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5 from 4 votes

Cranberry Pecan Sweet Potato Bites

Author: Lorie Yarro


  • 2 medium sweet potatoes
  • 1/2 c fresh cranberries, sliced in half
  • 1/3 c chopped pecans
  • 1 1/2 c marshmallows (approx., 2-3 per sweet potato slice)
  • 1 tsp cinnamon
  • 2 tsp maple syrup
  • sea salt
  • -2 tsp brown sugar (optional)


  • Preheat oven to 425°F.
  • Slice sweet potatoes into rounds, about 1/2 inch thick. Line on parchment lined baking sheet. Bake for 12-15 minutes, until softened, but just before they are soft enough to serve.
  • In a small bowl, combine maple, cranberries, pecans, and brown sugar if desired. (I made this once with and once without, liked both!)
  • When sweet potatoes are ready, remove from oven, and sprinkle with cinnamon and sea salt. On each sweet potato round, top with 2-3 marshmallows and a small spoon of cranberry pecan mix. This part can be tricky because the cranberries will want to roll away but just place them where it makes the most sense.
  • Set the oven to 350°.
  • Place the baking sheet back into the oven and bake another 6-8 minutes or until the marshmallows are cooked to your liking.
  • Remove from oven, allow to cool and serve!