Sweet potato casserole bites make such an easy gluten-free appetizer for the holidays. If you love traditional sweet potato casserole, then you'll love them even more in bite-size form. Plus, they're easily made dairy-free and vegan, too.
Preheat oven to 400F. Line a baking sheet with parchment paper or aluminum foil. Set aside.
Slice sweet potatoes into 1/4 inch rounds. You can leave the skin on if you wish, just make sure to rinse and dry the sweet potatoes thoroughly.
Toss sweet potatoes with avocado oil, salt and ground cinnamon. Arrange on a baking sheet in a single layer. Bake in the oven at 400F for 20 minutes. Remove from oven and flip sweet potato rounds.
While the sweet potatoes are cooking, make the pecan crumble. Mix together brown sugar, pecans, gluten-free all purpose flour, cinnamon and butter in a small bowl and stir to combine.
Top sweet potato rounds with pecan crumble. Bake an additional 10-15 minutes, until sweet potatoes are tender on the inside and slightly crispy on the outside. Remove from the oven.
Turn the oven to broil. Add 3-4 mini marshmallows to the top of each sweet potato round. Broil for 1-2 minutes, until marshmallows are lightly toasted. Be sure to keep an eye on them so they do not burn, which can happen quickly.