Description
Delight in these Sweet Potato Bites with Marshmallows and Pecans, a cozy and sweet side dish perfect for festive occasions or comforting family meals. Creamy mashed sweet potatoes are blended with warm cinnamon, buttery richness, and brown sugar, then topped with gooey marshmallows and crunchy pecans for a delicious contrast of textures and flavors.
Ingredients
Scale
Sweet Potato Mixture
- 2 cups sweet potatoes, peeled and cubed
- 2 tbsp butter, melted
- 1/4 cup brown sugar
- 1 tsp cinnamon
Toppings
- 1/2 cup pecans, chopped (divided)
- 1 cup mini marshmallows (divided)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure a hot environment for baking the sweet potato bites.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a pot of boiling water. Cook them until fork-tender, about 15 minutes, then drain off the water.
- Mash and Mix: Transfer the hot sweet potatoes to a bowl and mash until smooth. Stir in the melted butter, brown sugar, and cinnamon to combine all flavors evenly.
- Add Pecans and Marshmallows: Gently fold half of the chopped pecans and half of the mini marshmallows into the mashed sweet potato mixture to distribute flavor and texture throughout.
- Prepare for Baking: Line a baking sheet with parchment paper. Use a spoon to scoop dollops of the sweet potato mixture onto the sheet, spacing them evenly. Top each dollop with the remaining chopped pecans and mini marshmallows.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the marshmallows turn golden brown and crispy on top.
Notes
- For evenly cooked sweet potatoes, cube them uniformly.
- Use parchment paper to prevent sticking and for easy cleanup.
- If you prefer a less sweet dish, reduce the brown sugar slightly.
- Toasting pecans beforehand can enhance their flavor.
- Serve warm for the best gooey marshmallow texture.
