Oh, the weather outside is frightful…
So it’s not Christmas music season for me just yet, but really, the weather is pretty ridiculous here, y’all. It’s a cold and dreary day, and the temperature has dropped nearly 40 degrees since last night… and we might be getting some wintery precipitation in Dallas during the weekend.
I love this time of year, but the switch was so quick that I’m shivering as I write this for y’all. I’m currently considering some of my favorite Christmas movies and how I want to put one in to play in the background as I continue my work this morning because holiday musicals are perfect for this kind of weather, even if it’s a week early. I’m also thinking of all the warm goodies I can make for myself today to stay warm inside as the wind howls and the rain pelts the ground.
One thing I know I’ll be making at some point today are these lovely s’mores because they remind me of autumns past and good times… and they’re pretty seasonally appropriate, too.
I know it sounds strange, but this recipe is my final Thanksgiving post.
I know s’mores aren’t traditional or something you’d maybe even consider for your post-turkey dessert, but I’m kind of stupid excited about these sweets because they are warm and home-y and delicious. If nothing else, these could take the place of that sweet potato pie on the dessert table because they are a definite spin on a classic… and they’re super easy to make! (They’re also fun for a crowd because everyone can assemble their own — so have lots of different chocolates on hand!)
Sweet Potato S’mores… let’s make them a thing.
I realize that a lot of people are probably looking at me funny right now since I just proposed making s’mores for your Thanksgiving dessert.
But they’re really, really, really good, y’all. And all my taste testers agreed that they were awesome… and one girl, last I heard, is considering bringing them to her work Thanksgiving feast.
Here’s how you make them for yourself:
Sweet Potato S'mores
Glazed Sweet Potatoes
- 1 medium sweet potato , sliced into 1/4" rounds
- 5 teaspoons pure maple syrup
- 3/4 teaspoon ground cinnamon
- A pinch of salt
- Dark chocolate bar of your choice (we used 72%)
- Sleeve of graham crackers
- 8 large marshmallows
- Preheat the oven to 450°.
- Slice the sweet potato with your mandoline (or a knife), and set aside.
- On a parchment paper-lined baking sheet, lay out the sweet potato circles individually to where they are all touching the baking sheet.
- Using a pastry brush, lightly brush the maple syrup onto the sweet potatoes, then sprinkle with cinnamon and salt to finish them.
- Bake for 30 minutes (or until crispy and delicious -- but not burned!)
- Remove from the oven and set aside.
- Assemble the s'mores: Place the bottom graham cracker onto the lined baking sheet, followed by a few slices of the glazed sweet potatoes, then add the chocolate and marshmallow.
- Bake in the oven for 2-5 minutes, or until the marshmallow is golden brown.
- Remove from the oven, top with the other side of the graham cracker and consume immediately!
What kind of dessert are you making for Thanksgiving?