Sweet Potato Bites with Marshmallows & Pecans turn creamy, naturally sweet potatoes into an easy bite-size side dish with a buttery pecan crunch and toasted marshmallow topping. Each piece combines soft sweet potato with crisp nuts and lightly browned marshmallows for a festive contrast of textures.
These bites are especially useful for holiday meals because they can be assembled ahead and baked just before serving. Roasting the sweet potatoes first concentrates their flavor while keeping the pieces sturdy enough to hold their toppings.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 sweet potato bites
- Servings: 8 servings
- Difficulty: Easy
What Makes This Recipe Work
- Roasting concentrates the sweet potato flavor: High heat develops caramelized edges while keeping the centers tender.
- Thick slices hold their shape: Cutting the sweet potatoes into 1/2-inch rounds gives each bite enough structure for the toppings.
- Maple syrup complements the natural sweetness: A small amount adds depth without making the dish overly sugary.
- Pecans add needed texture: Buttery chopped nuts provide crunch against the soft sweet potato and marshmallows.
- A short second bake toasts the marshmallows: The toppings brown quickly without giving the sweet potatoes time to dry out.
Tools for This Recipe
- Large rimmed baking sheet
- Parchment paper
- Sharp chef's knife
- Large mixing bowl
- Small microwave-safe bowl or saucepan
- Small mixing bowl
- Pastry brush or spoon
Ingredient Notes
- ■ Sweet potatoes: Choose firm, similarly sized sweet potatoes so the slices cook at the same rate.
- ■ Pure maple syrup: It adds a subtle caramel-like flavor; honey can be substituted.
- ■ Pecans: Their rich flavor works well; walnuts are a reasonable substitute.
- ■ Mini marshmallows: They melt and brown quickly; larger marshmallows can be cut but may take longer.
- ■ Unsalted butter: Helps the sweet potato edges brown; salted butter can be used with reduced salt.
Step-by-Step Method
- Heat the oven. Preheat the oven to 425°F (220°C) . Line a large rimmed baking sheet with parchment paper.
- Slice the sweet potatoes. Peel the sweet potatoes and cut them crosswise into rounds about 1/2 inch thick . Try to keep the slices similar in thickness so they roast evenly.
- Season the sweet potatoes. Place the sweet potato rounds in a large bowl. Add the 2 tablespoons melted butter, 2 tablespoons maple syrup, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt . Toss until the slices are evenly coated.
- Arrange for roasting. Place the sweet potato rounds in a single layer on the prepared baking sheet, leaving a little space between them.
- Roast until tender. Roast for 20–25 minutes , turning the rounds carefully about halfway through. They should be tender when pierced with a fork, with lightly browned edges.
- Prepare the pecan topping. While the sweet potatoes roast, combine the 1/2 cup chopped pecans, 1 tablespoon brown sugar, and 1 tablespoon melted butter in a small bowl. Stir until the pecans are evenly coated and crumbly.
- Add the toppings. Remove the sweet potatoes from the oven. Reduce the oven temperature to 400°F (200°C) . Spoon a small amount of the pecan mixture onto each sweet potato round, then top with a few mini marshmallows.
- Toast the marshmallows. Return the baking sheet to the oven and bake for 5–7 minutes , watching closely. The marshmallows should be puffed and lightly golden.
- Serve warm. Let the bites stand for about 5 minutes before transferring them to a serving platter. Serve warm while the sweet potatoes are tender and the marshmallow topping is soft.
Make-Ahead and Storage Notes
- For the best texture, serve these bites shortly after baking. Leftovers can be refrigerated in an airtight container for up to 3 days .
- To make ahead, roast the sweet potato rounds up to 1 day in advance and refrigerate them in a covered container.
- Freezing is not recommended because the roasted sweet potato texture and marshmallow topping can become soft and watery after thawing.
FAQ
Can I use canned sweet potatoes?
Canned sweet potatoes are not recommended because they are already soft and difficult to cut into sturdy rounds. Fresh sweet potatoes hold their shape better during roasting and topping.
Can I make these sweet potato bites ahead of time?
Yes. Roast the sweet potato rounds and prepare the pecan mixture up to 1 day ahead.
Can I use walnuts instead of pecans?
Yes. Chopped walnuts are a good substitute, although they have a slightly firmer texture and less buttery flavor than pecans.
How do I keep the marshmallows from burning?
Use mini marshmallows and watch them closely during the final bake. They only need a few minutes at 400°F (200°C) to puff and brown.
Can I make larger sweet potato bites?
Yes, but larger rounds will need more topping and may require additional roasting time. Keep the slices close to 1/2 inch thick so they remain sturdy without becoming difficult to cook through.
Ingredients
Method
Method
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Peel the sweet potatoes and cut them crosswise into rounds about 1/2 inch thick. Try to keep the slices similar in thickness so they roast evenly.
- Place the sweet potato rounds in a large bowl. Add the 2 tablespoons melted butter, 2 tablespoons maple syrup, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt. Toss until the slices are evenly coated.
- Place the sweet potato rounds in a single layer on the prepared baking sheet, leaving a little space between them. If the slices are crowded, they will steam more than roast.
- Roast for 20–25 minutes, turning the rounds carefully about halfway through. They should be tender when pierced with a fork, with lightly browned edges. If the centers are still firm, continue roasting for a few minutes.
- While the sweet potatoes roast, combine the 1/2 cup chopped pecans, 1 tablespoon brown sugar, and 1 tablespoon melted butter in a small bowl. Stir until the pecans are evenly coated and crumbly.
- Remove the sweet potatoes from the oven: Reduce the oven temperature to 400°F (200°C). Spoon a small amount of the pecan mixture onto each sweet potato round, then top with a few mini marshmallows. Keep the marshmallows mostly centered so they do not slide off as they melt.
- Return the baking sheet to the oven and bake for 5–7 minutes, watching closely. The marshmallows should be puffed and lightly golden, while the pecans should look toasted but not dark.
- Let the bites stand for about 5 minutes before transferring them to a serving platter. Serve warm while the sweet potatoes are tender and the marshmallow topping is soft.
