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
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Lightly brush both sides of sweet potato rounds with butter.
- Place on prepared baking sheet, and bake for 10 minutes.
- Flip and bake for another 10 minutes.
- While the rounds continue to bake, place marshmallows in the freezer for 10 minutes.
- Remove marshmallows from freezer, and cut in half.
- Remove rounds from oven.
- Sprinkle the sweet potato rounds with salt and cinnamon.
- Top each round with one marshmallow half.
- Return baking sheet to oven, and bake topped rounds for 2 minutes.
- Remove tray from oven, and carefully top each marshmallow with a pecan half.
- Serve immediately.
Notes
This recipe can be started earlier. The sweet potato rounds can be baked and seasoned, then refrigerated until serving time. Fifteen minutes before serving preheat the oven, place marshmallows in freezer for 10 minutes, and cut them in half. Continue directions at step 10.