Toasted Marshmallow Sweet Potato Rounds
Ingredients
-
4
large
sweet potatoes
-
½
cup
pecans
-
½
cup
maple syrup
-
1
tablespoon
maple syrup
-
1
teaspoon
cinnamon
-
½
teaspoon
sea salt
-
1 ½
cups
mini marshmallows
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Scrub and clean the sweet potatoes.
- Slice the sweet potatoes into 1-inch rounds, keeping the skin on.
- Place the rounds on the baking sheet and brush with maple syrup and sprinkle with cinnamon.
- Cover with foil and bake for about 12 minutes.
- Mix pecans, maple syrup, and cinnamon in a bowl while the sweet potatoes bake.
- Remove the sweet potatoes, flip them over, and add the pecan mixture on top.
- Cover again with foil and bake for another 12 minutes.
- Check if the sweet potatoes are fully cooked; if not, bake a few more minutes.
- Add 3-4 mini marshmallows on top of each slice and broil for about 30 seconds until browned.
- Let cool, then serve on a platter.
Nutrition Facts (estimated)
Servings
16 rounds
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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