Sweet Potato Casserole Crispbread
Enjoy the great taste and perfect crunch of Wasa crispbread, now gluten free! Our gluten free crackers contain no lactose ingredients, 50 calories per slice, and are Non-GMO Project verified. Layer on your favorite healthy toppings for a smart and satisfying snack.
Made with:
Gluten Free Original
Ingredients
8 WASA GLUTEN FREE ORIGINAL CRISPBREADS
SEA SALT
2 CUPS SWEET POTATOES, PEELED AND DICED IN 2” CUBES
1 TABLESPOON UNSALTED BUTTER
1 TABLESPOON MAPLE SYRUP
1 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND NUTMEG
2 TABLESPOONS OAT MILK
1/4 CUP BROWN SUGAR
1 TABLESPOON WATER
1 CUP PECANS, CHOPPED
1 CUP MINI MARSHMALLOWS
How to:
1.
To make the sweet potatoes: bring a large pot of salted water to a boil. Add diced sweet potatoes and boil until tender, about 15 minutes. Drain the potatoes well and transfer to a bowl. Add the butter, maple syrup and spices, mashing with a hand masher or fork. Add the oat milk a tablespoon at a time to reach the desired consistency.
2.
To make the candied pecans: melt brown sugar and water on medium heat until bubbly, about 2-3 minutes, then add pecans and stir until the pecans are fully coated. Remove from the heat and transfer to a lined baking sheet to cool.
3.
To toast the marshmallows: preheat the broiler and place marshmallows on an aluminum foil lined baking sheet. Allow marshmallows to broil for 1-2 minutes, careful not to let them burn.
4.
To serve: spread 2 tablespoons of the mashed sweet potatoes on each crispbread and top with candied pecans, toasted mini marshmallows and a sprinkle of sea salt.
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