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Recipe courtesy of Allison Robicelli and Matt Robicelli

S'mores Sweet Potatoes

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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 25 min
  • Yield: 10 to 12 servings
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4 tablespoons unsalted butter, melted, plus an additional 1 tablespoon for greasing pan

3 pounds sweet potatoes, peeled and thinly sliced into 1/8-inch rounds

1 tablespoon Dutch process cocoa powder

1 tablespoon granulated sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon chipotle powder

3/4 teaspoon kosher salt

1 1/2 cups roughly crushed graham cracker crumbs

1 cup half-and-half

4 cups miniature marshmallows


  1. Preheat the oven to 400 degrees F. Lightly grease a 10-inch cast-iron skillet with butter.
  2. Toss the sweet potatoes with the melted butter, cocoa powder, sugar, cinnamon, chipotle powder and salt in a large bowl until well coated. Make a single concentric layer of overlapping sweet potato slices in the bottom of the skillet, then generously sprinkle with 1/2 cup graham cracker crumbs. Repeat 2 more times.
  3. Evenly pour the half-and-half over the sweet potatoes, then cover the pan with aluminum foil; bake for 30 minutes. Remove the foil and cover the sweet potatoes with the miniature marshmallows. Turn the oven to broil and place the pan at least 6 inches away from the flame. Toast until the marshmallows are brown, 3 to 5 minutes. Cool for 10 minutes before serving. 
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