Courtesy of Michele Carl, Masonville, Colo.
1 cup pecans
1 cup almonds
3/4 cup honey, divided
1/8 teaspoon vanilla extract
12 dried pitted dates
1/8 teaspoon salt
1/2 teaspoon ground cinnamon, divided
1 tablespoon unsalted butter
2 cans (15 ounces each) sweet potato puree
1/2 cup apple cider
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup minced crystallized ginger
2 cups miniature marshmallows
Dark chocolate shavings for garnish
Preheat oven to 170°F.
In food processor, pulse pecans and almonds until chopped. Add 1/4 cup honey, vanilla, dates, salt, 1/4 teaspoon cinnamon and butter, and process until finely chopped.
Spread in thin layer on parchment-lined baking sheet. Bake until crispy, about 3 hours. Let cool, and cut into 3-inch squares.
Reduce oven to 250°F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
In food processor, combine sweet potato, apple cider, remaining honey, ginger, nutmeg, cloves and remaining 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.
Increase oven to 300°F.
Spray rimmed baking sheet with nonstick cooking spray. Spread 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.