Name: Sweet Potato Bites with Marshmallows & Pecans Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 medium sweet potatoes (about 2 pounds), peeled and sliced into 1-inch thick rounds; 3 tablespoons melted butter; 1/2 teaspoon salt; 2 tablespoons maple syrup; 12 regular-sized marshmallows, halved; 24 pecan halves

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If you’re searching for a show-stopping finger food that charms guests of every age, look no further than these Sweet Potato Bites with Marshmallows & Pecans. Imagine sweet, caramelized potato rounds topped with gooey, golden marshmallows and crowned with crunchy pecan halves—all drizzled in a touch of maple syrup. Irresistible, right? Whether you serve them as an appetizer or a fun side at your next family gathering, these little bites bring all the coziness of a holiday favorite in a nifty, two-bite package. Sweet Potato Bites with Marshmallows & Pecans offer the perfect storm of flavor and texture: creamy, toasty, crispy, and just the right pop of sweetness in every mouthful.

Sweet Potato Bites with Marshmallows & Pecans Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed how a few everyday ingredients come together to create something that feels truly festive and special. Each one is vital, offering color, crunch, sweetness, and that unforgettable oven-baked aroma that brings everyone into the kitchen.

Sweet potatoes: Choose similarly sized sweet potatoes for uniform rounds that bake evenly and look tidy when plated.
Melted butter: Adds richness and gives the potatoes a lovely golden color as they roast.
Salt: Just a sprinkle enhances the natural sweetness of the potatoes and balances every bite.
Maple syrup: Brings out the caramelly notes in both sweet potatoes and marshmallows while adding a hint of sticky-sweet goodness.
Marshmallows: When broiled, they puff up and turn perfectly gooey with golden tops—don’t be tempted to skip them!
Pecan halves: Their nutty, toasty crunch is the perfect finishing contrast—try lightly toasting them first for extra flavor depth.

How to Make Sweet Potato Bites with Marshmallows & Pecans

Step 1: Prep the Sweet Potatoes

Start by peeling your sweet potatoes and slicing them into thick, 1-inch rounds. Taking the time to keep your slices consistent means even roasting and a balanced bite in every piece. Carefully lay them out in a single layer on a parchment-lined baking sheet to avoid sticking and for easy cleanup later.

Step 2: Brush, Season, and Bake

Brush both sides of each sweet potato round with the melted butter. Sprinkle a little salt over the tops—this step is small, but it makes a world of difference, highlighting the sweet flavor we all love. Bake at 425°F (220°C) for 20 minutes, then flip them over and let them bake another 15 to 20 minutes. You’re aiming for rounds that are tender, with the edges just beginning to brown.

Step 3: Sweeten and Toss

Once your sweet potatoes are fork-tender and lightly golden, take them out of the oven. Gently drizzle the maple syrup over the rounds while they’re still warm, then toss or brush them lightly so each piece shimmers with that lovely glaze. This not only adds depth of flavor but helps the marshmallows stick during the next step.

Step 4: Top with Marshmallows and Broil

Place a marshmallow half on top of each sweet potato round. Slide the tray under the broiler and toast for 1 to 2 minutes, keeping a close eye—marshmallows can go from golden to charred in a flash! Broiling turns them gloriously gooey and perfectly toasted on top.

Step 5: Finish with Pecans and Serve

As soon as the marshmallows come out bubbly and golden, press a pecan half right on top. The heat will gently toast the pecan and secure it into the melty marshmallow. Serve your Sweet Potato Bites with Marshmallows & Pecans immediately for the ultimate warm, melty treat.

How to Serve Sweet Potato Bites with Marshmallows & Pecans

Garnishes

A sprinkle of cinnamon or pumpkin pie spice can add a hint of warmth and sophistication. You might also try a tiny pinch of flaky sea salt on top for a grown-up twist that balances out the sweetness beautifully. Fresh herbs like rosemary can add wonderful color contrast if you’d like to dress them up for the holidays.

