Sweet Potato Bites
Tender roasted sweet potato rounds get a holiday-inspired finish with warm cinnamon and maple, a puffed marshmallow topping, and a pecan pressed into every bite. They work well as a festive appetizer or a sweet-and-savory side.
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Servings: 4
Ingredients
- 2 large sweet potatoes, peeled and sliced into ½-inch-thick rounds
- 2 tbsp melted butter
- 1 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 12 marshmallows, sliced in half
- 24 pecan halves
Instructions
- Heat the oven to 400°F and cover a baking sheet with parchment paper.
- Arrange the sliced sweet potatoes on the prepared baking sheet. Pour the melted butter and maple syrup over them, then add the cinnamon and salt. Toss until every piece is thoroughly coated, then spread the rounds into a single layer.
- Bake for 20–25 minutes, turning the rounds over halfway through cooking. They are ready when the sweet potatoes are tender.
- Set one marshmallow half on each sweet potato round. Switch the oven to high broil and broil for 30–60 seconds, just until the marshmallows puff.
- As soon as the bites come out of the oven, carefully press one pecan half into the marshmallow on each round. Serve immediately.