If you are craving something sweet, savory, and just a little bit gooey, these sweet potato rounds topped with toasted marshmallows and crunchy pecans hit every single note. Picture buttery, caramelized slices of sweet potato crowned with puffed golden marshmallows and toasty chopped pecans, all in one warm, irresistible bite. It is the kind of dish that looks like it belongs on a festive table yet is easy enough to throw together on an ordinary Tuesday.
I love this recipe because it walks the line between side dish and treat so gracefully. It is perfectly at home next to a holiday roast, but it is also the sort of thing you will find yourself making just because you want a cozy afternoon snack. Crispy edges, tender centers, melty marshmallow, and a nutty crunch, this one has a way of pulling everyone into the kitchen the moment it comes out of the oven.
Why You’ll Love This Recipe
The best part is how genuinely easy it is. You simply slice, roast, top, and broil, yet the finished platter looks like something you fussed over for ages. It is a low-effort, high-reward recipe, which is exactly what you want when the oven and your attention are already stretched thin during the holidays.
It also leans on just a handful of pantry staples. All you really need is a couple of sweet potatoes, a little olive oil, some mini marshmallows, and a scattering of pecans, with an optional drizzle of maple syrup or honey if you want to nudge it toward dessert. Minimal shopping, minimal cleanup, maximum payoff.
And it is fast and family-friendly to boot. These rounds can be on the table in under 30 minutes, which makes them a lifesaver for last-minute gatherings, and the combination of sweet potatoes and marshmallows is a guaranteed hit with little ones and grown-ups alike. Few dishes bridge the kids-table and the grown-up-table divide as effortlessly.
Ingredients
You will start with 2 large sweet potatoes, sliced into even quarter-inch rounds. Choose firm, smooth potatoes for easy, uniform slicing, and feel free to leave the skins on for extra nutrients and rustic charm, or peel them if you prefer a smoother bite. Toss those rounds with 2 tablespoons of olive oil, which is the key to that lovely golden crisp, and season with salt and pepper to taste for the perfect sweet-salty balance.
For the toppings you will need half a cup of mini marshmallows, which puff and toast beautifully under the broiler, and a quarter cup of pecans, chopped so they toast evenly without overpowering each bite. If you want to lean into the indulgence, keep a little maple syrup or honey on hand for a light drizzle just before serving. Lightly toasting the pecans in a dry skillet beforehand deepens their flavor even further, though it is entirely optional.
Step-by-Step Instructions
Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius) and lining a baking sheet with parchment paper, or lightly oiling it, to keep the rounds from sticking. A hot oven ensures the sweet potatoes crisp at the edges while turning tender in the middle.
Wash and dry your sweet potatoes, then slice them into even quarter-inch rounds. This thickness is the sweet spot, thick enough to stay tender inside but thin enough to develop crisp edges. Too thick and they take forever to cook through, too thin and they risk burning before the tops are ready for toppings.
In a large bowl, toss the slices in olive oil until they are well coated, then lay them out in a single layer on your prepared baking sheet and sprinkle with salt and pepper. Giving them room on the pan helps them roast rather than steam, which is what you want for that golden finish.
Roast the rounds for about 20 minutes, flipping them halfway through, until they are golden brown and cooked through. Once they are tender, pull the tray from the oven and top each round with a few mini marshmallows and a sprinkle of chopped pecans.
Now switch on the broiler and slide the tray underneath for just 1 to 2 minutes. Keep a very close eye on things here, because marshmallows go from perfectly puffed and golden to scorched in a matter of seconds. As soon as they are toasted to your liking, take them out, drizzle with a little maple syrup or honey if you like, and serve warm.
Tips for the Best Sweet Potato Rounds
The single most important tip is simple: do not walk away from the broiler. Marshmallows toast in the blink of an eye, so stand right there and be ready to pull the tray the instant they turn golden and puffy. Consistent quarter-inch slices also make a real difference, since uneven rounds mean some pieces burn while others stay underdone.
These rounds are a wonderful addition to a bigger seasonal spread. Serve them alongside our maple roasted carrots with sweet candied pecans for a table full of cozy, sweet-savory sides, or set them out on a snack board next to a bowl of roasted red pepper hummus with fresh veggie sticks to balance all that sweetness with something bright and savory.
Finally, take advantage of how make-ahead friendly this is. You can roast the sweet potato rounds earlier in the day, then add the marshmallows and pecans and run them under the broiler just before serving. That way the toppings stay fresh and gooey and you are not juggling the broiler while guests are arriving.
Kitchen Gear for This Recipe
- Instant-Read Meat Thermometer
- Enameled Cast Iron Dutch Oven
- Heavy-Duty Sheet Pan Set
- Glass Mixing Bowl Set
As an Amazon Associate, The Kitchen’s Aid earns from qualifying purchases at no extra cost to you.
Frequently Asked Questions
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 are ready to serve, top them with marshmallows and pecans and broil just before bringing them to the table.
How do I store leftovers?
Store any leftover rounds in an airtight container in the fridge for up to 3 days. Reheat them in a 350 degree oven for about 10 minutes to bring back some of their texture.
Can I freeze sweet potato rounds?
The roasted potatoes themselves freeze well, but marshmallows do not hold up in the freezer. If you want to freeze ahead, freeze the plain roasted rounds and add fresh toppings before reheating and broiling.
Can I make these vegan?
Absolutely. Simply swap in a vegan marshmallow brand like Dandies, and skip the honey in favor of maple syrup, and you have a plant-based snack everyone can enjoy.
What thickness should I slice the sweet potatoes?
Aim for an even quarter-inch. That thickness gives you crispy edges and a tender center without the rounds taking too long to cook or burning before the toppings go on.
I hope you and your loved ones savor every gooey, crunchy bite of these sweet potato rounds, and if you are rounding out a cozy menu you will find plenty more healthy eating ideas to inspire you. If you make them, leave a comment below and tag @thekitchensaid on Instagram so I can see your delicious creations.
Sweet Potato Rounds with Toasted Marshmallow and Pecans
American · Side dish
Crispy roasted sweet potato rounds topped with toasted mini marshmallows and chopped pecans, an easy holiday side or cozy snack.
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 400F (200C) and line a baking sheet with parchment paper.
- Slice the sweet potatoes into 1/4-inch rounds and toss with olive oil, salt, and pepper, then arrange in a single layer.
- Roast for 20 minutes, flipping halfway through, until golden and tender.
- Top with mini marshmallows and chopped pecans, then broil 1-2 minutes until toasted. Drizzle with maple syrup or honey and serve warm.
Nutrition: 210 calories
