Sweet Potato S’mores

These Sweet Potato S’mores won the Canned category prize in the 2014 Louisiana Yam Recipe Contest, sponsored by the Louisiana Sweet Potato Commission.

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Sweet Potato S’mores

2014-09-17 04:04:41

Serves 6

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Ingredients

1. 1 cup pecans
2. 1 cup almonds
3. ¾ cup honey, divided
4. 1⁄8 teaspoon vanilla extract
5. 12 dried pitted dates
6. 1⁄8 teaspoon salt
7. ½ teaspoon ground cinnamon, divided
8. 1 tablespoon unsalted butter
9. 2 (15-ounce) cans sweet potato purée
10. ½ cup apple cider
11. 1⁄8 teaspoon ground ginger
12. 1⁄8 teaspoon ground nutmeg
13. 1⁄8 teaspoon ground cloves
14. ½ cup minced crystallized ginger
15. 2 cups miniature marshmallows
16. Garnish: dark chocolate shavings

Instructions

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
5. 30 minutes more. Let cool to room temperature.
6. 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
7. cracker. Top with marshmallows, and place on prepared baking sheet; bake 10 minutes. Sprinkle with chocolate shavings, and serve.

By Michele Carl, Masonville, Colorado

Louisiana Cookin' https://louisianacookin.com/

The 2014 Louisiana Yam Recipe Contest Winners

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