Sweet Potato Rounds with Spiced Pecans and Marshmallow Cream are the kind of cozy autumn treat that feels like a warm hug on a crisp day. My story with this recipe started on a chilly fall afternoon in my grandmother’s kitchen, the scent of roasted sweet potatoes mingling with toasted nuts and vanilla. That memory sparked a deep love for seasonal comfort food. Over the years, I’ve tweaked and shared this recipe from street food stalls to rustic cafés, and it’s always a favorite, soft roasted rounds, sweet nutty crunch, and a creamy cloud on top. It’s festive, nostalgic, and simple enough for any home baker to pull off with confidence.
This post guides you through everything you need to recreate these delicious Sweet Potato Rounds with Spiced Pecans and Marshmallow Cream in your own kitchen. We’ll cover the full ingredient list, step by step instructions, beginner-friendly tips, cozy variations, and how to store them so they stay fresh for sharing (or late-night nibbling).
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Sweet Potato Rounds with Spiced Pecans and Marshmallow Cream
- Total Time: 40 minutes
- Yield: 12 rounds
- Diet: Vegetarian
Description
Sweet Potato Rounds with Spiced Pecans and Marshmallow Cream are the ultimate cozy autumn treat, caramelized, spiced, creamy, and nostalgic. Easy to make and perfect for festive gatherings or solo comfort baking.
Ingredients
- 2 large sweet potatoes (washed, peeled, cut into ½-inch rounds)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 cup pecan halves
- 1 tablespoon maple syrup
- ¼ teaspoon ground cinnamon
- Pinch of cayenne pepper (optional)
- 1 teaspoon brown sugar
- 1 cup marshmallow fluff
- ½ cup cream cheese (softened)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato slices with olive oil, maple syrup, cinnamon, and salt. Roast for 20 minutes, flipping halfway through, until tender and lightly caramelized.
- Toast pecans in a skillet over medium heat with maple syrup, brown sugar, cinnamon, and cayenne (optional) for 4–5 minutes until glazed. Cool on parchment paper.
- Beat marshmallow fluff, softened cream cheese, and vanilla extract until smooth and creamy.
- Top each roasted sweet potato round with marshmallow cream and spiced pecans. Serve immediately.
Notes
Slice sweet potatoes evenly to ensure uniform roasting. Avoid over-toasting the pecans to prevent bitterness. Soften the cream cheese well for the smoothest marshmallow topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Ingredients for Sweet Potato Rounds with Spiced Pecans and Marshmallow Cream
Gather these seasonal staples and pantry ingredients before starting. All are easy to find and perfect for cozy fall baking.
For the sweet potato rounds:
- 2 large sweet potatoes (washed, peeled, cut into ½-inch rounds)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- Pinch of salt
For the spiced pecans:
- 1 cup pecan halves
- 1 tablespoon maple syrup
- ¼ teaspoon ground cinnamon
- Pinch of cayenne pepper (optional for warmth)
- 1 teaspoon brown sugar
For the marshmallow cream:
- 1 cup marshmallow fluff
- ½ cup cream cheese (softened)
- 1 teaspoon vanilla extract
These ingredients blend sweet and spiced flavors beautifully. They’re also a great match with other fall desserts like pumpkin s’mores cookies or a slice of apple cinnamon bread.
Step by Step Instructions
1. Roast the sweet potato rounds
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the sliced sweet potatoes with olive oil, maple syrup, cinnamon, and salt. Arrange them in a single layer on the prepared sheet and roast for 20 minutes, flipping once halfway through, until fork-tender and lightly caramelized.
2. Toast the spiced pecans
While the sweet potatoes roast, place the pecans in a dry skillet over medium heat. Add maple syrup, brown sugar, cinnamon, and a pinch of cayenne. Stir constantly for 4–5 minutes until the pecans are fragrant and glazed. Transfer them to parchment paper to cool.
3. Whip the marshmallow cream
In a mixing bowl, combine marshmallow fluff, softened cream cheese, and vanilla extract. Beat with a hand mixer or whisk until smooth and creamy.
