Alexias Sweet Potato Smores Recipes

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S'MORES SWEET POTATOES



S'mores Sweet Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 10

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.

ALEXIS'S SWEET POTATO PIE



Alexis's Sweet Potato Pie image

This scrumptious sweet-potato pie, created by Martha's daughter, Alexis, strikes all the right balances: its consistency is dense but not heavy, and its flavor sweet but not saccharine. When buying fresh sweet potatoes, choose small- to medium-size examples with smooth, unbruised skins. Martha made this recipe on episode 705 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12

4 medium sweet potatoes
3 large eggs, lightly beaten
1/3 cup sugar
1 teaspoon grated lemon zest
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 1/2 cups half-and-half
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1 Prebaked Pie Crust
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 400 degrees. Pierce potatoes several times with the tines of a fork and place on a baking sheet. Roast until tender when pierced with the tip of a knife, about 1 hour. Set aside to cool slightly. When cool enough to handle, peel, discarding skins, place flesh (2 1/2 cups) in the bowl of a food processor, and process until smooth (or place flesh in a medium bowl and mash well). Set aside to cool completely.
  • In a medium bowl, whisk eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half.
  • Add egg mixture to cooled sweet potatoes, and whisk until thoroughly combined. Whisk in melted butter. Pour into baked crust. Bake until filling is set and the tip of a knife comes out clean when inserted into the center, 50 to 60 minutes. Cool completely before slicing. Serve topped with whipped cream, if desired.

ALEXIA'S SWEET POTATO S'MORES



Alexia's Sweet Potato S'mores image

This delicious recipe recipe is from the novice chef and very tasty. Unusual and delicious.

Provided by Pat Duran @kitchenChatter

Categories     Other Desserts

Number Of Ingredients 3

1 package(s) alexia sweet potato waffle fries
12 - fun size hershey's chocolate bars
12 - regular size marshmallows

Steps:

  • Bake the waffle fries according to package directions. Place marshmallows on waffle fries and broil for 30-60 seconds or in the oven until marshmallows are puffed and golden brown on top and melted in the middle.
  • Top toasted marshmallows with chocolate and top with remaining waffle fries. Gently press until marshmallow begins to ooze out the sides. Serve immediately.

S'MORES SWEET POTATO CHEESECAKE



S'mores Sweet Potato Cheesecake image

This dessert combines two of our favorite desserts: a sweet potato cheesecake and a gooey, melted s'more. All the flavors and textures are there-from the crispy chocolate graham cracker crust to the toasted marshmallows and rich chocolate sauce that gets drizzled over every slice.

Provided by Food Network Kitchen

Categories     dessert

Time 12h45m

Yield 10 servings

Number Of Ingredients 16

18 whole chocolate graham crackers
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/4 cup sugar
Pinch of kosher salt
Four 8-ounce packages cream cheese, at room temperature
2 cups sugar
One 15-ounce can pure sweet potato puree or 1 1/2 cups homemade sweet potato puree
1/4 cup sour cream
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
3/4 cup semi-sweet chocolate chips
1/2 cup heavy cream
3 cups miniature marshmallows
Non-stick cooking spray

Steps:

  • For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
  • Put the graham crackers in a food processor and pulse until fine crumbs, about 2 1/2 cups.
  • Brush a 10-inch spring form pan with some of the butter. Add the graham cracker crumbs the remaining butter, 1/4 cup of the sugar and a pinch of salt to a medium bowl and stir to combine. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or drinking glass to pack the crust firmly and evenly in to the edges of the pan. Bake until the crust is lightly crisp and set, 15 to 20 minutes. Cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the springform in a roasting pan.
  • For the filling: Bring a large pot of water to a boil. Whip the cream cheese in the bowl of a stand mixer fitted with a paddle attachment until smooth. Add the remaining sugar and beat until just light and fluffy, scraping down the sides of the bowl and the paddle attachment as needed, about 2 minutes. Add the sweet potato puree, sour cream, eggs, vanilla, ground cinnamon and salt and beat until just combined. Scrape the filling into the cooled crust.
  • Carefully pour boiling water into the roasting pan so that it goes half-way up the sides of the springform pan, being careful not to get any of the water in the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles when the pan is tapped, about 2 hours. Turn off the oven and open the oven door for 1 minute to let out some heat. Close the oven door and leave the cheesecake in the oven for 1 hour more. Carefully remove the cheesecake from the roasting pan, remove the foil and cool on a wire rack. Run a thin knife or spatula around the edges of the cake to release it from the sides, (this also helps reduce cracks in the top of the cake as it chills). Cover the pan with plastic wrap and refrigerate the cheesecake 8 hours or overnight.
  • For the s'more topping: Once the cheesecake has chilled completely, put the semi-sweet chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer, about 2 to 3 minutes. Pour the hot cream over the chocolate chips and let stand for 1 minute, then stir the cream and chocolate together until completely smooth. Set aside to cool to room temperature.
  • Position a rack in the center of the oven and preheat the broiler to high. Pile the miniature marshmallows on top of the cheesecake in as even of a layer as possible (it's okay if some marshmallows overlap). Place the cheesecake on a baking sheet, then broil until the tops of the marshmallows are lightly golden brown, about 1 minute. Keep the oven door slightly open and rotate the pan as needed to get even browning.
  • Run a thin knife or spatula between the cake and the pan to release it from the sides. Unlock the pan and remove the ring. Spray both sides of a sharp knife with non-stick cooking spray and slice the cake into 10 even slices, spraying the knife between each slice to keep the gooey marshmallows from sticking to the knife. Drizzle each piece of cheesecake with the cooled chocolate sauce and serve.

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