Sweet Potato Bites with Marshmallow and Pecans
Print Recipe
Course Appetizer
Cuisine American
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Servings 10 servings
Calories 174
Author Annalise Sandberg
- 4 sweet potatoes , peeled and sliced into 1-inch rounds (about 2 lbs)
- ¼ cup Salted butter , melted
- ½ teaspoon salt
- 2 tablespoons maple syrup
- About 12 regular-sized marshmallows , halved
- About 24 pecan halves
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.
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.
Calories: 174kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 213mg | Potassium: 323mg | Fiber: 3g | Sugar: 10g | Vitamin A: 12967IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg