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Sweet Potato Pie S’mores

Dianna Muscari serves up what might well be the ultimate sweet holiday treat. Check out these amazing sweet potato s’mores.
By Dianna Muscari

Sweet Potato Pie S'mores Recipe

Sweet Potato Pie S’mores
 
Prep Time
Cook Time
Total Time
 
Dianna Muscari serves up what might well be the ultimate sweet holiday treat. Check out these amazing sweet potato s’mores.
Author:
Recipe Type: Baking
Cuisine: American
Serves: 8
Ingredients
For crust:
  • 1¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 stick {8 tablespoons} cold butter, cut into small dice
  • 2-3 tablespoons ice cold water
For filling:
  • 1 medium sweet potato, cooked* & scooped out of skin
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla
  • ⅛ teaspoon cinnamon
  • Dash of ground ginger
  • ¼ cup heavy whipping cream, whipped to stiff peaks
  • Mini marshmallows
Instructions
For crust:
  1. Place all ingredients except water in a blender or food processor and pulse until the mixture forms a coarse crumb.
  2. Add water, one tablespoon at a time, pulsing until the mixture forms a ball. Try not to add too much water. (I stopped after the 2nd tablespoon, pulsed it a few extra times, and a ball formed. You want enough liquid to make it come together, but not enough to make a mushy dough.)
  3. Turn dough out onto a floured surface. Place a sheet of plastic wrap on top and roll out, trying to keep a rectangular shape. (It doesn’t really matter if your shape isn’t perfect, it will just help in the next step.) Roll out to about ⅛ inch thickness.
  4. Line a cookie sheet with foil and preheat the oven to 425 degrees. Using a cookie cutter, cut rounds or scalloped rounds to make “cookies”. Place onto prepared cookie sheet. Pierce each one a few times with a toothpick or fork.
  5. Place another sheet of foil on top of cookies and fit another cookie sheet (preferably of the same size) on top. (This will help keep the pie cookies flat and not let them puff up.) Bake for 10 minutes or until the cookies are slightly golden and set.
  6. Remove from pan and let cool.
For Filling
  1. In a medium bowl, beat cooked sweet potato, maple syrup, vanilla, cinnamon and ginger together with a hand mixer until smooth.
  2. Gently fold in whipped cream until well incorporated. Try not to smush all the air out of the whipped cream; it helps lend a lighter texture to the sweet potato mixture.
  3. Place the mixture in a piping bag fitted with desired tip. (Alternatively, you can scoop it into a zip top bag, with one of the corners snipped off.) Set aside until ready to use.
Assemble S’mores
  1. Pipe the sweet potato mixture onto half the crust cookies. Set aside.
  2. Set oven to broil (500 degrees).
  3. Place the other half of the cookies on a cookie sheet. Place mini marshmallows (about 8) on each cookie.
  4. Put the cookies in the oven and let broil until the marshmallows become slightly charred on top, about 1 minute. DO NOT STEP AWAY! The broiler is very hot and will easily burn things to a crisp if you forget about it for even a second more. Keep an eye on these and make sure all is going well.
  5. Remove from oven and immediately top with the sweet potato half of the cookies.
  6. You may serve these right away or drizzle with cinnamon glaze if desired.
  7. For drizzle:
  8. /4 cup confectioners’ sugar
  9. Dash of cinnamon
  10. tablespoon (or a bit more) milk or cream
  11. Whisk all ingredients together until smooth and a drizzling consistency is reached.
  12. Drizzle over s’mores and allow to set slightly before serving.
  13. *To cook sweet potato: I usually just pierce the potato all over with a fork or knife and microwave on high for 7-8 minutes, or until the potato is tender. It will vary depending on the size of the potato.


Dianna Muscari

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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Originally Published: December 10, 2013

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