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.
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
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