Sweet Potato Bites
User Reviews
5
Sweet Potato Bites
Description
This recipe features peeled sweet potatoes sliced into half-inch rounds, tossed in a mix of melted butter, maple syrup, cinnamon, and salt. The slices are baked until soft inside and beginning to caramelize on the edges. Once baked, each round is topped with a halved marshmallow and briefly broiled until the marshmallow puffs and browns slightly. A toasted pecan half is pressed onto each marshmallow topping while still warm, adding crunch and a nutty flavor contrast.
The texture balances tender, sweet potato rounds with the gooey, toasted marshmallow and crunchy pecan, creating a playful combination reminiscent of dessert flavors on a bite-sized scale. The cinnamon and maple syrup enhance the natural sweetness of the potato and complement the marshmallow topping.
These bite-sized treats are ideal for serving as finger food at gatherings or as a sweet side dish during holiday meals. Their preparation allows for slicing sweet potatoes ahead of time, with a note to refrigerate them submerged in water if doing so several days before baking to prevent browning.
Ingredients
- 2 sweet potato peeled and sliced into ½ -inch-thick rounds, large
- 2 tablespoons butter melted
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 12 marshmallows sliced in half
- 24 pecan halves
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Add the sliced sweet potatoes to the prepared baking sheet. Drizzle with melted butter and maple syrup and season with cinnamon and salt. Toss the sweet potatoes to make sure they are well coated and then arrange in a single layer.
- Bake for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender.
- Top each sweet potato round with one marshmallow, and broil on high for 30-60 seconds, until the marshmallow puffs. Working quickly and carefully, press one pecan half on top of each sweet potato bite. Serve immediately.
Notes
- Store leftover sweet potato bites in an airtight container in the refrigerator for 3-4 days.
- You can slice sweet potatoes up to a few days in advance; if slicing 2-3 days beforehand, keep them submerged in cold water and refrigerated to prevent discoloration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 270mg | 11% |
| Potassium | 430mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 16211IU | 324% |
| Vitamin C | 3mg | 3% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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