Recipe courtesy of Allison Robicelli
and
Matt Robicelli
Recipe courtesy of Allison Robicelli
and
Matt Robicelli
Watch how to make this recipe.
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 258
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 20 mg
- Sodium
- 257 mg
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 258
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 20 mg
- Sodium
- 257 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Lightly grease a 10-inch cast-iron skillet with butter.
- 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.
- 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.
