We've paired two beloved comfort foods—loaded potatoes and s'mores—for a sweet campfire-style treat that can be enjoyed right at home.
- Prep time 25 minutes
- Total time 1 hour & 15 minutes
- Portion size 8 servings
Ingredients
Method
Position racks in top and bottom thirds of oven; preheat to 425°F. Line baking sheet with parchment paper.
Scrub sweet potatoes; pat dry and halve lengthwise. Brush cut sides with olive oil. Arrange, cut side down, on prepared pan. Bake on bottom rack until centres are fork-tender, about 30 minutes.
Meanwhile, in small saucepan, whisk together water; cocoa powder; granulated sugar; and corn syrup or agave syrup over medium heat until bubbling. Remove from heat; whisk in bittersweet or semisweet chocolate and pinch salt until smooth. Let stand until thickened.
Flip sweet potatoes cut side up. Using spoon, scoop out flesh from centres to make 1/2-inch deep well in each; discard. Sprinkle sweet potatoes with salt; top with mini marshmallows. Broil on top rack until marshmallows are lightly toasted, about 45 seconds.
Transfer to plates; drizzle with chocolate sauce. Sprinkle with chopped toasted pecans; serve with graham crackers, if desired.
Nutritional facts PER SERVING: about
- Fibre 6 g
- Sodium 134 mg
- Sugars 33 g
- Protein 4 g
- Calories 258
- Total fat 3 g
- Potassium 745 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 57 g
%RDI
- Iron 13
- Folate 5
- Calcium 6
- Vitamin A 269
- Vitamin C 45
