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