Description
These caramelized sweet potato bites are roasted to perfection with brown sugar, cinnamon, and butter, then topped with golden mini marshmallows and toasted pecans. A delicious and festive bite-sized side dish or appetizer perfect for holidays like Thanksgiving and Christmas.
Ingredients
Scale
- 3 large sweet potatoes, peeled and cut into thick rounds or cubes
- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup chopped pecans, toasted
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss sweet potato cubes with melted butter, brown sugar, cinnamon, nutmeg, and salt until fully coated.
- Arrange the coated sweet potato pieces evenly on the baking sheet in a single layer.
- Roast for 25–30 minutes, flipping once halfway through, until the potatoes are tender and the edges are caramelized.
- Remove from oven and sprinkle the tops with chopped pecans and mini marshmallows.
- Return to the oven for 4–5 minutes, just until the marshmallows soften and begin to turn golden.
- Serve warm straight from the pan or transfer to a platter for presentation.
Notes
- Cut sweet potatoes evenly for uniform cooking.
- Watch marshmallows closely during final baking to avoid burning.
- Toast pecans ahead of time for added flavor and crunch.
- Can be prepped ahead and reheated before serving.
- Use vegan butter and marshmallows for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 21g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg