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

Scale

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