bite heavenly.
Step 5: Pour Cream Sauce Over Potatoes and Chill
Pour the warm cream sauce evenly over the arranged sweet potato slices. Cover the dish tightly with plastic wrap and let it chill in the fridge for up to a day. Chilling lets the flavors meld beautifully and ensures the potatoes soak up all the delicious creaminess before baking.
Step 6: Preheat the Oven
When you’re ready to bake, set your oven to 350°F. This moderate temperature bakes the casserole gently, allowing the potatoes to soften while the topping crisps up beautifully.
Step 7: Make the Nutty Topping
In a bowl, combine flour, cinnamon, nutmeg, light brown sugar, kosher salt, chopped pecans, macadamia nuts, and melted butter. Mix until crumbly and well incorporated. This crunchy, spiced topping adds incredible texture and flavor when baked over the creamy sweet potatoes.
Step 8: Bake Covered and Add Topping
Cover the casserole with foil and bake it for 45 minutes to cook the potatoes through tender. Then remove the foil, sprinkle the nutty topping evenly over the casserole, and bake uncovered for an additional 15 minutes to achieve a golden, crisp top layer.
Step 9: Add Marshmallows and Broil
Scatter mini marshmallows on top of the nut topping and broil the casserole for 3 to 5 minutes. Keep a close eye here—the marshmallows will toast to a perfect golden brown, adding that iconic warmth and gooey sweetness to finish this dish spectacularly.
Step 10: Let It Rest Before Serving
Allow your Hasselback Sweet Potato Casserole to stand for about 10 minutes after baking. This rest time helps it set up, making it easier to serve and allowing all the flavors to meld into a truly memorable bite.
How to Serve Hasselback Sweet Potato Casserole
Garnishes
Fresh herbs like chopped parsley or a sprinkle of toasted cinnamon powder can add a vibrant touch and enhance the aroma. Some extra toasted nuts on the side invite beautiful texture contrast and make the presentation pop even more.
Side Dishes
This casserole pairs beautifully with roasted meats like turkey or pork, as well as bright, leafy greens such as kale salad or simple steamed green beans. The richness of the Hasselback Sweet Potato Casserole balances beautifully against lighter, fresher sides.
Creative Ways to Present
For a fun twist, try serving this casserole in individual ramekins or small cast-iron skillets for personal portions. You can also add a handful of dried cranberries or swirl in a little maple syrup before baking for an extra flavor pop and festive look.
Make Ahead and Storage
Storing Leftovers
Keep your leftover casserole refrigerated in an airtight container for up to 3 days. The flavors tend to deepen overnight, so leftovers can taste just as good or even better!
Freezing
For longer storage, freeze the fully baked casserole (without marshmallows) in a freezer-safe container. It will keep well for up to 2 months. Add fresh marshmallows only when reheating to keep them perfectly melty and fresh.
Reheating
Reheat leftovers in a 350°F oven covered with foil for about 20 minutes until warmed through. Then add marshmallows on top and broil for a minute or two until golden and bubbly.
FAQs
Can I use regular potatoes instead of sweet potatoes?
While you can use regular potatoes, the unique sweetness and creamy texture of sweet potatoes really make this casserole special. Regular potatoes might change the flavor profile and texture quite a bit.
What if I don’t have macadamia nuts?
Feel free to substitute with more pecans, walnuts, or even almonds. The key is to have a mix of textures and some buttery crunch to complement the softness of the potatoes.
Is it necessary to parboil the sweet potatoes?
Yes, parboiling ensures the thin slices soften just enough to cook evenly in the casserole without drying out or becoming mushy during baking.
Can this dish be made vegan?
You can veganize the casserole by swapping heavy cream for coconut cream, butter for vegan margarine, and using a plant-based marshmallow alternative. The flavor will be deliciously different but still satisfying.
How long can I make the casserole in advance?
The casserole can be assembled and chilled for up to one day before baking. This makes it perfect for prepping ahead for special occasions.
Final Thoughts
The Hasselback Sweet Potato Casserole is a treasure that’s bound to become a fast favorite, blending creamy, sweet, crunchy, and toasty notes in a dish that’s both cozy and show-stopping. I can’t wait for you to try this recipe and watch it become a signature staple at your table too!
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Hasselback Sweet Potato Casserole Recipe
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Hasselback Sweet Potato Casserole is a delicious and elegant side dish perfect for holiday feasts or special gatherings. Featuring thinly sliced sweet potatoes simmered in a lightly sweetened cream sauce, layered vertically in a baking dish, and topped with a crunchy nut mixture and toasted mini marshmallows. The result is a creamy, sweet, and nutty casserole with a golden, caramelized topping that will delight any palate.
Ingredients
Sweet Potatoes
- 3 1/2 pounds sweet potatoes
Sauce
- 2 cups heavy cream
- 1/8 teaspoon ground black pepper
- 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 unsalted butter (melted)
- 1/2 cup chopped pecans
- 1/3 cup chopped macadamia nuts
- 1 cup mini marshmallows
Instructions
- Peel: Peel, wash, and cut sweet potatoes into 1/8-inch-thick slices, using a mandoline or a sharp knife to ensure even thickness.
- Boil: Bring a large pot of water to a boil, add the sweet potato slices, and cook just until slightly softened, about 3 to 4 minutes. Drain and spread the slices in a single layer on a paper towel-lined baking sheet. Pat dry and let them stand until cool and dry, approximately 20-30 minutes.
- Prep the pan: Lightly grease a 13×9 inch baking dish and arrange the sweet potato slices vertically in the dish, standing them up closely together.
- Make the sauce: In a medium saucepan over medium heat, add the heavy cream and bring it to a simmer. Whisk in the ground black pepper, 2 tablespoons of brown sugar, and 1 teaspoon of kosher salt. Cook while stirring until the sauce thickens slightly, about 10 minutes.
- Add the sauce: Pour the warm cream mixture evenly over the arranged sweet potatoes. Cover the casserole with plastic wrap and chill until ready to bake, for up to one day, or proceed immediately to make the topping and bake.
- Preheat: Preheat your oven to 350°F (175°C).
- Make the topping: In a medium bowl, stir together the all-purpose flour, cinnamon, nutmeg, 2 tablespoons light brown sugar, melted butter, chopped pecans, and chopped macadamia nuts. Set this mixture aside (excluding the marshmallows).
- Bake: Cover the casserole with foil and bake at 350°F for 45 minutes. Remove the foil, evenly sprinkle the nut topping over the casserole, and bake uncovered for an additional 15 minutes.
- Broil: Evenly add mini marshmallows on top of the nut topping and broil the casserole until the marshmallows are golden brown and toasted, about 3 to 5 minutes. Watch carefully to avoid burning.
- Serve: Allow the casserole to stand for 10 minutes before serving, to let the flavors meld and the dish set slightly.
Notes
- For best results, use sweet potatoes of similar size to ensure even cooking.
- Soaking the sliced potatoes on paper towels after boiling helps to reduce excess moisture for a better texture.
- You can prepare the casserole up to a day ahead and keep it refrigerated before baking.
- Adjust the amount of brown sugar in the sauce and topping to suit your preferred sweetness level.
- When broiling the marshmallows, stay close as they can burn quickly.
- Substitute macadamia nuts with walnuts or almonds if preferred.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Boiling, Baking, Broiling
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Hasselback sweet potato casserole, sweet potato side dish, holiday sweet potatoes, baked sweet potatoes, nut topping casserole
