Sweet Potato Casserole Bites

These sweet potato casserole bites turn a holiday side into easy individual portions. Roast sweet potato rounds with coconut oil and coconut sugar, then finish with soft marshmallow tops and cinnamon. Makes about 24 bites using gluten-free, dairy-free marshmallows.

Mel’s Easy Kitchen

Sweet Potato Casserole Bites

Roasted sweet potato rounds topped with marshmallow and cinnamon, served as small bites.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 24 bites

Course: Desserts

Calories: 35

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 large sweet potato peeled
• 2 tbsp coconut oil melted
• 1 tbsp coconut sugar
• Pinch of salt
• 12-14 gluten-free, dairy-free marshmallows sliced in half
• 1/2 tsp cinnamon

Equipment

• Rimmed baking sheet
• Mixing bowl
• Knife and cutting board
• Measuring cups and spoons

Method

 

1. Heat the oven to 400°F and line a baking sheet. Cut the sweet potato into about 24 rounds, each 1/4 inch thick.
2. Mix melted coconut oil, sugar and salt. Brush both sides of the rounds and bake about 15 minutes, until tender.
3. Halve the marshmallows. Place a half on each hot round and press gently so it softens. Dust with cinnamon. Nutrition is per bite.

Nutrition

Calories: 35kcalCarbohydrates: 6.2gProtein: 0.3gFat: 1.2gFiber: 0.4g

Notes

Estimated nutrition per bite uses a 340 g peeled sweet potato, 12 standard 7 g marshmallows, 2 tablespoons coconut oil and 1 tablespoon coconut sugar, yielding 24 bites. Estimates use USDA FoodData Central SR Legacy and representative package labels. Brands and portion weights change the result.

Use gluten-free, dairy-free marshmallows. Coconut oil replaces ghee.

Inspired by Michelle Hoover.

Storage: Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze. Follow any shorter storage limit on opened ingredients. Reheat cooked leftovers to 165°F throughout.

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