Mini Sweet Potato Appetizer Recipe
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Add some warmth and sweetness to your holiday spread with this easy sweet potato appetizer. Each piece is crispy on the outside, soft and buttery inside, and topped with gooey toasted marshmallows. It’s a quick, crowd-pleasing recipe that looks fancy but couldn’t be simpler to make.
No holiday table feels complete without warm, comforting flavors. I always serve easy favorites like stuffed mushrooms or stuffed datesp, but this sweet potato appetizer is the one guests always ask for. It captures all the cozy, nostalgic charm of sweet potato casserole in one irresistible, snack-sized treat.
Why My Recipe Works
- Make it ahead of time: Roast the sweet potatoes ahead of time, then add toppings and broil right before serving.
- 6 ingredients only
- Done in 30 minutes
How to Make Sweet Potato Appetizer
It only takes 5 minutes of simple prep to make these mini sweet potato casserole bites. Bake buttered sweet potato slices until tender, then broil with a marshmallow and a drizzle of maple syrup. Finish each with a crunchy pecan for that perfect sweet-and-salty touch, all ready in just 30 minutes!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Sweet potatoes: Slice them evenly so they cook at the same rate. Thinner slices get crispier, while thicker ones stay soft and fluffy.
- Pecan halves
- Marshmallows: Medium-sized ones are ideal.
- Unsalted butter
- Maple syrup: Use real, pure maple syrup for rich, authentic flavor.
- Salt
Step-By-Step Instructions
If you can slice, bake, and broil, you can make these sweet potato appetizers. Four simple steps stand between you and the perfect sweet-and-salty holiday treat.
Step 1: Prep sweet potatoes
Preheat your oven to 425 F. Peel the sweet potatoes and slice them into 4 even rounds each for a total of 8 slices.
Step 2: Bake
Toss the slices with melted butter and a pinch of salt until evenly coated. Arrange them on a parchment-lined baking sheet and bake for 15 minutes. Flip each slice, then roast for another 10 minutes until lightly golden and soft in the center.
Step 3: Assemble and broil
Switch the oven to broil. Drizzle a little maple syrup over each slice, then top with half a marshmallow. Broil for 2 to 3 minutes, just until the marshmallows are puffed and golden. Keep a close eye because they brown fast.
Step 4: Garnish and serve
Remove from the oven and top each with a pecan half. Serve warm while the marshmallows are still gooey and the centers buttery and soft.
Substitutions
- Pecan halves: Swap with walnuts or sliced almonds for a similar crunch and nutty flavor.
- Maple syrup: Use honey or agave syrup.
Expert Tips
- Go nut-free if needed: If you’re avoiding nuts, try pumpkin seeds, sunflower seeds, or a sprinkle of toasted coconut flakes for crunch.
- Toast first: For a richer, nutty taste, toast the pecans in a dry skillet for a few minutes before adding them on top.
- Flip halfway: Turning the sweet potato slices during baking helps them brown evenly and get that golden, slightly crisp edge.
- Watch the broiling time: Marshmallows can brown fast. Stay close to the oven and pull the tray out as soon as they’re puffed and lightly toasted.
- Play with variations: Add a pinch of cinnamon, pumpkin pie spice, or smoked paprika before baking for a warm and aromatic twist.
- Serve warm: These sweet potato bites are best fresh from the oven when the marshmallows are gooey, the nuts are crisp, and the potatoes caramelized.
How to Store This Recipe
Cool completely before storing to keep them from getting soggy. Transfer them to an airtight container and refrigerate for up to 3 days.
To freeze, arrange the cooled bites on a baking sheet until firm, then move them to a freezer-safe bag or container. They’ll stay fresh for about a month.
When ready to enjoy again, reheat on a parchment-lined baking sheet in a 350 F oven for 10 to 12 minutes, or until warmed through. If baking from frozen, add a few extra minutes. For the best gooey texture, reheat marshmallows in the oven instead of the microwave.
How to Serve Sweet Potato Appetizer
Serve while the marshmallows are soft, the pecans are lightly toasted, and the maple syrup is still shiny and sweet. These make a perfect holiday appetizer, Thanksgiving side, or cozy treat for a chilly evening.
Enjoy them with roasted turkey, baked ham, or your favorite chicken dish for a comforting meal. They also complement classics like stuffing, green bean casserole, or roasted Brussels sprouts. For a finishing touch, drizzle a little extra maple syrup or sprinkle with flaky salt or cinnamon sugar before serving.
More Crowd-Pleasing Appetizers To Try
- Cheesy garlic pull apart bread
- Cheese and bacon cob loaf
- Cranberry brie bites
- Cucumber appetizers
- Sausage rolls
Oven-Baked Sweet Potato Appetizer Recipe
Ingredients
- 2 sweet potatoes about 1 pound
- 8 halves pecan
- 4 medium-sized marshmallows
- 2 tablespoons unsalted butter melted
- 2 tablespoons maple syrup
- ¼ teaspoon salt
Instructions
- Preheat your oven to 425 °F. Peel the sweet potatoes and slice them into 4 even rounds each for a total of 8 slices.
- Toss the slices with melted butter and a pinch of salt until evenly coated. Arrange them on a parchment-lined baking sheet and bake for 15 minutes. Flip each slice, then roast for another 10 minutes until lightly golden and soft in the center.
- Switch the oven to broil. Drizzle a little maple syrup over each slice, then top with half a marshmallow. Broil for 2 to 3 minutes, just until the marshmallows are puffed and golden. Keep a close eye because they brown fast.
- Remove from the oven and top each with a pecan half. Serve warm while the marshmallows are still gooey and the centers buttery and soft.
Notes
- Skip the nuts if needed and use pumpkin seeds, sunflower seeds, or toasted coconut for crunch.
- Toast pecans first for a richer flavor, and flip the sweet potato slices halfway for even browning.
- Keep an eye on the marshmallows while broiling so they don’t burn.
- Add cinnamon, pumpkin pie spice, or smoked paprika for extra warmth, and enjoy them warm from the oven when the marshmallows are gooey and the potatoes caramelized.
