These little bites are a game-changer for entertaining. Not only do they capture the essence of the traditional casserole, but they’re also incredibly easy to serve and eat. No plates or utensils required—just grab, pop, and enjoy. They’re a hit with kids and adults alike, making them a versatile addition to your holiday menu.
Let’s get started!
When it comes to holiday gatherings, few dishes have as much nostalgia as sweet potato casserole. The creamy, rich sweetness of the potatoes paired with the crunch of pecans and the gooeyness of marshmallows creates a harmony of flavors and textures. But what if we could take this classic dish and turn it into a bite-sized delight that’s perfect for parties and gatherings? Introducing, sweet potato casserole bites!
Ingredients:
- 3 large sweet potatoes
- 1 C light brown sugar
- 1 C chopped pecans
- 1/2 C unsalted butter
- 1 tsp vanilla extract
- mini marshmallows or large cut in half
Directions:
Preheat oven to 350°, grease a baking sheet and set it aside. Peel sweet potatoes (I wash mine and keep the peel on) and slice into 1/2 inch rounds. Place sweet potato rounds on baking sheet, take 1/4 cup of the melted butter and brush on top of each slice and roast until the rounds are fork tender but not TOO soft. Mine took about 15-20 minutes.
While potatoes are roasting, take the remaining melted butter and add in the brown sugar, vanilla and pecans. Divide brown sugar pecan mixture over the tops of the roasted potato rounds.
Add 5 or 6 mini marshmallows on top of the brown sugar pecan mixture or cut a big marshmallow in half and place the halves on top. Return to the oven until marshmallows are melted. This takes about 3-4 minutes and then I broil for 30 seconds.
Take out and let cool and enjoy!
Ingredients
Method
- Preheat oven to 350°, grease a baking sheet and set it aside. Peel sweet potatoes (I wash mine and keep the peel on) and slice into 1/2 inch rounds. Place sweet potato rounds on baking sheet, take 1/4 cup of the melted butter and brush on top of each slice and roast until the rounds are fork tender but not TOO soft. Mine took about 15-20 minutes.
- While potatoes are roasting, take the remaining melted butter and add in the brown sugar, vanilla and pecans. Divide brown sugar pecan mixture over the tops of the roasted potato rounds.
- Add 5 or 6 mini marshmallows on top of the brown sugar pecan mixture or cut a big marshmallow in half and place the halves on top. Return to the oven until marshmallows are melted. This takes about 3-4 minutes and then I broil for 30 seconds.
- Take out and let cool and enjoy!