Candied Sweet Potato Bites
There is one dish that I just have to have on Thanksgiving. I can do away with the stuffing and cranberries. I could also probably be okay if we didn’t even have a turkey. However, what I must have are sweet potatoes. In fact, I could have an entire plate of these Candied Sweet Potato Bites.
Perfect for last minute, because apparently I bake just like I post to this blog. Everything at the very last minute. Thanksgiving in two days? Perfect time to post a new Thanksgiving side dish slash appetizer. But really, these Candies Sweet Potato Bites are worth it.
Start by slicing 12 large marshmallows in half. For this, it may be easier to use a clean pair of kitchen shears to cut through each marshmallow. Set aside while you peel the skin from the sweet potatoes and cut into 1/2 inch slices. Place the slices in a large mixing bowl and toss evenly with the oil.
Place the sweet potatoes on coated baking sheets and sprinkle with kosher salt. Bake for 10 minutes then flip and bake for another 10 minutes. Remove the sweet potatoes from the oven and drizzle each sweet potato slice with honey, brown sugar and chopped pecans. Top each piece off with a marshmallow half and low broil for 3-4 minutes or until the marshmallows begin to puff up and turn brown. Finally, remove all that goodness from the oven and immediately place a pecan half on each marshmallow.
It’s seriously everything I love about the sweet potato casserole my mom makes but in a delicious, easy to pop in your mouth, bite-sized candied yum. Last minute, yes, but so good and so easy you won’t want to save them for just Thanksgiving anyway.
Candied Sweet Potato Bites
Ingredients
- 2 sweet potatoes
- 2 Tablespoon canola or olive oil
- 2 teaspoons kosher salt
- 1/3 cup honey
- 1/3 cup brown sugar
- 1/3 cup pecans - finely chopped
- 12 large marshmallows - sliced in half
- 24 pecan halves
Instructions
- Preheat oven to 400°. Spray 2 baking sheets with a nonstick coating and set aside.
- Slice 12 marshmallows in half and set aside.
- Peel the skin from the sweet potatoes and cut into 1/2 inch slices. Place the slices in a large mixing bowl and toss evenly with the oil.
- Place the sweet potatoes on the coated baking sheets and drizzle with the kosher salt.
- Bake for 10 minutes. Flip and bake for another 10 minutes.
- Remove from oven and drizzle each sweet potato slice with honey, brown sugar and chopped pecans.
- Top each piece off with a marshmallow half and low broil for 3-4 minutes or until the marshmallows begin to puff up and turn brown.
- Remove from oven and immediately place a pecan half on each marshmallow.
- Serve warm.
For more sweet potato goodness, you may also like our Maple Bacon Sweet Potato Wedges. And be sure to find more Thanksgiving recipe ideas and fun fall crafts at Our Kid Things!