Sweet Potato Bites
Sweet potato rounds tossed in maple cinnamon butter, baked until tender, then topped with a toasted marshmallow half and a pecan. Makes 24 bites.
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Ingredients
- 2 sweet potatoes medium, about the same size; peeled and sliced into 1/4-inch rounds
- 2 tablespoons butter
- 2 tablespoons maple syrup real maple syrup, not pancake syrup
- 1/2 teaspoon ground cinnamon
- 12 large marshmallows halved (kitchen shears work well)
- 24 pecan halves or candied pecan halves
Instructions
- Heat the oven to 400°F and grease a sheet pan with nonstick cooking spray.
- Put the butter, maple syrup and cinnamon in a small microwave-safe bowl. Microwave for about 30 seconds, until the butter melts, then stir to combine.
- Put the sweet potato rounds in a large bowl, drizzle the butter mixture over them and toss until evenly coated.
- Lay the rounds flat on the prepared pan in a single layer, evenly spaced.
- Bake for about 20 minutes, until a fork slides in easily but the rounds are not mushy.
- Take the pan out of the oven and set the oven to broil. Top each round with a marshmallow half.
- Broil for 1 to 2 minutes, until the marshmallows are puffed and lightly toasted. Watch them the whole time so they do not burn.
- As soon as the pan comes out, gently press a pecan half into the top of each marshmallow. Serve right away.
Notes
Choose sweet potatoes of the same size so the rounds bake evenly. Halve the marshmallows; they puff up under the broiler. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 44kcalCarbohydrates: 6.5gProtein: 0.4gFat: 2gSodium: 9mgFiber: 0.5gSugar: 3.6g