Sweet Potato S'mores
August 17, 2023
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
6 hours 5 minutes
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.
- ½ cup cold water
- ¼ cup unflavored gelatin
- 2 cups water
- 2 cups cane sugar
- ⅓ cup honey
- Pinch of salt
- 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
For the homemade marshmallows:
For the s’mores:
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!
Nutrition information was estimated using Cronometer.
- Serving Size
- 1 serving
- per serving
- 5.0 grams
- 50.2 grams
- 4.3 grams
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