Sweet Potato Pumpkin Mallow
Cooking Instructions
- 1
Preheat oven to 250 C. Prepare baking sheet by lightly spreading olive oil to cover entire sheet.
- 2
Cube pumpkin and sweet potato until you have about a cup of both. If you have any small bits or pumpkin seeds left over set them aside.
- 3
Spread cubed pumpkin and sweet potato over pan making sure everything is evenly space.
- 4
Bake on top rack for 20min
- 5
Use olive oil to lightly coat a small saucepan and sauté leftover pumpkin/seeds/sweet potatoe on medium heat until lightly browned.
- 6
Dice figs and dates into small pieces until you have 1/4 cup of both.
- 7
Once sweet potatoes and pumpkin is cooked put both along with figs and dates in a mixing bowl until everything is well mashed.
- 8
Put mashed ingredients into a baking pan, cover with sautéed seeds/leftovers then cover with marshmallows
- 9
Baked pan until marshmallows are lightly browned. Removed and let cool for 2min. Serve and enjoy!
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