I’ve been thinking about this recipe since last Summer when I was craving s’mores. My version omits the graham cracker and replaces it with baked or grilled sweet potato rounds. If you’re out camping and you can roast them over the fire, all the better!
Ingredients:
sweet potatoes
ricemellow creme
your favorite dark chocolate bar
Preheat oven to 400. Slice sweet potatoes into rounds 1/4-1/2 inch thick. Place sweet potato rounds on baking sheets and bake for about 40 minutes. Remove from oven and top half of the sweet potatoes with a small square of chocolate. Place in the oven for just a little bit, less than a minute, checking to see when the chocolate has just started to melt. Remove from oven again, place a small dollop of ricemellow creme on each of the chocolate squares and top with another sweet potato round.
Happy Summertime!
The Vegetable Centric Kitchen 