Averie Cooks

-1 Preheat the oven to 350F, line a baking sheet with heavy-duty aluminum foil**(see Notes), spray generously with cooking spray; set aside.
-1 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.
-1 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.
-1 Evenly brush the mixture over the tops of the sweet potato slices.
-1 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.
-1 While the sweet potatoes bake, halve the marshmallows.
-1 Once the sweet potatoes are cooked through, add a marshmallow half and a pecan or candied pecan to the top of each.
-1 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.
-1 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.
-1 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.