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Sweet Potato Bites with Marshmallows and Pecans – Slices of sweet potatoes 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!
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.
Ingredients in Sweet Potato Bites
For marshmallow and pecan-topped sweet potato bites, you’ll just need a handful of common fridge and pantry items including:
- Sweet potatoes
- Maple syrup
- Brown sugar
- Large marshmallows
- Pecans or candied pecans
- Sea or kosher salt, optional
How To Make Sweet Potato Bites with Marshmallows and Pecans
These easy sweet potato bites come together so quickly and easily.
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 one 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.
Prepping and Slicing the Sweet Potatoes
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 side dish is that the sweet potato bites are really just that – just a bite or two.
Can I Make Sweet Potato Bites Without Marshmallows or Nuts?
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.
Flavor Variations for Sweet Potato Bites
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 sweet potato bites are done, you can top them with:
- Sliced avocado
- Pico de gallo
- Sliced or minced jalapeno
- Bacon bits
- Fresh herbs like basil, cilantro, parsley
Or whatever you’re in the mood for!
Storing Sweet Potato Bites
Sweet potato bites with marshmallows and pecans really are a food best made shortly to immediately before you plan to serve them.
However, if you do have leftovers, extra sweet potato bites will keep airtight in the fridge for up to 5 days.
Tips For The Best Marshmallow and Pecan Sweet Potato Bites
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.
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.
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.
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.
- 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)
- 1/2 teaspoon cinnamon
- 24-30 large marshmallows, halved
- 24-30 pecan or candied pecan halves
- Kosher or flaky sea salt, optional for serving
- 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.
*When selecting sweet potatoes in your supermarket, I recommend selecting ones that are similar in size, especially in their girth. Because when you slice the sweet potatoes, if one potato is fat and another skinny, the slices are going to vary dramatically in diameter which will create different cooking times.
**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. Also I strongly prefer heavy duty foil as opposed to regular because it is very resistant to ripping or tearing and is definitely worth the slightly higher price.
Amount Per Serving:
Calories: 274Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 8mgSodium: 147mgCarbohydrates: 44gFiber: 3gSugar: 28gProtein: 3g
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