Sweet Potato S'mores

Name: Sweet Potato S'mores
Prep time: 6 h 30 min
Total time: 6 h 30 min
Yield: 4
Ingredients: ½ cup cold water; ¼ cup unflavored gelatin; 2 cups water; 2 cups cane sugar; ⅓ cup honey; Pinch of salt; 2 scoops Primal Kitchen Vanilla Coconut Collagen; Primal Kitchen Avocado Oil Spray; Powdered sugar, for dusting; Arrowroot starch, for dusting; 4 medium sweet potatoes; 1 bar of dark chocolate, broken into 8 squares; 8 homemade marshmallows; 1 gluten-free graham cracker, crumbled

August 17, 2023

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Who could forget the ooey-gooey, chocolatey, deliciously warm and crunchy bite of childhood s’mores? Whether you were tucked in a tent telling scary stories over a blazing campfire or wearing footie PJs in mom’s kitchen toasting marshmallows over a stove burner, this cookout classic is the stuff of memories. Our grown-up twist is a bit more upscale, but even the little ones will be asking for s’more.

Our recipe combines all the decadent dessert elements of traditional s’mores with nutrient-rich sweet potatoes so you can feel better about feeding them to your kiddos—or indulging in a little “me time” with a hot toddy in hand and a delicious dessert on your plate. Those bagged mystery marshmallows you grew up on are subbed out for a tastier homemade version made with Primal Kitchen Collagen Fuel® for skin, hair, and nail support in every stretchy bite. We also recommend using high-quality dark chocolate with a high cocoa content of 80% or more and gluten-free graham crackers if you’re skipping wheat. Let the campfire cookout (or backyard BBQ) begin!

Sweet Potato S'mores

Rated 3.2 stars by 6 users

Servings

Prep Time

6 hours 5 minutes

Cook Time

60-75 minutes

Calories

257

Your favorite campfire treat just got a glow-up! Homemade marshmallows crafted with our delicious Vanilla Coconut Collagen Fuel®, dark chocolate, and graham cracker crumble come together on grilled root veggies for a grown-up take on classic s’mores that’s easy to assemble and quickly devoured.

Ingredients

For the homemade marshmallows:

½ cup cold water
¼ cup unflavored gelatin
2 cups water
2 cups cane sugar
⅓ cup honey
Pinch of salt
2 scoops Primal Kitchen Vanilla Coconut Collagen
Primal Kitchen Avocado Oil Spray
Powdered sugar, for dusting
Arrowroot starch, for dusting

For the s’mores:

4 medium sweet potatoes
1 bar of dark chocolate, broken into 8 squares
8 homemade marshmallows
1 gluten-free graham cracker, crumbled

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Directions

For the marshmallows:

Mix ½ cup cold water with gelatin in a medium size bowl. Whisk until combined. Set aside to allow the gelatin to bloom.
Pour 2 cups of water into a pot. Add the cane sugar, honey, and salt, and bring to a boil. Continue boiling until it becomes a syrup and the temperature reaches 150-160°F.
Pour the syrup into the gelatin mixture and beat until the mixture becomes smooth and fluffy.
Add 2 scoops of Primal Kitchen Vanilla Coconut Collagen and continue mixing until smooth.
Line a baking dish with parchment paper and spray with Avocado Oil Spray.
Pour the mixture into the baking dish and dust with a combination of powdered sugar and arrowroot starch. Chill until well-set (about 6 hours).
Remove the marshmallow block from the pan and place it on a cutting board dusted with more arrowroot starch and sugar. Cut into small squares.

For the sweet potatoes:

Preheat your grill to medium-high (about 350-375°F).
Lightly coat cleaned and washed sweet potatoes with avocado oil and poke a few holes in each one with a fork.
Wrap each sweet potato in aluminum foil and seal tightly.
Grill for 20 minutes, then turn them over and grill for an additional 20 minutes. Check for doneness, and continue grilling if needed.

To assemble the s'mores:

Place marshmallows on skewers and roast over an open flame until lightly charred.
Split each cooked sweet potato lengthwise. Top with 2 squares of chocolate, 2 marshmallows, and a sprinkle of graham crackers.
Let the ingredients melt for a few minutes. Serve and enjoy!