Homemade Sweet Potato S’mores with Grain-Free Graham Crackers

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Who says s’mores can’t be a year round pleasure? To kick off summer sweets, we have this amazing homemade recipe for sweet potato s’mores that can be enjoyed right through fall and winter!

This Homemade Sweet Potato S’mores Recipe comes complete with healthy grain-free graham crackers (optionally vegan) and an easy dairy-free sweet potato butter. The whole recipe is gluten-free and perfect for enjoying year round!The sweet potato s’mores recipe and photo were shared with us by the Louisianna Sweet Potato Commission.

This sweet potato s’mores recipe starts with hearty gluten-free, grain-free graham crackers naturally sweetened with dates and honey or agave. The nuttiness makes for a hearty snack, too and a relatively healthy dessert.

Sweet potatoes are a wonderful choice here as they are available year round. You can get the canned puree or buy fresh, cook, and puree yourself. Either way, the simple dairy-free sweet potato butter is great on these sweet potato s’mores, with oatmeal, spread on toast, in smoothies – you name it! Also, if you want all to cook at once, simply place the sweet potato butter mixture in your crockpot and let it cook on low while the crackers dehydrate in your oven. If you want to avoid the oven altogether, the crackers can be made in a dehydrator instead!

This Homemade Sweet Potato S’mores Recipe comes complete with healthy grain-free graham crackers (optionally vegan) and an easy dairy-free sweet potato butter. The whole recipe is gluten-free and perfect for enjoying year round!

Special Diet Notes: Sweet Potato S’mores

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, optionally vegan / plant-based, and vegetarian.

Sweet Potato S’mores with Grain-Free Graham Crackers
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 to 4 dozen
Ingredients
Instructions
  1. Preheat your oven to 170°F and line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. Spread in thin layer on your prepared baking sheet. Bake until crispy, about 3 hours. Let cool, and cut into 3-inch squares.
  4. Increase the oven temperature to 250°F and grease a 13x9-inch baking dish.
  5. 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.
  6. Transfer the mixture to your prepared baking dish, and cook 1 hour. Stir well, and cook 30 minutes more. Let cool to room temperature.
  7. Increase your oven to 300°F and grease a baking sheet or line it with parchment paper or a silicone baking mat.
  8. 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.
  9. Sprinkle with chocolate shavings and serve.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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