Chef Joe Sasto's Sweet Potato Marshmallow Focaccia is a playful, cozy twist on classic fall flavors—think sweet potato casserole meets warm, airy focaccia.
Fluffy dough is topped with cinnamon-kissed sweet potato mash and finished with soft pockets of melty marshmallow fluff for a dessert-leaning bread that feels nostalgic and irresistibly comforting.
Whether you torch the marshmallow for a toasty s’mores-style finish or enjoy it as-is, this focaccia is guaranteed to steal the show at autumn gatherings, holiday tables, or anytime you’re craving something a little whimsical and a lot delicious.
Sweet Potato Focaccia with Marshmallow Fluff
90 min
20 min
6-8
Side Dish
Chef Joe Sasto
Sear. Simmer. Sasto!
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Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp sugar
- 1 tsp instant yeast
- ¾ cup warm water
- 2 tbsp olive oil, plus more for pan and drizzling
For the Sweet Potato Topping
- 1 medium sweet potato, peeled and diced
- 1 tbsp butter
- 1 tbsp brown sugar
- Pinch of cinnamon
- Pinch of salt
For Finishing
- Marshmallow fluff (store-bought or homemade)
Directions
1. Make the Dough
In a mixing bowl, combine the flour, salt, sugar, yeast, warm water, and olive oil. Mix until a shaggy dough forms, then knead for 5–7 minutes until smooth. Place the dough in an oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
2. Cook the Sweet Potatoes
Boil the diced sweet potato until tender, about 10 minutes. Drain well, then mash with butter, brown sugar, cinnamon, and a pinch of salt until smooth. Set aside to cool slightly.
3. Shape the Focaccia
Generously oil a 9x9 pan or small sheet tray. Gently stretch the dough into the pan, drizzle with olive oil, and dimple the surface with your fingertips. Let the dough rest for 20–30 minutes.
4. Add the Topping
Spoon dollops of the sweet potato mash evenly across the dough, leaving some areas exposed so the focaccia can bubble and rise. Drizzle lightly with olive oil.
5. Bake
Bake at 425°F for 20–25 minutes, or until the focaccia is golden, puffed, and cooked through.
6. Pipe the Marshmallow Fluff
As soon as the focaccia comes out of the oven, use a piping bag to fill some of the dimples and open spaces with marshmallow fluff. It should soften slightly from the residual heat while still holding its shape.
7. Finish and Serve
Optional: Use a kitchen torch to lightly toast the marshmallow fluff for a s’mores-inspired finish. Slice into squares and serve warm.
