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Finally, a s’more that lives up to its name – you actually can have “some more,” even a whole plateful of them for breakfast if you want, without suffering “corporal punishment” later.
Slice sweet potatoes in rounds 1-cm thick. Lay slices on grill and allow to cook until they poke through soft, or are flexible to bend. For best results, flip slices in the middle of cooking, once the bottom side is toasted to a golden-brown to avoid burning on one side.
When sweet potato slices are toasted, remove from grill and top with thick (1-inch) chunks of banana. Lightly sprinkle the bananas with salt (yes, salt on the bananas). Top the bananas with a generous layer of walnuts, then top it with another toasted sweet potato cookie. Enjoy!