Sweet Potato Casserole Bites
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.
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Ingredients
- 3 medium sweet potatoes - of even thickness
- 1 tablespoon avocado oil - or melted coconut oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup gluten-free flour blend
- 1 cup pecans - chopped
- 3 tablespoons butter - melted
- 1 cup mini marshmallows
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Instructions
- 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.
Nutrition
Calories: 88kcal | Carbohydrates: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 72mg | Potassium: 77mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2350IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.3mg
