Sweet Potato Bites with Marshmallows and Pecans — Sliced sweet potato rounds are brushed with a maple cinnamon-and-sugar mixture, baked, and then topped with marshmallows and pecans! Sweet, decadent, FAST and EASY! Great for busy weeknights especially when the weather is chilly. Or put these perfect little bites on your Thanksgiving and holiday menus!
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Sweet Potato Bites Recipe
I am a sweet potato lover in all ways and forms — from sweet potato casserole to roasted sweet potato salad! And these little sweet potato bites are so fun and best of all, they’re fast and easy to make!
Sliced sweet potatoes are brushed with a heaven-scented mixture of melted butter, maple syrup, brown sugar, and cinnamon before baking them.
They’re sensationally good just like that, but then topping these perfect two-bite wonders with marshmallows and pecans takes them over the top.
Being that the sweet potatoes are sliced, they cook quickly in just about 15 minutes, so that these sweet potato bites are a great weekday side dish for your family.
They’re especially tasty in cooler weather because they just have so much coziness going on.
Apart from that, they’re a great Thanksgiving or Christmas side dish to serve with your holiday meal.
Ingredients in Sweet Potato Bites
For the poppable sliced sweet potatoes with marshmallows and pecans, you’ll just need a handful of common fridge and pantry items:
- Sweet potatoes
- Butter
- Maple syrup
- Brown sugar
- Cinnamon
- Large marshmallows
- Pecans or candied pecans
- Sea or kosher salt, optional
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Sweet Potato Bites
These easy sweet potato appetizer bites come together so quickly and easily. This sweet potato side dish takes just 30 minutes to prepare from start to finish!
- Begin by preheating the oven to 350F, lining a sheet pan with heavy duty foil if you’d like to help save on cleanup time and effort, and then lay thinly sliced sweet potatoes rounds on the baking sheet.
- Mix together the butter, maple syrup, brown sugar, and cinnamon, in a microwave-safe bowl and heat for 1 minute.
- Brush this melted butter mixture over the sweet potatoes and then bake for 15 minutes or until they’re tender and cooked through. Your house will smell lovely as they are baking!
- Halve the marshmallows while the sweet potatoes bake and then add a half to the baked sweet potato bites.
- Then add the pecans. If you have candied pecans, they’re wonderful too!
- Return to the oven for another couple of minutes, or until the marshmallows are lightly golden browned.
- Then, serve up the sweet potato bites with those gooey marshmallow tops and toasted pecans to your hungry taste-testers! Season with a pinch of sea salt or kosher salt if desired.
Recipe FAQs
I peeled the sweet potatoes for these sweet potato bites but if you don’t mind the skin on sweet potatoes, go ahead and keep it on. It has a reputation for being on the tougher side, but because the bites are quite thin, it’s not as noticeable.
I recommend slicing the sweet potatoes into rounds approximately 1/4-inch thick. If they’re too thin, they won’t support the weight of the marshmallow and pecan, not to mention they’ll cook faster.
However, if they’re too thick, they’ll take longer to cook, and they’re also more of a mouthful. The beauty of this sweet potato appetizer is that the sweet potato bites are really just that — just a bite or two.
Yes, you definitely can! Prep and bake them as directed, for about 15 minutes, and then just stop there. No need to add the halved marshmallows or nuts.
Sweet potato marshmallow bites really are a food best made shortly to immediately before you plan to serve them. However, if you do have leftovers, extra sliced sweet potatoes with marshmallows and pecans on top will keep airtight in the fridge for up to 5 days.
Recipe Variations to Try
In keeping with the idea that possibly some people don’t want marshmallows or nuts on their sweet potatoes, you can explore other flavor ideas.
If you’re going this way, I would skip the butter, maple, and brown sugar mixture and just sprinkle with salt and freshly ground black pepper before roasting.
After the oven baked sweet potato bites are done, you can also top them with:
- Guacamole
- Sliced avocado
- Pico de gallo
- Salsa
- Relish
- Sliced or minced jalapeno
- Bacon bits
- Fresh herbs like basil, cilantro, parsley
Or whatever you’re in the mood for!
What to Serve with Sweet Potato Bites
Sweet potatoes with marshmallows on top are one of my all-time favorite dishes to see at the Thanksgiving or Christmas dinner table.
Try serving these sweet potato rounds with one or more of the following holiday recipes:
- Thanksgiving Stuffing or Cornbread Stuffing
- Loaded Twice Baked Potato Casserole
- Roasted Turkey
- Roasted Tri-Color Carrots
- Cranberry Baked Brie
- Honey Baked Ham
- Slow Cooker Pork Tenderloin
Tips for the Best Marshmallow Sweet Potato Bites
Line you pan: I suggest lining your pan with heavy duty aluminum foil, then spraying it with cooking spray, because this will help prevent a hard sugar mess on your baking sheet.
Remove the bites from the pan ASAP: Additionally, after the marshmallow is toasted and you remove the pan from the oven, immediately remove the sweet potato bites from the baking sheet.
If they cool in the pan, they will stick and be difficult to remove.
Keep a close eye on the bites: Make sure after you add the marshmallows and the pecans and return the baking sheet to the oven that you keep a very close eye on things so they don’t burn.
Marshmallows are notorious for burning due to the high sugar content, and although this is a relatively cool oven at only 350F rather than say under the broiler, nevertheless watch them.
Rearrange the marshmallows, as needed: The marshmallows will slide a bit so as soon as you pull them from the oven, push them back in the middle, and let them cool slightly before serving.
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Sweet Potato Bites with Marshmallows and Pecans
Ingredients
- 4 medium sweet potatoes, peeled and sliced into 1/4-inch rounds*
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar. packed, light or dark
- ½ teaspoon ground cinnamon
- 24-30 large marshmallows, halved
- 24-30 pecan or candied pecan halves
- Kosher or flaky sea salt, optional for serving
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
The photography on this blog is fantastic. I wonder if you do it yourself. I will have to buy some yams (sweet potatoes) before I can try this recipe. Not a big fan of maple flavoring with the sweet potato. In this recipe, I think I would prefer pumpkin pie seasoning. Also, I would like the salt and pepper on the potato slices. Thanks for sharing your beautiful work.
Yes I do it myself, thanks for the compliments! Enjoy the recipe!
This sounds yummy! Love your new picture. How did you get 10 years younger?? 😉
Thank you! I appreciate that 🙏