Recipe made by: Robbie Shorr

I can’t really explain how I thought of this recipe; it just came to me. But once I thought of it, I was off to the races thinking about how exactly to make my vision a reality. When the dust had settled, I had made maybe the craziest thing I’ve made all year, while managing to stick to the guiding principles of this blog. The use of many store bought ingredients makes this super convenient, the recipe is structured so that it can be prepared efficiently without dead time, and the individual cup form makes this dessert great for having friends over. And of course, at it’s core this dessert is really just a childhood favorite enhanced by an adult addition. Who doesn’t love that?


  • 2 sweet potatoes
  • 12 graham crackers
  • 2 sticks of butter (melted)
  • Cocoa powder
  • 2 bars of semisweet chocolate
  • Marshmallow fluff
  • Cinnamon
  • Vanilla
  • Milk


  1. Preheat the oven to 425°F. Bake the sweet potatoes for about an hour.
  2. Line a muffin tin with muffin liners and grease them.
  3. Add 12 graham crackers to a ziploc bag.
  4. Crush the graham crackers until mostly powdery.
  5. In a large bowl, mix the graham cracker crumbs, the melted butter, and some cocoa powder until cohesive yet crumbly.                                                    
  6. Press the mixture into the muffin liners, creating a cup around the bottom and sides. Add cinnamon to any left over crumbs.                                                       
  7. Scoop some baked sweet potato into each graham cracker cup. Turn the oven down to 375°F.                                                                            
  8. Break one of the chocolate bars into pieces. Place the pieces of chocolate on top of the sweet potato.                                                                                         
  9. Spread marshmallow fluff on top of each graham cracker cup. To make the fluff spreadable, I recommend microwaving it for 30 seconds, as well as dipping your spreading knife in hot water after every few cups.                                 
  10. Bake the graham cracker cups at 375°F for 10-12 minutes, until the fluff begins to get toasty.
  11. While the cups are baking, put a pot of water to boil. Immediately (i.e. the water doesn’t have to be boiling yet) place a heatproof bowl on top of this pot, and add a splash a milk, the second chocolate bar (in pieces), cinnamon, and vanilla. Stir until smooth.
  12. Drizzle the cups with this chocolate sauce and top with the left over graham cracker crumbs.

Why this recipe is good for college students:

  • This recipe lends itself well to efficient preparation: You can make the graham cracker crumbs while the sweet potatoes are in the oven, and you can make the chocolate sauce while the cups are baking.

Why this recipe is good for those who keep Kosher:

  • While marshmallows aren’t always hechshered, almost every brand of marshmallow fluff is, which is great because fluff is better for this recipe than actual marshmallows would be anyway.

What I would do differently if I made this recipe again

  • If making this recipe again, I would bake the graham cracker crust by itself for a few minutes, to better help the finished cups keep their shape.