S'mores stuffed sweet potatoes are baked sweet potatoes split open, filled with chopped chocolate, topped with marshmallows, broiled until toasted, and finished with crushed graham crackers and butter. They combine the warm, earthy sweetness of a baked potato with all the flavors of a classic s'more.
The sweet potatoes take about an hour to bake, but the hands-on work is minimal - just prep and pop them in the oven. The filling and broiling step takes less than 5 minutes. These are a fun and unexpected dessert for fall gatherings, Thanksgiving, or any time you want something a little different that still feels seasonal and cozy.
If you love the combination of sweet potatoes and sweet toppings, check out this sweet potato casserole with marshmallows for a classic holiday side, or browse these mini s'mores pies for another fun s'mores dessert.
Ingredients
- Sweet potatoes
- Chopped chocolate
- Marshmallows
- Crushed graham crackers
- Unsalted butter
- Olive oil
See recipe card for quantities.
Instructions
Preparation: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step one: Use a fork to poke several holes all over each sweet potato. Rub the skins evenly with olive oil and place them on the prepared baking sheet.
Step two: Bake for 1 hour, or until the sweet potatoes are very tender when pierced with a fork.
Step three: Carefully slice each sweet potato lengthwise down the center. Gently mash the inside with a fork, keeping the skins intact. Add half a tablespoon of butter to each potato and mash slightly more until the butter melts and combines.
Step four: Sprinkle the chopped chocolate evenly over the mashed sweet potato filling in each skin. Top each one with 2 to 3 marshmallows.
Step five: Switch the oven to broil. Return the baking sheet to the oven and broil for 30 seconds to 1 minute, watching closely, until the marshmallows are lightly toasted and golden.
Step six: Remove from the oven and immediately sprinkle each sweet potato with crushed graham crackers. Serve warm.
Hint: Keep a very close eye under the broiler - marshmallows go from perfectly toasted to burned in less than a minute.
Recipe Tips for Success
- Choose sweet potatoes that are similar in size so they all finish baking at the same time - one large potato can take significantly longer than smaller ones.
- Poke plenty of holes in the skins before baking - this allows steam to escape and prevents the skins from bursting in the oven.
- Add the crushed graham crackers immediately after pulling from the broiler while everything is still hot - they stick better and toast slightly from the residual heat.
- Use dark or semi-sweet chocolate rather than milk chocolate for a slightly less sweet result that balances the sweet potato better.
Storage
S'mores stuffed sweet potatoes are best served immediately after broiling. Leftover baked sweet potatoes without the toppings can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees, then add the chocolate, marshmallows, and toppings fresh before broiling again.
Complete the Occasion
S'mores Stuffed Sweet Potatoes
Ingredients
- 4 Sweet Potatoes Medium
- ½ cup Chocolate chopped
- 10 - 15 Marshmallows
- ½ cup Graham Crackers crushed
- 2 tablespoon Unsalted butter
- 1 tablespoon Olive Oil
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Poke several holes in each sweet potato with a fork. Rub skins with olive oil and place on prepared baking sheet.
- Bake for 1 hour until very tender when pierced with a fork.
- Slice each sweet potato lengthwise. Gently mash the inside with a fork, keeping skins intact. Add ½ tablespoon butter to each and mash until melted and combined.
- Sprinkle chopped chocolate over each potato, then top with 2-3 marshmallows each.
- Switch oven to broil. Return to oven and broil for 30 seconds to 1 minute until marshmallows are lightly toasted. Watch closely.
- Remove from oven and immediately sprinkle with crushed graham crackers. Serve warm.
Notes
Best served immediately. Store unbaked sweet potatoes in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees, then add toppings and broil fresh. **Recipe Tips**
* Choose similar-sized sweet potatoes so they bake evenly.
* Poke plenty of holes to allow steam to escape.
* Add graham crackers immediately after broiling so they stick.
* Use dark or semi-sweet chocolate for better balance with the sweet potato.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
