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Sweet Potato S’Mores


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Tips For Perfect Potatoes

These prize-winning recipes show you how easy it is to create unique dishes with versatile, nutritious sweet potatoes. Before you get started, remember these tips from the Louisiana Sweet Potato Commission:

  • Fresh sweet potatoes can be stored for up to a month at 55°F to 65°F, but should not be refrigerated until after they are cooked.
  • Always use a stainless steel knife when cutting a sweet potato; using a carbon blade will cause the yam to darken.
  • One 15-ounce can of sweet potatoes equals one cup of fresh sweet potatoes.
  • Canned sweet potatoes are precooked, so add them at the end of a recipe.

Winner in the “Canned” Category

Courtesy of Michele Carl, Masonville, Colo.

SERVINGS: 6

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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