Toasted Marshmallow Sweet Potato Rounds Recipe
These Toasted Marshmallow Sweet Potato Rounds are a delightful bite-sized Thanksgiving side dish with a perfect balance of sweetness and crunch. Featuring tender sweet potato slices topped with a pecan-maple-cinnamon mixture and toasted mini marshmallows, this recipe is gluten-free, dairy-free, refined sugar-free, and can be easily made vegan, making it a crowd-pleasing dessert or side for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 sweet potato rounds
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Sweet Potato Rounds
- 4 Large Sweet Potatoes, skin on, sliced into 1-inch rounds
- 1 Tablespoon Maple Syrup (for brushing)
- 1 Teaspoon Cinnamon (for sprinkling)
Pecan Topping
- ½ Cup Pecans, finely chopped
- ½ Cup Maple Syrup
- 1 Teaspoon Cinnamon
Marshmallow Topping
- 1 ½ Cups Mini Marshmallows (use Dandies brand to make vegan)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Clean and Slice Sweet Potatoes: Scrub and clean the sweet potatoes thoroughly. Leaving the skin on, slice them into 1-inch thick rounds, trying to keep them evenly thick for uniform cooking.
- Arrange and Brush Sweet Potatoes: Place the sweet potato rounds onto the greased baking sheet in a single layer. Lightly brush each round with 1 tablespoon maple syrup and sprinkle with cinnamon evenly.
- Bake Covered: Cover the baking sheet with foil and bake in the preheated oven for about 12 minutes to start softening the sweet potatoes.
- Prepare Pecan Topping: While the sweet potatoes bake, mix the finely chopped pecans, ½ cup maple syrup, and 1 teaspoon cinnamon in a small bowl until combined. Set aside.
- Flip Sweet Potatoes and Add Topping: Remove the baking sheet from the oven, gently peel back the foil, and carefully flip each sweet potato round to the other side.
- Top with Pecan Mixture and Continue Baking: Scoop approximately 1 tablespoon of the pecan-maple-cinnamon mixture onto each round, spreading gently. Cover again with foil and bake for another 12 minutes.
- Check for Doneness: Remove the foil and test a slice with a fork to ensure it is soft and cooked through. If not, cover and bake a few minutes longer until tender.
- Add Marshmallows and Broil: Once fully cooked, place 3-4 mini marshmallows on top of each sweet potato round. Turn on the broiler and broil for about 30 seconds, watching closely to toast the marshmallows until golden brown but not burnt.
- Cool and Serve: Remove from oven, allow to cool slightly, then transfer to a serving platter and enjoy these sweet, nutty, and toasted treats at your gathering.
Notes
- For a vegan version, use Dandies brand mini marshmallows or another vegan marshmallow alternative.
- Keep a close eye while broiling as marshmallows toast very quickly and can burn easily.
- Do not peel the sweet potatoes — the skin adds texture and nutrients.
- Ensure sweet potato slices are uniform thickness to cook evenly.
- These can be prepared ahead and reheated gently before broiling marshmallows for serving.
