Oven-Baked Sweet Potato Bites
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This year’s must-try, can’t miss holiday appetizer is sweet potato bites! They’re a festive, bite-sized treat with crispy edges, buttery centers, and gooey toasted marshmallows that melt in your mouth. Perfect for Thanksgiving, parties, or whenever you want a sweet and savory treat you can whip up in minutes.
Fall gatherings can’t be without cozy comfort food. My air fryer stuffed mushrooms and spinach and artichoke dip are always crowd-pleasers, but no appetizer quite captures the flavors of the season better than these mini sweet potato casserole bites. It’s a little sweet, a little salty, and totally irresistible, like a mini version of your favorite sweet potato casserole, but snackable!
Why My Recipe Works
- Ready in 30 minutes
- 6 simple ingredients
- Make-ahead friendly: Roast the sweet potatoes ahead of time, then add toppings and broil right before serving for a stress-free appetizer or side.
How to Make Sweet Potato Bites
5 minutes of simple prep is all you need to make sweet potato bites! This sweet potato appetizer is made by baking buttered sweet potatoes, topping them with a marshmallow and a drizzle of maple syrup, broiling and garnishing with pecans. Make a batch in just half an hour less!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Sweet potatoes: Thinner slices crisp up more, while thicker ones stay soft and fluffy. Choose based on your texture preference.
- Pecan halves
- Marshmallows: I use medium-sized marshmallows.
- Unsalted butter
- Maple syrup: Choose real, high-quality maple syrup for the best flavor.
- Salt
Step-By-Step Instructions
These sweet potato bites are easy and hands-off. Just 4 easy steps to achieve that gooey, toasted finish. Follow the steps below and you’ll have the perfect holiday appetizer or side in no time.
Step 1: Prep sweet potatoes
Preheat oven to 425 F (220 C).
Peel the sweet potatoes and slice each into 4 even rounds, for a total of 8 slices.
Step 2: Bake
Toss the slices in melted butter and salt until evenly coated. Place slices on a baking tray and bake for 15 minutes. Flip, then roast for another 10 minutes.
Step 3: Assemble and broil
Turn on the oven’s broil/grill setting. Drizzle maple syrup over each sweet potato slice. Cut marshmallows in half and place one half on each slice.
Broil for 2–3 minutes, just until the marshmallows are puffed and golden—watch closely to avoid burning.
Step 4: Garnish and serve
Remove from oven and top each bite with a pecan half. Serve warm and enjoy!
Substitutions
- Pecan halves: Walnuts or almonds also work well for a bit of crunch.
- Maple syrup: Use honey instead if that’s what you have.
Expert Tips
- Don’t skip the flip: Turning the sweet potato slices halfway through roasting guarantees an even golden color and crisp edges.
- Watch closely under the broiler: Marshmallows go from golden to burnt in seconds. Stay near the oven and remove them as soon as they’re puffed and lightly browned.
- Toast the pecans first: Optional, but for a deeper, nutty flavor, toast the pecans in a dry skillet for a few minutes before topping the bites.
- Make it nut-free: Swap the pecans for pumpkin seeds, sunflower seeds, or even a sprinkle of toasted coconut flakes for crunch.
- Add flavor twists: Sprinkle a bit of cinnamon, pumpkin pie spice, or smoked paprika before baking for a warm and aromatic boost.
- Serve immediately: These bites taste best warm, when the marshmallows are soft, the pecans are crisp, and the sweet potatoes are still slightly caramelized.
How to Store This Recipe
Store leftover mini sweet potato casserole bites in an airtight container in the refrigerator for up to 3 days. Let them cool completely before sealing to prevent condensation from making them soggy.
To reheat, place on a parchment-lined baking sheet and warm them in a 350 F oven for about 10 to 12 minutes, or until heated through. For the best texture, avoid microwaving as the marshmallows can melt unevenly.
How to Serve Sweet Potato Bites
These sweet potato bites are best served warm right out of the oven, when the marshmallows are soft and gooey, the pecans are toasty, and the maple syrup is still slightly sticky. They make a beautiful holiday appetizer, Thanksgiving side dish, or festive snack.
Pair them with roast turkey, glazed ham, or herb-crusted chicken for a balanced meal, or serve alongside other cozy favorites like stuffing, green bean casserole, or roasted Brussels sprouts.
More Easy Appetizers To Try
- Crispy loaded potato skins
- Bacon-wrapped asparagus
- Creamy deviled eggs
- Smoked salmon spread
- Garlic bread
Mini Sweet Potato Casserole Bites Recipe
Ingredients
- 2 medium sweet potatoes about 1 pound
- 8 halves pecan
- 4 medium marshmallows
- 2 tablespoons unsalted butter melted
- 2 tablespoons maple syrup
- ¼ teaspoon salt
Instructions
- Preheat oven to 425 °F.
- Peel the sweet potatoes and slice each into 4 even rounds, for a total of 8 slices.
- Toss the slices in melted butter and salt until evenly coated.
- Place slices on a baking tray and bake for 15 minutes. Flip, then roast for another 10 minutes.
- Turn on the oven’s broil/grill setting. Drizzle maple syrup over each sweet potato slice. Cut marshmallows in half and place one half on each slice.
- Broil for 2–3 minutes, just until the marshmallows are puffed and golden—watch closely to avoid burning.
- Remove from oven and top each bite with a pecan half. Serve warm and enjoy!
Notes
- Watch closely under the broiler since marshmallows brown fast.
- Toast pecans in a dry skillet for extra flavor, or use pumpkin seeds, sunflower seeds, or toasted coconut for a nut-free option.
- Add cinnamon, pumpkin pie spice, or smoked paprika for a cozy touch.
