My Toasted Marshmallow Sweet Potato Rounds are the perfect Thanksgiving side dish. Instead of a traditional sweet potato casserole, these are bite-sized cuties with a 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!
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!
Calories: 110kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 123mg | Potassium: 300mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12061IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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