Sweet Potato Casserole Crispbread

• Course Appetizer, Side Dish
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 8 Wasa® Gluten Free Original Crispbreads
• Sea Salt
• 2 cups sweet potatoes, peeled and diced in 2” cubes
• 1 tbsp unsalted butter
• 1 tbsp maple syrup
• 1 tsp Ground Cinnamon
• 1/4 tsp ground Nutmeg
• 2 tbsp oat milk
• 1/4 cup Brown Sugar
• 1 tbsp Water
• 1 cup Pecans chopped
• 1 cup Mini Marshmallows

Instructions

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 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.
3. 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.
4. 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.