Easy Marshmallow Sweet Potato Bites
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!
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.
Serving: 1bite, Calories: 27kcal, Carbohydrates: 12g, Fat: 1g, Sodium: 27mg, Potassium: 8mg, Sugar: 3g
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