Sweet Potato Bites Recipe

Why You'll Love This Sweet Potato Recipe

• Easy to Make: You can whip up these sweet potato slices in under 30 minutes with just a few simple ingredients and minimal prep time.
• Easy Appetizer: These sweet potato rounds are bite-sized and easy to serve, making them a crowd-pleasing addition to any holiday table. They're one of my favorite appetizers.
• Combination of Flavors: The buttery sweet potato, golden brown marshmallows, maple syrup drizzle, and crunchy pecans balance sweet and savory.
• Versatile: You can customize this recipe with a few substitutions and variations to suit any occasion or flavor preference.

Substitutions

• Butter - Swap the unsalted butter with olive oil for a dairy-free option, or use brown butter for a nutty flavor.
• Maple Syrup - Add a drizzle of honey or brown sugar for a slightly different sweetness.
• Pecans - Replace pecans with walnuts or skip them for a nut-free version.
• Marshmallows - For a savory twist, skip the marshmallows and use a dollop of goat cheese or sour cream.

Variations

• Loaded Sweet Potato Bites - Add crumbled bacon, green onions, a dollop of sour cream or Greek Yogurt, and a sprinkle of garlic powder and onion powder for a savory variation.
• Sweet Potato Skins - Cut the sweet potatoes in half and bake them. Then, fill the middle with a little butter, brown sugar, and chopped nuts for a filled skins treat.
• Spiced Rounds - Season the sweet potato slices with chili powder, black pepper, or a hint of cinnamon before baking.
• Sweet Potato Toast - Top your baked rounds with red pear slices and a honey drizzle for a unique take on sweet potato skins.

*Please scroll down to the printable recipe card for specific ingredient amounts and the complete recipe.

Step 1. Preheat the Oven. Set the oven temperature to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray.

Step 2. Prepare Sweet Potatoes. Peel the sweet potatoes and cut them into thick rounds, about four slices per potato. Use a sharp knife for even cuts.

Step 3. Season. Toss the sweet potato slices with melted butter and salt in a medium bowl. Arrange them in a single layer on the prepared baking sheet.

Step 4. Bake. Bake the sweet potato slices for 15 minutes, flip them over, and bake for another 10 minutes or until fork tender.

Step 5. Add Toppings. Remove the sweet potato rounds from the oven, drizzle with maple syrup, and top each slice with a halved marshmallow.

Step 6. Toast Marshmallows. Switch oven over to broil and toast the marshmallows for 2–3 minutes, watching closely to achieve a golden brown finish without burning.

Step 7. Finish with Pecans. Top each marshmallow with a pecan half and serve warm.

Storage and Freezing

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in the oven at 350°F (175°C) until heated.
• Freezing: You can freeze the baked sweet potato slices without toppings. Place them in an airtight container or freezer bag for up to 1 month. Thaw in the refrigerator before reheating and adding toppings.

Natalie's Pro Tip

Ensure your sweet potato slices are uniform in thickness for even cooking. A consistent ½-inch thickness will help the rounds cook evenly and avoid over-browning on one side. The cooking time may vary depending on how thick you make your slices.