Sweet Potato Rounds with Marshmallow & Pecans
Sweet Potato Rounds with Marshmallow & Pecans are the ultimate comfort dish, perfect for holiday gatherings or cozy weeknight dinners. These delightful rounds combine tender roasted sweet potatoes topped with gooey mini marshmallows and crunchy pecans, creating a sweet and savory flavor explosion. Easy to make and visually stunning, they’ll be the star of your table, leaving everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 rounds (6 servings) 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 large sweet potatoes (about 500g)
- 1 cup mini marshmallows (100g)
- 1/2 cup pecans, chopped (60g)
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter, melted (56g)
- 1/4 cup dark brown sugar (50g)
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C). Peel and slice the sweet potatoes into rounds about 1/2 inch thick.
- Arrange the sweet potato slices on a lined baking sheet. Drizzle with melted butter and sprinkle with salt and cinnamon. Roast for 25 minutes until tender.
- Remove from the oven and sprinkle brown sugar over the rounds. Bake for an additional 10 minutes until caramelized.
- Top each round with mini marshmallows and chopped pecans. Return to the oven for about 5 minutes until the marshmallows puff up.
- Serve warm and enjoy!
Nutrition
- Serving Size: 2 rounds (about 90g)
- Calories: 210
- Sugar: 12g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Keywords: For added richness, consider using maple syrup instead of brown sugar. You can substitute pecans with walnuts or almonds for a different flavor profile. Store leftovers in an airtight container in the fridge for up to three days.