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Sweet Potato Bites with Marshmallows and Pecans
5 from 24 votes

Sweet Potato Bites with Marshmallows and Pecans

Sweet Potato Bites with Marshmallows and Pecans feature sliced sweet potatoes brushed with a cinnamon-sweet maple butter glaze, baked until tender, then topped with halved marshmallows and pecans for a toasted, soft, and crunchy treat. This combination brings together sweet, spiced, and nutty flavors with varied textures, ideal for a festive side or snack.

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings: 8
Calories: 274 kcal
Course: Side Dish, Salad
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350F, line a baking sheet with heavy-duty aluminum foil**(see Notes), spray generously with cooking spray; set aside.
  2. 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.
  3. 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.
  4. Evenly brush the mixture over the tops of the sweet potato slices.
  5. 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.
  6. While the sweet potatoes bake, halve the marshmallows.
  7. Once the sweet potatoes are cooked through, add a marshmallow half and a pecan or candied pecan to the top of each.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 274

% 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.