Today, for our Kalejunkie Thanksgiving week, I am SO excited to share with you my latest (and most favorite) creation: my Toasted Marshmallow Sweet Potato Rounds. These little rounds are a bite-sized twist on your traditional sweet potato casserole, but with my Kalejunkie spin.
They’re gluten-free, dairy-free, refined sugar-free, and can easily be made vegan! If you’ve been looking for the perfect crowd-pleasing dessert this Thanksgiving, then look no further, because this is IT!
I love sweet potato casserole; would I be crazy if I said it was my favorite part of Thanksgiving?! I mean, aside from spending quality time with family, which is obviously the best part. But the second-best part? Sweet Potato Casserole.
But while I love it so much, it doesn’t always love me back. After a belly full of turkey, stuffing, mashed potatoes, and ALL of the carbs, loading up on even more carbs and refined sugars may taste good, but it doesn’t leave me feeling good. And if you’ve been here before, then you know that I’m all about making healthy food that tastes AND feels good!
So, I knew there was a better way, and I had to make one myself. And let me just say, it is damn good! It is sweet, it is creamy, it is marshmallow-y… what’s not to love?! Plus, these rounds are bite-sized and perfectly-portioned into single servings, so you don’t need to dirty even more utensils just to serve these!
A Quick Note
Before we jump into how to make these Toasted Marshmallow Sweet Potato Rounds, I want to make note of something real quick. During the holiday season, it seems like we see extremes across all spectrums of the food industry. First we see content of people binging and stuffing themselves (to the point where it can be triggering to people with a history of eating disorders, like myself), but on the other hand, we can also see people leaning way too hard into diet culture… which can also be triggering.
Let’s face it, how many holiday seasons have you scrolled through Instagram and seen people talking about “skinny” this, and “low carb,” that?! Words like “skinny”, “low,” and even “weight loss,” are hot during this season, and it’s not unusual to see bloggers sharing recipes that are marketed to help you “keep the weight off.” And to be honest, a lot of those recipes aren’t really that good (trust me).
While supporting your health and fitness goals is one thing, remember that food is a HUGE part of the holiday season. And it’s totally okay to treat yourself and comfortably indulge in all of the foods that you love!! There’s no rulebook that says that you need to diet during the holidays, or that you can’t eat healthy AND enjoy your favorite holiday foods.
So please, please don’t get me wrong with my healthier twists. My goal is never to pressure you to feel like you need to restrict or only eat healthy recipes, this holiday season. Eat the sweet potato casserole AND my Toasted Marshmallow Sweet Potato Rounds! There are no rules here, as long as you do what feels good for YOU.
Now with that said, let’s get into the recipe, shall we?
What You Need to Make These Toasted Marshmallow Sweet Potato Rounds
- Sweet Potatoes: Of course, you need whole sweet potatoes (or yams!) for this recipe! I recommend getting the largest ones that you can find, because the larger your potato is, the larger your rounds will be. 🙂
- Pecans: I love pecans to add some crunch to this recipe! However, you can omit these if nut-free.
- Maple Syrup: Believe it or not, maple syrup and sweet potatoes go together like bread and butter! Maple Syrup will give our rounds a natural sweetness, so I don’t recommend skipping or substituting this!
- Cinnamon: Cinnamon is crucial in any holiday baking, and is definitely important in this recipe!
- Sea Salt: A pinch of sea salt helps to balance out the sweetness. Yay!
- Mini Marshmallows: You can use regular marshmallows or vegan marshmallows – this recipe has been tested with both, and both work great! If you’re opting for the vegan marshmallows, I recommend using the Dandies brand!
How to Make These Toasted Marshmallow Sweet Potato Rounds
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Preheat your oven to 400 F and line a baking sheet with parchment paper.
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Scrub and clean your sweet potatoes.
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Leaving the skin ON your sweet potatoes, carefully slice them into 1-inch rounds. Try to make sure that they’re approximately the same thickness, so that they cook evenly.
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Place your rounds onto your baking sheet, and brush them with maple syrup and a sprinkle of cinnamon.
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Cover them with foil, and bake for about 12 minutes.
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While the sweet potato rounds are baking, add the pecans, maple syrup, and cinnamon into a small bowl and mix well.
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Once the sweet potatoes are done, remove them from the oven and gently peel back the foil. Flip each potato to the other side.
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Scoop some of the pecan-maple-cinnamon mixture onto each potato slice. Cover again with the foil, and put them back in the oven for another 12 minutes.
- Once they’re done, remove them from the oven and, again, gently peel back the foil. Sick a fork into one of the slices to make sure that it’s fully cooked through (you should be able to stick a fork in easily. If that’s not the case, cover them again and cook for another few minutes).
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Once the sweet potatoes are fully cooked, add about 3-4 mini marshmallows to the top of each one and bake for another 2 minutes. Then, turn on the broiler for about 30 seconds, until the marshmallows brown. Note: THIS WILL HAPPEN VERY QUICKLY! Keep a close eye on them to make sure they don’t burn.
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When they’re finished, remove from the oven and let cool. Serve on a platter, and enjoy!
If you make this recipe, please be sure to leave a comment/rating below. And, since I practically live on Instagram, be sure to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
- 4 Large Sweet Potatoes, skin on, sliced into rounds
- ½ Cup Pecans, finely-chopped
- ½ Cup + 1 Tablespoon Maple Syrup
- 1 Teaspoon Cinnamon
- ½ Teaspoon Sea Salt
- 1 ½ Cups Mini Marshmallows, if you want to make these vegan, use the Dandies brand!
Instructions
- Preheat your oven to 400 F and line a baking sheet with parchment paper.
- Scrub and clean your sweet potatoes.
- Leaving the skin ON your sweet potatoes, carefully slice them into 1-inch rounds. Try to make sure that they're approximately the same thickness, so that they cook evenly.
- Place your rounds onto a greased baking sheet, and brush them lightly with maple syrup and a sprinkle of cinnamon.
- Cover with foil, and bake for about 12 minutes.
- While the sweet potato rounds are baking, add the pecans, maple syrup, and cinnamon to a small bowl, mix well, and set aside.
- Remove the potatoes from the oven and gently peel back the foil. Gently flip each potato to the other side.
- Scoop some of the pecan-maple-cinnamon mixture onto each potato slice (about 1 tablespoon). Cover again with the foil, and put them back in the oven for another 12 minutes.
- Remove the potatoes from the oven, and again, gently peel back the foil. Sick a fork into one of the slices to make sure that it's fully cooked through (you should be able to stick a fork in easily. If that’s not the case, cover them again and cook for another few minutes).
- Once the sweet potatoes are fully cooked, add about 3-4 mini marshmallows to the top of each one. Then, turn the broiler on and broil for about 30 seconds, until the marshmallows brown. Note: THIS WILL HAPPEN VERY QUICKLY! Keep a close eye on them to make sure they don't burn.
- When they're finished, remove from the oven and let cool. Serve on a platter, and enjoy!
Rate & review
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