Sweet Potato S’mores with Grain-Free Graham Crackers
Prep time
Cook time
Total time
Author: Michele Carl
Serves: 2 to 4 dozen
Ingredients
- 1 cup pecans
- 1 cup almonds
- 12 Medjool dates, pitted
- ¼ cup + ½ cup honey or agave nectar, divided
- 1 tablespoon coconut oil or non-hydrogenated palm shortening
- ½ teaspoon ground cinnamon, divided
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 15-ounce cans sweet potato puree (can sub pumpkin)
- ½ cup apple cider
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup minced crystallized ginger
- 2 cups miniature marshmallows (regular or vegan)
- Dairy-free dark chocolate shavings, for garnish
Instructions
- Preheat your oven to 170°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor, pulse the pecans and almonds until chopped. Add the dates, ¼ cup honey or agave, oil or shortening, ¼ teaspoon cinnamon, vanilla, and salt, and process until finely chopped.
- Spread in thin layer on your prepared baking sheet. Bake until crispy, about 3 hours. Let cool, and cut into 3-inch squares.
- Increase the oven temperature to 250°F and grease a 13x9-inch baking dish.
- In a food processor or mixing bowl, combine the sweet potato, apple cider, remaining honey or agave, ginger, nutmeg, cloves and remaining cinnamon. Process or mix until smooth. Stir in the crystallized ginger.
- Transfer the mixture to your prepared baking dish, and cook 1 hour. Stir well, and cook 30 minutes more. Let cool to room temperature.
- Increase your oven to 300°F and grease a baking sheet or line it with parchment paper or a silicone baking mat.
- Spread 1⁄2-inch layer of sweet potato butter on each cracker. Top with marshmallows, and place on your prepared baking sheet. Bake 10 minutes.
- Sprinkle with chocolate shavings and serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-sweet-potato-smores