Sweet Potato Rounds with Marshmallows

5 from 6 votes

These sweet potato rounds with marshmallows are similar to sweet potato casserole but only bite-sized - definitely a crowd pleasing dish for Thanksgiving!

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There are two times a year I eat marshmallows:

  1. With s’mores during the summer
  2. With sweet potatoes for Thanksgiving!

The latter is usually in the form of a sweet potato casserole, which I absolutely love! But I find that my family is more traditional and goes for the more savory dishes, so I usually end up with so much leftover casserole. This year, I decided to switch things up with these bite-sized sweet potato rounds with marshmallows. The recipe is inspired by sweet potato casserole with pretty much the same ingredients and same flavor.

But it’s much easier to make, with more manageable portions and lower calories overall. You can just have a couple rounds and be totally satisfied! Plust they’re totally adorable!

Sweet potato rounds on a white dish with melted marshmallows and pecans

How to Make Sweet Potato Rounds

For this recipe, I only used one large sweet potato. It makes for about 3 servings. With all the ever-growing array of Thanksgiving side dishes, this should be just enough for my family. I wash and peel the sweet potato, then slice it into thick rounds, about ¼ inch thick.

Sliced sweet potatoes on a cutting board

In a large bowl, I drizzle the sweet potatoes with maple syrup and salt and use my hands to coat them well. Then I transfer the sweet potatoes to a baking dish, spray with cooking spray and roast in the oven. The they come out they are warm, caramelized and super tender.

Sliced sweet potatoes on a baking sheet after being baked

Next I just place marshmallows on top of each sweet potato round and broil it in the oven until the marshmallows deflate. Then I immediately throw on the crushed pecans so they stick to the marshmallows. You can also add the pecans before you broil them.

I used a healthier marshmallow in my images below which will explain why the marshmallows may look slightly different than what you’re used to seeing. But the video below shows the typical Kraft marshmallows we’re all used to. It works well with both of them and just depends on your preference.

Close up of the sweet potato rounds with marshmallows and pecans

This Thanksgiving side dish is warm, sweet and savory and very kid-friendly. It reminds of sweet potato casserole without a commitment of making an entire casserole dish. And the great thing is you can slice the sweet potatoes in advance. You can even roast them in advance and just pop the marshmallows on right before serving. It’s such a sweet treat that it almost tastes like dessert! I hope you try it for your Thanksgiving meal!

If you make this healthy-ish feelgood Sweet Potato Rounds recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

For more sweet potato recipes, check out:

Sweet Potato Rounds

These sweet potato rounds with marshmallows are similar to sweet potato casserole but only bite-sized – definitely a crowd pleasing dish for Thanksgiving!
5 from 6 votes
Servings 3
Course Side Dish
Calories 190
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins


  • 1 large sweet potato peeled and sliced into 1/4-inch-thick rounds
  • Cooking spray
  • 1 tablespoon maple syrup
  • Kosher salt
  • 12 marshmallows
  • 2 tablespoons pecans chopped


  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Spray a large baking sheet with cooking spray. Add the sliced sweet potatoes, drizzle with maple syrup and season with kosher salt. Toss the sweet potatoes to make sure they are well coated with the maple syrup.
  • Arrange the sweet potatoes in an even layer. Spray the tops lightly with cooking spray. Bake for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender.
  • Top each sweet potato round with one marshmallow, and broil on high for 30-60 seconds, until the marshmallow puffs. Immediately sprinkle the chopped pecans on top and serve.



Recipe: This recipe is inspired by WonkyWonderful
Recipe: This recipe was adapted from
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can peel and slice the sweet potatoes in advance to save on the prep work. 
If you’re just peeling them a few hours ahead, then you can just store them anywhere until you’re ready. Unlike russet potatoes, sweet potatoes do not turn brown or become moist when exposed to air.
However, if you’re going to be making them 2-3 days in advance, then store them in cold water and refrigerate it. When ready to cook just drain and pat dry.
Substitutes: For best results, follow the recipe as is. However if you don’t like pecans, you can substitute it for other nuts. Walnuts and cashews would work well in this recipe.


Calories: 190kcal, Carbohydrates: 36g, Protein: 1g, Fat: 4g, Sodium: 46mg, Potassium: 188mg, Fiber: 1g, Sugar: 22g, Vitamin A: 6150IU, Vitamin C: 1.1mg, Calcium: 25mg, Iron: 0.5mg

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Close up of the sweet potato rounds with marshmallows and pecans

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  1. I’m not the best cook, but I had some sweet potatoes about to go bad and I saw your recipe and it looked so easy so I had to try it! These rounds were made with ease, didn’t take long at all, and were so delicious! I’ll definitely be making these again!!!