Description
Picture this: tender sweet potato rounds coated in caramelized brown sugar, topped with gooey marshmallows and crunchy pecans.
Ingredients
Scale
For the Sweet Potatoes:
- 3 medium sweet potatoes, peeled and sliced into ½-inch rounds
- 2 tbsp olive oil
- 2 tbsp unsalted butter, melted
- 3 tbsp brown sugar
- 1 tsp cinnamon
- Pinch of salt
For the Topping:
- Mini marshmallows (about 1 per potato round)
- ½ cup chopped pecans
- Additional brown sugar for sprinkling (optional)
Instructions
- Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the sweet potato rounds in olive oil, melted butter, brown sugar, cinnamon, and a pinch of salt until well coated. Arrange in a single layer on the baking sheet. - Roast to Perfection
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until tender and caramelized around the edges. - Add the Toppings
Remove the sweet potatoes from the oven and top each round with a mini marshmallow and a sprinkle of chopped pecans. - Broil Until Gooey
Switch your oven to broil. Place the sweet potatoes back in the oven for 2-3 minutes, watching closely, until the marshmallows are golden and gooey. - Serve and Enjoy
Remove from the oven and let cool slightly before serving. Arrange on a platter and watch them disappear!