Disclaimer: There are some people who, around this time of year, get their knickers in a twist at the mention of sweet potatoes and marshmallows in the same sentence. If that relates to you, stop now to prevent aforementioned twisting.

Sometimes all it takes is a common element in two recipes to spark a Dr. Frankenstein-esque culinary creation.

In this instance, that ingredient is marshmallow, which abounds this time of year atop sweet potato casserole or set aflame for the campfire staple, the s'more.

Hence my wacky notion to combine the holy triumvirate of chocolate, marshmallow and graham cracker with the autumnal casserole classic. And there’s a treat with the trick - you get a vegetable serving by way of dessert.

If you're feeling especially snappy, you might try replacing the standard graham crackers with gingersnaps.

You're going to need:

1 medium sweet potato
1 teaspoon brown sugar (or more to taste)
Pinch of cinnamon
Pinch of nutmeg
Large marshmallows (either store-bought or homemade)
Milk chocolate bar
Graham crackers

Peel then cut the sweet potato into large chunks before boiling in water until fork tender. Drain off the water.

Mash the peeled potato until smooth. Add cinnamon, nutmeg and brown sugar and mix well.

Split the graham cracker into two halves.

Place a few squares of milk chocolate on one graham cracker half.

Toast the marshmallows over an open flame until gooey and as toasty as you like them. (You can also place the marshmallow briefly under the broiler if you don't have access to a gas range burner, kitchen torch or campfire)

Place the roasted marshmallow on the graham cracker half with the chocolate. Smear the second graham cracker half with the sweet potato purée and press it down gently on the marshmallow.

Serve immediately - with plenty of napkins.