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
Steps:
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.
SWEET POTATO S'MORES
The childhood favorite that everyone loves has been upgraded and is made with Bruce's Yam Cut Sweet Potatoes in Syrup, chocolate bars, and creamy marshmallow cream.
1 (15 oz) can Bruce's Yam Cut Sweet Potatoes in Syrup; drained well and smashed
1 (7 oz) jar marshmallow cream
Steps:
Heat oven to 350 degrees.
Line a baking sheet with parchment paper.
Arrange 6 graham crackers onto prepared baking sheet.
Lay 8 squares of chocolate (each bar has 12 squares) onto each cracker. Spread 2 heaping tablespoons sweet potatoes onto chocolate.
Spread marshmallow cream (about 2 heaping tablespoons) onto the remaining 6 graham crackers (you will not use the entire jar of marshmallow cream).
Place crackers (marshmallow cream side down) onto the sweet potatoes and press down gently.
Bake for 2-3 minutes until the chocolate has just melted.
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