If you love sweet potato casserole, then make sure to add these marshmallow sweet potato bites to your holiday menus! In this recipe, we make things extra easy with a little shortcut: sweet potato waffle fries. Finish them off with warm spices and candied pecans for all the flavors of sweet potato casserole in a bite-sized package. They are so easy and come together in about 30 minutes, so you really can’t go wrong here.

Marshmallow sweet potato bites on a white and brown floral platter next to pumpkins, a green bowl of pecans, and a plaid linen on a wood table.

So I actually did not grow up eating sweet potato casserole. I think maybe my aunt made it a few times for Thanksgiving? But it definitely wasn’t a staple. It wasn’t until college that I had it at a friend’s house, even though I always thought it looked fun. (I mean, marshmallows for dinner? Ok hell yeah.)

But I also think that maybe a whole scoop next to turkey and stuffing is…a lot? So I thought it would be fun to turn it into a little appetizer situation! All of the same flavors, but just 1-2 bites so you don’t get sugared out before the pie is served.

I will say, though, good marshmallows make a difference here. At first, I was going to make my own because I used to make them all the time when I was in pastry school, and it’s actually super easy. But honestly, who needs the trouble when there’s already a ton of cooking to do?

So instead, I bought some good artisan marshmallows from a local shop, and it turned this recipe from good to great. Along with cranberry brie tartlets, my curried pumpkin deviled eggs, or even this gorgeous pumpkin-shaped baked brie, these are a lit (and super popular) holiday app. Hope you and yours love them, too!

Waffle fries

When I was testing this recipe, I first made it with homemade roasted sweet potatoes. And while it was delicious, I was really missing a crunchy element. So I decided to take a little shortcut with frozen sweet potato fries. It’s easier, and you get a mix of crispy, pillowy sweet potato fries with the toasty, gooey marshmallows.

But to fit all the toppings, you’ll need to use sweet potato waffle fries. I use unseasoned fries when I can find them, so I can add my own seasonings. I like the Roots brand best! But if all you can find is seasoned, don’t stress.

If you do want to use roasted sweet potatoes, toss 24 slices of raw sweet potatoes with 2 Tablespoons of avocado oil and Kosher salt. Roast them at 425°F for 18-20 minutes, flipping them halfway through, until they are fork-tender and a little caramelized on the edges.

Oven directions

A pan of frozen sweet potato waffle fries with cinnamon sugar.
Start by roasting the frozen fries at 400°F (200°C) for 15 minutes. Then, sprinkle them with the sugar & spices.
A pan of waffle fries topped with marshmallows.
Add a slice of marshmallow to each fry. Broil them for 1-2 minutes, just until the mallows are hot and toasty.
A pan of sweet potato bites with marshmallows and pecans.
Right out of the oven, press a candied pecan into each marshmallow. Serve them right away and enjoy!

To make this appetizer less sweet, feel free to leave out the sugar. You can also swap the candied pecans for toasted pecans!

A white and brown floral platter of marshmallow sweet potato bites next to pumpkins, a green bowl of pecans, and a plaid napkin on a wood table.

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Easy Marshmallow Sweet Potato Bites

Yield: 24 bites
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These marshmallow sweet potato bites are a twist on the classic holiday casserole! But in this recipe, we use frozen sweet potato fries for an appetizer that is crispy, toasty, and not-too-sweet. This is such a fun starter for Thanksgiving, Christmas, or holiday dinner parties. They are beyond good!
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Ingredients

  • 1 Tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne optional
  • 24 frozen sweet potato waffle fries
  • 12 large marshmallows halved
  • 24 candied pecans store-bought or homemade

Instructions 

  • Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper. Then, combine the sugar, cinnamon, nutmeg, and cayenne (if using) in a small bowl. Set aside.
  • Spread the sweet potato waffle fries in an even layer on the prepared sheet pan. Bake for 14-15 minutes, until the fries are crispy. Remove the pan from the oven and evenly sprinkle the sugar-spice mixture over the fries while they're still hot.
  • Set the broiler to HIGH. Place 1 marshmallow half on each sweet potato fry. Broil for 1-2 minutes, rotating the pan occasionally, until the marshmallows are hot and toasty. (Keep a close eye, they burn fast!) Right out of the oven, press a candied pecan on top of each marshmallow. Enjoy!

Notes

Feel free to use any warm spices in this recipe. The cayenne adds a nice hint of spice, which I love, but you can also use cloves, allspice, or leave it out entirely.
Look for unseasoned sweet potato waffle fries in the freezer section. (I like the Roots brand.) But if you can only find seasoned, don’t worry, they’ll still be delicious!
Pick fries that are medium to large so there is enough room for the mallow.
You may need to bake the fries for longer, depending on the brand you use.
For a less sweet appetizer, leave out the sugar and/or swap the candied pecans with toasted pecans. I like the candied pecans from Trader Joe’s because they aren’t too sweet. Any will work, though!
If you would like to use roasted sweet potatoes, toss 24 slices of raw sweet potatoes (about 1/4-inch thick) with 2 Tablespoons of avocado oil and Kosher salt to taste. Roast them at 400°F for 18-20 minutes, flipping them halfway through, until they are fork-tender and a little caramelized on the edges. Then, finish them with the marshmallows and pecans.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1bite, Calories: 27kcal, Carbohydrates: 12g, Fat: 1g, Sodium: 27mg, Potassium: 8mg, Sugar: 3g
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