Online shopping requires some performance fuel! Try these sweet potato casserole crispbreads and get back to finding the best Cyber Monday deals. You’ve earned some retail therapy. 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 Directions: 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. #sweettreats #cybermonday #snackideas #snacktime