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MEL'S EASY KITCHEN

Sweet Potato Casserole Bites

Roasted sweet potato rounds topped with marshmallow and cinnamon, served as small bites.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 bites
Meal: Desserts
By: Mel’s Easy Kitchen

Equipment

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

Ingredients

  • 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

Instructions

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

Nutrition per serving

Calories: 35kcal | Carbohydrates: 6.2g | Protein: 0.3g | Fat: 1.2g | Fiber: 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.