Sweet Potato Bites with Marshmallows and Pecans
Sweet potato bites with marshmallows and pecans are a delicious and easy appetizer or side dish. They’re a fun twist on the classic sweet potato casserole, so they’re perfect for the holidays and other seasonal gatherings!
If you’re looking to shake things up from the traditional sweet potato casserole, you have come to the right place! The classic is routine, a little boring, and maybe even overdone? But these sweet potato bites are new, different, and so cute on a platter.
I’ve topped thick rounds of butter-roasted sweet potatoes with maple syrup, marshmallows, and pecans for all the flavors of classic sweet potato casserole in a delightful single-serving package. And not only are these sweet potato bites tasty, but they’re easy to make too. With just 5 ingredients and only a few minutes of prep work needed!
Table of Contents
- Perfect as an appetizer or side dish!
- Ingredients you'll need
- How to make these sweet potato bites
- Recipe tips and FAQs
- More sweet potato recipes
- Get the recipe
Perfect as an appetizer or side dish!
One great thing about these sweet potato bites with marshmallows and pecans is that they work either as an appetizer or side dish! Whether you serve them before dinner, or add them to your holiday buffet table, everybody is guaranteed to love them!
Ingredients you’ll need
- Sweet potatoes
- Butter
- Maple syrup
- Salt
- Regular-sized marshmallows
- Pecan halves
How to make these sweet potato bites
- Combine sweet potatoes with butter. Peel sweet potatoes and slice into 1-inch rounds. Place on a greased sheet pan and toss with melted butter.
- Roast sweet potatoes. Bake at 425°F for 20 minutes, flip the sweet potatoes over and bake for about 20 minutes more until fork tender (time will vary depending on size of the rounds).
- Add maple syrup and marshmallows. Remove from the oven and gently toss with maple syrup, then top with halved marshmallows.
- Broil and top with pecans. Place under the broiler and toast for a minute or two until lightly browned (watch so they don’t burn!). Remove from the oven and immediately press a pecan half into the top of each marshmallow.
- Serve and enjoy! These sweet potato bites are best served hot and fresh from the oven.
Recipe tips and FAQs
- Use sweet potatoes of roughly the same size so rounds will cook evenly.
- Adding maple syrup at the end (instead of with the butter) ensures it doesn’t burn in the hot oven during roasting.
- Use kitchen shears to easily cut marshmallows in half.
- Possible flavor variations: Add a sprinkling of cinnamon or pumpkin pie spice along with maple syrup. Use another nut such as hazelnuts or walnuts.
These sweet potato bites are best enjoyed immediately and cannot be made completely ahead, but you can do some prep work ahead such as peeling and slicing the sweet potatoes, or even roasting them till tender. Store in the fridge and then rewarm in the oven before topping with marshmallows and pecans.
If you don’t want to use marshmallows, I recommend increasing maple syrup to ¼ cup. Chop the pecans and toss them with the maple syrup, then spoon a little over the top of each sweet potato round. This way they’ll still have the sweetness and a nice presentation.
More sweet potato recipes
Crackers
Get the recipe
Sweet Potato Bites with Marshmallow and Pecans
Ingredients
- 4 sweet potatoes , peeled and sliced into 1-inch rounds (about 2 lbs)
- ¼ cup butter , melted
- ½ teaspoon salt
- 2 tablespoons maple syrup
- About 12 regular-sized marshmallows , halved
- About 24 pecan halves
Equipment
Instructions
- Preheat oven to 425°F and grease a sheet pan with butter or nonstick spray.
- Add sweet potato rounds to pan, drizzle melted butter over the top, and toss until sweet potatoes are evenly coated. Season with salt.
- Roast sweet potatoes for about 20 minutes, then flip them over (bottoms should be browned) and roast for another 15-20 minutes until fork tender.
- Remove from oven and set oven to broil.
- Drizzle maple syrup over roasted sweet potatoes and gently toss. Top with marshmallow halves.
- Broil marshmallow-topped sweet potatoes 1-3 minutes until lightly toasted (watch so they don't burn).
- As soon as sweet potatoes come out of the oven, press a pecan half into the top of the marshmallow. Serve immediately.
Video
Notes
- Try to choose sweet potatoes of equal size and slice them evenly so they’ll all cook in the same amount of time.
- Use kitchen shears to cut marshmallows in half.
Disclosure: This recipe was originally published November 2020 in partnership with Challenge Dairy, Inc. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.
This is such a clever twist on classic sweet potato casserole! Love that they’re single-serving bites – way more fun than a big dish. The maple syrup, marshmallow, and pecan combo is perfect. And only 5 ingredients? Brilliant! These would be amazing as both appetizers and side dishes for holiday gatherings.
I made these last evening for our church group and they were a hit!
I will definitely make these again!!
Yay, so happy to hear that Pam!
This recipe has replaced the sweet potato casserole I grew up with! We simply omit the maple syrup and use vegan marshmallows. It is a wonderful idea, easy and tasty! Thank you.