Side Dishes

Sweet Potato Bites with Marshmallows & Pecans are wonderful alongside classic Thanksgiving fare—think roasted turkey, green beans, or a bright cranberry relish. You can also pair them with a fresh autumn salad or even as a fun appetizer before a main course of roast chicken or pork loin.

Creative Ways to Present

For a playful party platter, arrange the bites in concentric circles on a big wooden board, maybe with fresh sage leaves tucked in for color. Or, turn each Sweet Potato Bite with Marshmallows & Pecans into an hors d’oeuvre by inserting a festive toothpick—making it easy for guests to grab as they mingle. You could even stack them for a playful “mini tower” effect on individual plates for an elegant starter.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any of these sweet, nutty bites left over, place them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, just waiting to be warmed up again for a snack or a second holiday round.

Freezing

While they can technically be frozen, the marshmallows may lose their texture when thawed, so I recommend freezing just the roasted sweet potato rounds. Wrap tightly and freeze for up to 2 months. When you’re ready to serve, simply thaw, reheat, and finish off under the broiler with marshmallow and pecan toppings as usual.

Reheating

To bring Sweet Potato Bites with Marshmallows & Pecans back to their melty, toasty best, line them up on a baking sheet and heat in a 350°F (175°C) oven for 8 to 10 minutes. If you want to restore that gooey marshmallow top, broil briefly at the end—just 30 seconds or so should do the trick.

FAQs

Can I make Sweet Potato Bites with Marshmallows & Pecans ahead of time?

You can roast the sweet potato rounds and store them in the fridge up to a day in advance. When you’re ready to serve, simply add the marshmallows and pecans and broil for a quick finish—freshly melted marshmallow is definitely the way to go!

Is there a way to make this recipe vegan?

Absolutely! Swap out the butter for melted coconut oil or a plant-based butter, and choose vegan marshmallows. Double-check that your maple syrup is pure and you’re all set for a plant-based version.

What if I don’t have maple syrup on hand?

If you’re out of maple syrup, honey or agave nectar can work as subtler substitutes. Each brings a slightly different flavor, but they all add that lovely, sticky sheen that helps the marshmallows adhere.

How do I toast the pecans for extra flavor?

For maximum crunch and aroma, toast the pecan halves in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and just beginning to brown. Let them cool before topping your bites.

Can I make mini Sweet Potato Bites with Marshmallows & Pecans?

If you want a more bite-sized version, simply cut your sweet potatoes into smaller rounds and use mini marshmallows. It’s a fun way to stretch the recipe for parties or kids’ gatherings!

Final Thoughts

Sweet Potato Bites with Marshmallows & Pecans are a guaranteed crowd-pleaser, whether you serve them at a fancy holiday feast or a cozy family night. With their playful look, dreamy textures, and just the right touch of sweetness, they have a way of making any gathering feel more festive. Give them a try—you’ll be amazed at how quickly they disappear from the table!

Sweet Potato Bites with Marshmallows & Pecans Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 50 minutes
Yield: 24 bites 1x
Diet: Vegetarian

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Description

These Sweet Potato Bites with Marshmallows & Pecans are a delightful combination of sweet, savory, and crunchy flavors that make for a perfect appetizer or side dish, especially during the holiday season. The tender sweet potatoes, gooey marshmallows, and toasted pecans create a mouthwatering treat that will impress your guests.

Ingredients

Scale

Sweet Potato Rounds:

4 medium sweet potatoes (about 2 pounds), peeled and sliced into 1-inch thick rounds
3 tablespoons melted butter
1/2 teaspoon salt

Toppings:

2 tablespoons maple syrup
12 regular-sized marshmallows, halved
24 pecan halves

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Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C).
Prepare Sweet Potatoes: Arrange sweet potato rounds on a parchment-lined baking sheet. Brush both sides with melted butter, sprinkle with salt, and bake for 20 minutes. Flip the rounds and bake for an additional 15–20 minutes until tender and lightly browned.
Add Toppings: Remove from the oven, drizzle with maple syrup, and toss gently to coat. Place a marshmallow half on top of each sweet potato round. Broil for 1–2 minutes until marshmallows are golden.
Final Touch: Immediately press a pecan half onto each marshmallow and serve warm.