Directions

For the marshmallows:

1. Mix ½ cup cold water with gelatin in a medium size bowl. Whisk until combined. Set aside to allow the gelatin to bloom.

2. Pour 2 cups of water into a pot. Add the cane sugar, honey, and salt, and bring to a boil. Continue boiling until it becomes a syrup and the temperature reaches 150-160°F.
3. Pour the syrup into the gelatin mixture and beat until the mixture becomes smooth and fluffy.
4. Add 2 scoops of Primal Kitchen Vanilla Coconut Collagen and continue mixing until smooth.
5. Line a baking dish with parchment paper and spray with Avocado Oil Spray.
6. Pour the mixture into the baking dish and dust with a combination of powdered sugar and arrowroot starch. Chill until well-set (about 6 hours).
7. Remove the marshmallow block from the pan and place it on a cutting board dusted with more arrowroot starch and sugar. Cut into small squares.

For the sweet potatoes:

1. Preheat your grill to medium-high (about 350-375°F).

2. Lightly coat cleaned and washed sweet potatoes with avocado oil and poke a few holes in each one with a fork.
3. Wrap each sweet potato in aluminum foil and seal tightly.
4. Grill for 20 minutes, then turn them over and grill for an additional 20 minutes. Check for doneness, and continue grilling if needed.

To assemble the s'mores:

1. Place marshmallows on skewers and roast over an open flame until lightly charred.

2. Split each cooked sweet potato lengthwise. Top with 2 squares of chocolate, 2 marshmallows, and a sprinkle of graham crackers.
3. Let the ingredients melt for a few minutes. Serve and enjoy!