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!
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Keyword: sliced sweet potatoes with marshmallows, sweet potato appetizer, sweet potato bites, sweet potato rounds, sweet potato side dish, sweet potato sides, sweet potatoes with marshmallows on top
Servings: 8
Calories: 274kcal
Author: Averie Sunshine
Ingredients
4medium sweet potatoespeeled and sliced into 1/4-inch rounds*
2tablespoonsunsalted butter
2tablespoonsmaple syrup
2tablespoonsbrown sugar. packedlight or dark
½teaspoonground cinnamon
24-30large marshmallowshalved
24-30pecan or candied pecan halves
Kosher or flaky sea saltoptional for serving
Instructions
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.
Notes
*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.