All the flavors of a sweet potato casserole in a simple, bite-sized format.
It’s almost Thanksgiving, but I can’t say that it really feels like it. Never mind the pandemic, it also is location that makes me feel that way.
Currently residing in Gulf Breeze, Florida, it’s a balmy 82°F and humid. Sitting on our balcony I overlook the Intercoastal Waterway and watch pelicans clumsily dive into the waves. This is not the November I know.
Spending the bulk of my life in New Hampshire, I typically switch out flipflops for boots and trading flowing dresses for sweaters and jeans. Here in Florida? There’s no need for a wardrobe change.
Sure, there were Thanksgivings in New Hampshire where the weather was warm and a post-meal walk needed only a light jacket. However, I have also spent my Thanksgiving morning cheering at the Turkey Bowl with icicles literally forming in my ponytail. This year, I’ll probably be walking the beach, barefoot and in a sundress.
I’m not complaining about the warm weather. As someone with perpetually cold toes and fingers, it’s quite nice to feel warm. It just takes some getting used to the change of seasons, or lack thereof.
Thanksgiving will arrive as it always does and with it comes the food. This year I thought a play on sweet potato casserole could be nice. This bite-sized version of sweet potato casserole is simple to make, can be prepared mainly in advance, and may be served as a finger food (albeit slightly messy). They could work as a simple appetizer, a side dish for a casual dinner, or a dessert that is a bit lighter.
I know Thanksgiving is odd for everyone this year. Wherever and however you celebrate, may everyone have something to be grateful for.
P.S. If you want to lighten your holiday meal, try some mixed greens topped with this cranberry vinaigrette.
Sweet Potato Casserole Bites
Ingredients
- 2 sweet potatoes cut widthwise into 1/2” slices
- 1-1/2 tablespoons butter melted
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 12 full-sized marshmallows
- 24 pecan halves
Instructions
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Preheat oven to 400°F.
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Line a baking sheet with parchment paper.
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Lightly brush both sides of sweet potato rounds with butter.
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Place on prepared baking sheet, and bake for 10 minutes.
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Flip and bake for another 10 minutes.
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While the rounds continue to bake, place marshmallows in the freezer for 10 minutes.
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Remove marshmallows from freezer, and cut in half.
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Remove rounds from oven.
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Sprinkle the sweet potato rounds with salt and cinnamon.
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Top each round with one marshmallow half.
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Return baking sheet to oven, and bake topped rounds for 2 minutes.
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Remove tray from oven, and carefully top each marshmallow with a pecan half.
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Serve immediately.
Notes
