The classic campfire delicacy meets the most ridiculous Thanksgiving side dish to create this wacky treat: the Sweet Potato S’more.
Just like a traditional s’more, you have the textural elements of crunchy, soft, and ooey-gooey. I also borrowed the toasty marshmallow flavor and the ever-so-important graham base from the beloved sweet sandwich. But I swapped out the chocolate for sweet potato. And just like a sweet potato casserole, I topped that cinna-sweet orange spud with a fluffy, melty marshmallow, which is ridiculous, but fun.
All you chocoholics out there are probably cursing me right now. But there’s no way you could slip regular s’mores into your Thanksgiving feast without looking like a weirdo. However, this funky mash-up is completely Thanksgiving approved.
- Add in vegan chocolate chips
- Drizzle on maple syrup
- Use your favorite crunchy cookies in place of the graham crackers (gingersnaps perhaps?)
- Add a spoonful of almond butter or pumpkin butter in the middle
- Sprinkle on chopped pecans or other nuts
- Use 2 marshmallows for maximum gooey-ness
- Add a spoonful of date (or regular) caramel sauce
Sweet Potato S’mores
6 graham cracker squares (homemade or store-bought)
3 vegan marshmallows (I used Dandies)
1 small sweet potato
- Slice the sweet potato into 1/2 inch rounds.
- Steam the sweet potato slices until tender.
- Allow the sweet potato to cool slightly, then sprinkle both sides with cinnamon.
- On a lined pan, stack a marshmallow on top of each sweet potato slice. Place in the oven on the broil setting for 2-4 minutes until the marshmallow browns.
- Transfer the melted marshmallow-topped sweet potatoes onto a graham cracker and smush another graham cracker on top.
- Eat ’em while they’re hot!
Have a wonderful Thanksgiving!