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5 from 31 votes

Sweet Potato Bites

These sweet potato rounds with marshmallows are similar to sweet potato casserole but only bite-sized - definitely a crowd pleasing dish for Thanksgiving!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 286kcal
Author Yumna Jawad


  • 2 large sweet potatoes peeled and sliced into ½ -inch-thick rounds
  • 2 tablespoons melted butter
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 12 marshmallows sliced in half
  • 24 pecan halves


  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Add the sliced sweet potatoes to the prepared baking sheet. Drizzle with melted butter and maple syrup and season with cinnamon and salt. Toss the sweet potatoes to make sure they are well coated and then arrange in a single layer.
  • 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. Working quickly and carefully, press one pecan half on top of each sweet potato bite. Serve immediately.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can 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. 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.


Calories: 286kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 270mg | Potassium: 430mg | Fiber: 4g | Sugar: 20g | Vitamin A: 16211IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg