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!
Sweet Potato Casserole Bites
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!
Notes
- Store leftovers in a single layer in an airtight container in the fridge for up to 4 days. Reheat in the oven or in the toaster oven until warmed through.
- Freeze leftovers in a single layer in an airtight container in the freezer for up to 2 months, but the topping can turn soggy once thawed. Thaw in the fridge overnight, then top with fresh marshmallows and reheat in the oven or toaster oven until warm.
- Prep and roast the sweet potatoes ahead of time, then cool and store in the fridge until you’re ready to top with the brown sugar-pecan mixture, marshmallows, bake and serve. You can also make the brown-sugar pecan mixture in advance, so it’s ready to use whenever you are.