Sometimes, two epically delicious foods are best kept separate. (Exhibit A: guacamole and brownies.) But other times, the two collide to form a new, next-level-amazing food that leaves your taste buds begging for more. Sweet potatoes and s’mores is one of those combos.
Zest My Lemon‘s Marlena Kur has her mother-in-law to thank for sparking the idea for a s’mores-stuffed sweet potato recipe, which she includes in her new book, Stuffed! “I thought about how she used marshmallows in her sweet potato casserole at Thanksgiving and how much my kids enjoyed it,” Kur says. “The sweet and savory combination of the melty marshmallow, crumbly graham crackers, and rich chocolate has summer and fall flavors in one.”
One pro tip from Kur before you start: “Microwave the sweet potato for quicker cooking and use a torch to toast the marshmallow instead of broiler.”
With that in mind,keep reading for the full recipe and to watch a short video to see how easy they are to make.
Prep Time30 minutes
Cook Time1 hour
Preheat the oven to 425°F.
Pierce the sweet potatoes all over with a fork and brush them with the coconut oil. Bake the potatoes for 40 to 50 minutes. Once the potatoes are cooked, let them cool for 15 to 20 minutes. Leave the oven on.
Place the potatoes on a baking sheet and slice in half lengthwise. Mash the insides of each half, carefully keeping it in the skin. Dig a two-inch space in the center for the filling. Sprinkle some cinnamon over the top.
Set the oven to broil. Fill the centers of the four boats with the chocolate and top with the marshmallows. Broil until the chocolate starts to melt and the marshmallows are toasty brown, six to eight minutes. Remove from the oven and top with the crushed graham crackers.
For more healthy desserts, check out these dairy-free golden milk ice-cream sandwiches and these ketogenic-approved brownies.
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