4. Assemble the rounds
Once the sweet potatoes are out of the oven and slightly cooled, spread a dollop of marshmallow cream on each round. Top with a few spiced pecans. Serve immediately for the dreamiest texture.
These steps are simple enough even for beginner bakers. They’re similar to assembling cranberry brie puff pastry bites just a few easy layers with maximum flavor impact.
Tips for Success
Here are a few tips to help your Sweet Potato Rounds with Spiced Pecans and Marshmallow Cream come out perfectly every time:
- Use uniform slices: This ensures the sweet potatoes roast evenly. Thinner slices may crisp too much or dry out.
- Don’t over-toast pecans: Once they’re fragrant and sticky, remove them from the pan immediately to avoid burning.
- Soften the cream cheese well: This helps create a silky marshmallow topping without lumps.
Pairing these rounds with a cozy drink like spiced apple cider or hot cocoa enhances the fall vibe. They’re also a great addition to a snack board alongside caramel apple puppy chow for a festive gathering.
Delicious Variations
1. Gluten-Free Friendly
The original recipe is naturally gluten-free, no flour needed. Just make sure your marshmallow fluff and cream cheese are labeled gluten-free if needed.
2. With Streusel Topping
Swap the pecans for a quick oat streusel. Mix ¼ cup oats, 2 tablespoons flour (or almond flour), 1 tablespoon brown sugar, 1 tablespoon cold butter, and a pinch of cinnamon. Sprinkle over the rounds and bake for 5 extra minutes.
3. Vegan Version
Use vegan marshmallow fluff and plant-based cream cheese. The flavor stays rich and comforting. You can also replace the honey/maple mix in the pecans with agave syrup.
4. Add a Hint of Citrus
A tiny squeeze of orange juice or zest into the marshmallow cream brightens the entire dish.
These ideas work beautifully if you’re already experimenting with seasonal recipes like healthy pumpkin oatmeal bars or apple pumpkin streusel muffins.
Storage & Make Ahead Tips
These Sweet Potato Rounds with Spiced Pecans and Marshmallow Cream are best served warm and freshly assembled, but leftovers can be stored smartly.
- Store separately: Keep roasted rounds, spiced pecans, and marshmallow cream in separate airtight containers.
- Reheat rounds in the oven or air fryer at 350°F (175°C) for 5–7 minutes to revive their texture.
- Pecans stay fresh at room temp in a sealed jar for up to 5 days.
- Cream can be refrigerated for up to 3 days, just give it a stir before using.
Perfect for prepping ahead during the holidays or making a small batch to enjoy alongside a slice of pumpkin bread with cream cheese for an afternoon treat.
FAQ: Sweet Potato Rounds with Spiced Pecans and Marshmallow Cream
Can I make these sweet potato rounds ahead of time?
Yes, you can roast the sweet potatoes and make the toppings a day ahead. Just assemble before serving.
What’s the best way to keep the marshmallow cream fluffy?
Let the cream cheese soften fully before mixing, and use an electric hand mixer for best results.
Can I use mini marshmallows instead of fluff?
You can, but the result is more chewy than creamy. Fluff gives a smoother, more spreadable finish.
Are these sweet potato rounds kid-friendly?
Absolutely. They’re sweet, soft, and fun to eat with fingers. You can even skip the pecans for toddlers.
Conclusion
These Sweet Potato Rounds with Spiced Pecans and Marshmallow Cream bring all the best parts of fall into one dreamy bite, caramelized edges, creamy topping, and that nutty spiced crunch. They’re beautiful on a holiday table, easy enough for weeknights, and guaranteed to spark smiles around the table.
Whether you’re baking with little ones, prepping for a dinner party, or just treating yourself on a cozy weekend, this recipe wraps up all the warmth and joy of the season. Try pairing it with a slice of brown sugar pumpkin loaf or sweet sourdough pumpkin bread with pecans for an unbeatable fall spread.