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