Sweet Potato Casserole Rounds

Marshmallows and sweet potatoes are a classic Thanksgiving side dish pairing; now try them bite-size!

Serves: 40Prep: 25 minutesCook: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 40


  • 1⁄2 teaspoon coarse salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 medium sweet potatoes, about 2” in diameter, peeled
  • 1⁄4 cup all-purpose flour
  • 3 tablespoons packed brown sugar
  • 1⁄2 teaspoon ground cinnamon
  • 3 tablespoons cold butter, cut into pieces
  • 1⁄2 cup toasted pecan pieces
  • 1⁄2 cup mini marshmallows


  • Heat oven to 425°F. In a small bowl mix together salt, pepper and garlic.
  • Slice sweet potatoes into ⅛”-¼” thick rounds. Place slices on baking sheet; brush with oil and sprinkle with salt mixture.
  • Bake 18-20 minutes, flipping each round about halfway through, until tender and lightly browned.
  • Meanwhile in a bowl mix together flour, brown sugar and cinnamon. Cut in butter until crumbly; mix in pecans.
  • Divide pecan mixture evenly between sweet potatoes; top each with 1-2 marshmallows. Return to oven for 3-5 minutes until marshmallows puff and start to toast.
  • Refrigerate leftovers.