Sweet Potato Bites with Marshmallows and Pecans

Add the sweet potato rounds to the baking sheet in an even single flat layer. It's okay if they're touching on the sides, but don't let them overlap; set aside.

To a medium microwave-safe bowl or glass measuring cup, add the butter, maple syrup, brown sugar, cinnamon, and heat on high power for 1 minute. Stir to combine.

Evenly brush the mixture over the tops of the sweet potato slices.

Bake for 15 minutes, or until the sweet potato rounds are done and fork-tender. Start checking at about 11-12 minutes since all ovens bake differently and the exact thickness of your sweet potatoes will effect baking time. If you sliced them a bit thicker, they may take longer than 15 minutes to cook through.

While the sweet potatoes bake, halve the marshmallows.

Once the sweet potatoes are cooked through, add a marshmallow half and a pecan or candied pecan to the top of each.

Return sheet pan to the oven and bake for about 3 minutes more, or until the marshmallows are lightly golden browned. Make sure to keep a close eye on them since marshmallows are very prone to burning quickly.

Remove the sheet pan from the oven and it's likely that the marshmallows will have slid a bit, so push them back in the middle.

Then, immediately remove the sweet potatoes from the baking sheet using a small spatula, place on a serving platter, and allow them to cool slightly before serving. Tip - Make sure you don't allow them to cool on the baking sheet because they will be prone to sticking and will be more difficult to remove.