Sweet Potato Bites with Marshmallows and Pecans
User Reviews
5
Sweet Potato Bites with Marshmallows and Pecans
Description
The recipe begins by peeling and slicing medium sweet potatoes into ¼-inch rounds, creating uniform pieces for even cooking. These rounds are brushed with a warm mixture of unsalted butter, maple syrup, brown sugar, and cinnamon, infusing them with sweet spice. Baking at 350°F softens the potatoes while caramelizing the glaze slightly.
After baking, the sweet potato slices are topped with halved large marshmallows and pecan halves, which then toast during a brief additional baking step to melt marshmallows lightly and add crunch from the pecans. The sweet potatoes’ natural sweetness pairs well with the rich glaze and nutty pecans, while the marshmallows add a gooey contrast.
For cooking, selecting sweet potatoes of similar size helps ensure consistent slice thickness and baking time. Lining the baking sheet with heavy-duty foil and spraying it with cooking spray prevents sticky sugar buildup and tearing during baking. The dish can be served warm, optionally sprinkled with flaky sea salt for a touch of savory contrast.
Ingredients
- 4 sweet potato peeled and sliced into 1/4-inch rounds, medium
- 2 tablespoons butter unsalted
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar light or dark, packed
- ½ teaspoon ground cinnamon
- 24-30 marshmallows halved, large
- 24-30 pecans or candied pecan halves
- kosher salt optional for serving, or flaky sea salt
Instructions
- Preheat the oven to 350F, line a baking sheet with heavy-duty aluminum foil**(see Notes), spray generously with cooking spray; set aside.
- Add the sweet potato rounds to the baking sheet in an even single flat layer. It's okay if they're touching on the sides, but don't let them overlap; set aside.
- To a medium microwave-safe bowl or glass measuring cup, add the butter, maple syrup, brown sugar, cinnamon, and heat on high power for 1 minute. Stir to combine.
- Evenly brush the mixture over the tops of the sweet potato slices.
- Bake for 15 minutes, or until the sweet potato rounds are done and fork-tender. Start checking at about 11-12 minutes since all ovens bake differently and the exact thickness of your sweet potatoes will effect baking time. If you sliced them a bit thicker, they may take longer than 15 minutes to cook through.
- While the sweet potatoes bake, halve the marshmallows.
- Once the sweet potatoes are cooked through, add a marshmallow half and a pecan or candied pecan to the top of each.
- Return sheet pan to the oven and bake for about 3 minutes more, or until the marshmallows are lightly golden browned. Make sure to keep a close eye on them since marshmallows are very prone to burning quickly.
- Remove the sheet pan from the oven and it's likely that the marshmallows will have slid a bit, so push them back in the middle.
- Then, immediately remove the sweet potatoes from the baking sheet using a small spatula, place on a serving platter, and allow them to cool slightly before serving. Tip - Make sure you don't allow them to cool on the baking sheet because they will be prone to sticking and will be more difficult to remove.
Notes
- Choose sweet potatoes of similar size to ensure even slice thickness and consistent baking times.
- Line the baking sheet with heavy-duty aluminum foil sprayed with cooking spray to prevent sticky sugar residue and tearing.
- Heavy-duty foil is preferred over regular for better durability during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 274kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 8mg | 3% |
| Sodium | 147mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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