Sweet Potato Bites with Marshmallow and Pecans

Picture this: Sweet, caramelized marshmallows atop golden roasted sweet potatoes, with a delightful crunch of pecans. Mouthwatering already? This recipe brings all the warm, cozy flavors of fall into perfect little bite-sized packages. Whether you’re serving these as a fun appetizer for the holiday season or a weeknight treat, Sweet Potato Bites with Marshmallow and Pecans are the perfect blend of sweet, savory, and nutty goodness!

Trust me, if you’re looking to impress with minimal effort, these bites will steal the show—every single time.

Why You’ll Love This Recipe

Easy to prepare: Just a handful of ingredients and quick steps for a show-stopping treat.
Great for gatherings: Perfect finger food for parties, potlucks, or holiday dinners.
Kid-approved: The gooey marshmallows make these irresistible for kids and adults alike!
Versatile: You can easily swap ingredients for different flavor combinations. (More on that later!)

Ingredients Breakdown

2 large sweet potatoes: Look for firm, evenly-sized potatoes to ensure consistent cooking.
2 cups mini marshmallows: Mini marshmallows toast perfectly and balance out the savory of the sweet potatoes.
1 cup chopped pecans: For that coveted crunchy texture. Feel free to toast them beforehand for even more flavor.
2 tbsp butter (melted): Adds richness and helps the pecans stick to the potatoes.
1 tsp ground cinnamon: This spice gives the dish a warm, seasonal element.
Salt and pepper to taste: A pinch of salt actually enhances the sweetness of the sweet potatoes and marshmallows.

Pro Tip: If you want a deeper caramelized flavor, try using dark brown sugar or a drizzle of maple syrup on the sweet potatoes before roasting. It’ll amp up that delicious factor.

Step-by-Step Instructions

Preheat the oven to 400°F (200°C): You’ll want your oven hot and ready, so the sweet potatoes get nice and golden brown.
Prepare the sweet potatoes: Peel and slice the sweet potatoes into 1/2 inch thick rounds. Lay them out on a baking sheet lined with parchment paper, making sure they don’t overlap.
Season and roast: Brush the sweet potato rounds with melted butter and sprinkle with salt, pepper, and cinnamon. Roast in the oven for 20-25 minutes, flipping halfway through until the edges are caramelized and golden.
Top with marshmallows and pecans: Remove the sweet potatoes from the oven, and top each round with mini marshmallows and chopped pecans.
Broil: Turn the oven broiler on low. Broil the sweet potato bites for 1-2 minutes or until the marshmallows are puffed and golden. Keep a close eye on them so they don’t burn!
Serve and enjoy: Once broiled to perfection, transfer the bites to a serving platter and sprinkle with a dash of extra cinnamon if desired. Serve warm and watch them disappear!

Chef’s Tips and Tricks

Choose sweet potatoes wisely: Some sweet potatoes can be stringy—look for smaller spuds, as they tend to have a sweeter, creamier texture.
Watch the broiler: Marshmallows scorch fast, so don’t walk away while they’re under the heat. A little char can be good, but you don’t want them completely burnt.
Prep ahead: You can roast the sweet potatoes earlier in the day and just pop them under the broiler with marshmallows right before you’re ready to serve.

Recipe Variations and Serving Suggestions

This recipe is incredibly versatile! Here are some quick variations:

Mini chocolate chips: Add a sprinkle of mini chocolate chips with the marshmallows for a s’mores-inspired version.
Maple syrup drizzle: For an extra layer of sweetness, drizzle a touch of maple syrup over the bites before serving.
Vegan option: Swap the butter with vegan butter and use vegan marshmallows to make this recipe completely plant-based.
Serving Ideas: These bites are the perfect side dish for holiday dinners or fall-themed parties. Pair them with roasted chicken or serve as part of a Thanksgiving feast.

FAQs

Can I make these in advance? Absolutely! You can roast the sweet potatoes ahead of time—just store them in an airtight container in the fridge. When you’re ready, add the marshmallows and pecans and broil before serving.
Can I freeze sweet potato bites? I wouldn’t recommend freezing, as the marshmallows won’t hold up well when thawed. However, you can freeze the roasted sweet potato rounds and reheat them when ready to use.
How do I store leftovers? Store any leftover bites in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven to crisp up again at 350°F for about 10 minutes.
Can I use other nuts? Absolutely! Walnuts or almonds would work great as substitutes or additions to the pecans.