Hey there, sweet potato lovers! If you’re craving something sweet, savory, and just a little gooey, these Sweet Potato Rounds with Marshmallow and Pecans hit all the right notes. This recipe is perfect for a holiday side dish or a cozy fall snack. Crispy sweet potato slices topped with melty marshmallows and crunchy, toasted pecans—trust me, you’ll keep coming back for more!
Imagine buttery sweet potatoes, sweet toasted marshmallows, and crunchy pecans—all in one bite. Ready to try?
Why You’ll Love This Recipe
- Easy to Make: Just slice, roast, top, and bake! It’s super simple but looks like something you’d find on a festive table.
- Minimal Ingredients: You only need a handful of pantry staples—and maybe a sweet potato or two!
- Fast Prep and Bake Time: These can be on your table in under 30 minutes, which is perfect for last-minute gatherings.
- Kid-Friendly: Sweet potatoes + marshmallows = a winner for little (and big) ones alike.
Ingredients Breakdown
- 2 large sweet potatoes: Choose firm, smooth potatoes for easy slicing. You can keep the skin on for extra nutrients or peel them if you prefer a smoother texture.
- 2 tablespoons olive oil: This helps give the sweet potato rounds a lovely golden crisp as they roast.
- Salt and pepper: Add to taste, for that perfect sweet-salty balance.
- 1/2 cup mini marshmallows: These get delightfully gooey and toasted on top.
- 1/4 cup pecans, chopped: Chopping them ensures they toast up perfectly without overpowering each bite.
- Optional: Maple syrup or honey: A light drizzle before serving can push this dish into dessert territory in the best possible way.
Pro Tips:
Sweet Potatoes: Slice them about 1/4-inch thick to get that ideal crispy outside and tender inside. Too thick, and they take much longer to cook; too thin, and they might burn.
Pecans: Lightly toast the pecans before adding them for an even richer flavor. Just a couple of minutes on a dry skillet will do the trick.
Step-by-Step Instructions
- Preheat: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- Slice the potatoes: Wash and dry your sweet potatoes, then slice them into 1/4-inch rounds. No need to peel them unless you prefer it that way.
- Toss and season: In a large bowl, toss the sweet potato slices in olive oil, making sure they are well-coated. Lay them in a single layer on your prepared baking sheet, then sprinkle with salt and pepper.
- Roast: Bake for 20 minutes, flipping halfway through until they’re golden brown and cooked through.
- Add toppings: Once your potatoes are roasted, remove the tray from the oven and top each round with a few mini marshmallows and chopped pecans.
- Broil: Place the baking sheet under the broiler for 1-2 minutes. Keep a close eye on them; you want the marshmallows to brown and puff up without burning!
- Serve: If you’d like a little extra sweetness, drizzle with some maple syrup or honey before serving. Enjoy warm!
Chef’s Tips and Tricks
- Prevent Burning: Marshmallows cook quickly, so don’t walk away while they’re under the broiler. Stand by and be ready to pull them out as soon as they’re perfectly toasted.
- Make It Ahead: You can roast the sweet potatoes ahead of time, then top with the marshmallows and pecans and finish them off under the broiler just before serving.
Recipe Variations and Serving Suggestions
- Make it Vegan: Swap the marshmallows for a vegan brand (like Dandies) and you’ve got a plant-based snack that everyone can enjoy!
- Add Some Spice: If you like a bit of heat, try sprinkling a dash of cayenne or smoked paprika over the sweet potatoes before roasting.
- As a Side Dish: Serve these rounds alongside roasted turkey or glazed ham for a fun, decorative side dish.
- Sweet Potato Bruschetta: Turn these into a type of “bruschetta” by adding whipped cream cheese or goat cheese under the marshmallow topping for an indulgent twist.
FAQs
- Can I make these sweet potato rounds ahead of time? Yes! You can roast the potatoes ahead and store them in the fridge for up to 2 days. When you’re ready to serve, top with marshmallows and pecans, then broil.
- How do I store leftovers? Store any leftover rounds in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F for about 10 minutes.
- Can I freeze sweet potato rounds? The potatoes themselves freeze well after roasting, but the marshmallows don’t hold up great in the freezer. If you’re planning on freezing, freeze the sweet potato rounds separately and add fresh toppings before reheating.
Sweet Potato Rounds with Marshmallow and Pecans
Ingredients
- 2 large sweet potatoes, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup mini marshmallows
- 1/4 cup pecans, chopped
- Optional: Maple syrup or honey for drizzling
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the sweet potatoes and toss them with olive oil, salt, and pepper. Arrange on the baking sheet.
- Roast sweet potatoes for 20 minutes, flipping halfway through.
- Top with marshmallows and pecans, then broil for 1-2 minutes until marshmallows are toasted.
- Optional: Drizzle with maple syrup or honey before serving. Enjoy warm!
I hope you and your loved ones enjoy every delicious bite of these easy Sweet Potato Rounds with Marshmallow and Pecans! Have you made this recipe? Leave a comment below and let me know how it turned out, or tag #TheKitchensAid on Instagram to share your creation!
