Thanksgiving is one of my favorite holidays, not only because we get to spend time with the people we love, but because it’s all about eating tasty and indulgent foods we don’t normally consume. One of the dishes I look forward to the most is sweet potatoes with marshmallows. I’ve always felt, though, that it was more of a dessert than a side dish.
It looks like our friends at Monger agree: They’ve taken this Thanksgiving classic to the next level by turning a sweet potato and marshmallow casserole into gooey sweet potato marshmallow bars.
Even if you don’t normally enjoy the sweet potato/marshmallow combo at your Thanksgiving dinner, you can spice up your meal this year by whipping up this decadent dessert alongside your pumpkin pie (or Piecaken). This recipe is sweetened up with some sugar and made into a bar with the addition of graham crackers as a crust.
It only takes about an hour to make, and it serves 8 to10 people. You can prepare this before Thanksgiving dinner and bake it before dessert time to enjoy those toasted golden, gooey marshmallows straight out of the oven.
You’ll need graham crackers, sugar, cinnamon and butter for the crust. For the filling, you’ll need sweet potatoes, sugar, eggs, vanilla, cinnamon, ginger and heavy cream. And for the topping, you just need some mini marshmallows.
To make the crust, you combine the graham crackers, sugar, cinnamon, and butter in a food processor until fine, and then add the melted butter and bake. Then you mix the filling ingredients together, pour it into the crust and bake again. Top with marshmallows, broil and eat!
To get the full recipe, visit the Monger website. And hey, if you want to enjoy some sweet potato marshmallow bars during Thanksgiving dinner, no one’s judging you!