SR Sweet Potato S’mores

Sweet Potato S’mores



1 cup pecans

1 cup almonds

¾ cup honey, divided

1⁄8 teaspoon vanilla extract

12 dried pitted dates

1⁄8 teaspoon salt

½ teaspoon ground cinnamon, divided

1 tablespoon unsalted butter

2 (15-ounce) cans sweet potato purée

½ cup apple cider

1⁄8 teaspoon ground ginger

1⁄8 teaspoon ground nutmeg

1⁄8 teaspoon ground cloves

½ cup minced crystallized ginger

2 cups miniature marshmallows

Garnish: dark chocolate shavings


1. Preheat oven to 170°.

2. In the work bowl of a food processor, add pecans and almonds; pulse until chopped. Add ¼ cup honey, vanilla, dates, salt, ¼ teaspoon cinnamon, and butter, and process until finely chopped. Spread in a thin layer on parchment-lined baking sheet. Bake until crispy, about 3 hours. Let cool, and cut into 3-inch squares.

3. Reduce oven to 250°. Spray a 13x9-inch baking dish with nonstick cooking spray.

4. In the work bowl of a food processor, combine sweet potato, apple cider, remaining ½ cup honey, ginger, nutmeg, cloves, and remaining ¼ teaspoon cinnamon; process until smooth. Stir in crystallized ginger. Transfer to prepared baking dish, and cook 1 hour. Stir well, and cook

30 minutes more. Let cool to room temperature.

5. Increase oven to 300°. Spray a rimmed baking sheet with nonstick cooking spray. Spread a 1⁄2-inch layer of sweet potato butter on each

cracker. Top with marshmallows, and place on prepared baking sheet; bake 10 minutes. Sprinkle with chocolate shavings, and serve.

Credits: Michele Carl

Servings: 6