Sweet Potato S’mores – Odessa American: Basin Fitness


Servings: 6

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.

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