Description
Sweet Potato Bites with Marshmallows and Pecans are a bite-sized twist on the classic holiday casserole. These mini rounds are roasted until tender, topped with melty marshmallows and crunchy pecans, and finished with a touch of brown sugar and cinnamon. Perfect as an appetizer, side dish, or festive finger food, they’re easy to make and always a crowd-pleaser.
Ingredients
Scale
Sweet Potato Bites
- 2 large sweet potatoes, peeled and sliced into ½-inch rounds
- 2 tablespoons olive oil
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Toppings
- ½ cup mini marshmallows
- ½ cup chopped pecans
- 2 tablespoons brown sugar
- Optional: drizzle of maple syrup
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the sweet potatoes.
- Toss Sweet Potatoes: In a large bowl, toss the peeled and sliced sweet potato rounds with olive oil, ground cinnamon, and salt until each piece is evenly coated for balanced flavor.
- Roast Sweet Potatoes: Arrange the sweet potato rounds in a single layer on the prepared baking sheet. Roast them for 20–25 minutes, flipping halfway through to ensure they become tender and lightly browned on both sides.
- Add Toppings: Remove the baking sheet from the oven. Top each sweet potato round with a few mini marshmallows, a sprinkle of chopped pecans, and a pinch of brown sugar to add sweetness and crunch.
- Final Bake: Return the baking sheet to the oven and bake for an additional 3–5 minutes until the marshmallows are puffed and lightly golden, creating a melty topping.
- Serve: Let the bites cool slightly before serving. Optionally, drizzle with maple syrup for enhanced sweetness and flavor before enjoying.
Notes
- For added flavor, toast the pecans before topping to enhance their nuttiness.
- You can also use vegan marshmallows to make this dish vegetarian-friendly.
