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
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 25 min
- Yield: 10 to 12 servings
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 25 min
- Yield: 10 to 12 servings
Ingredients
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
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.
