A Fun, Festive, and Flavor-Packed Twist on a Classic Holiday Side Dish

Sweet potatoes are one of the shining stars of the Thanksgiving table. Whether you’re loyal to a classic marshmallow-topped casserole, addicted to candied sweet potatoes, or simply love their natural caramelized sweetness, sweet potatoes always bring warmth and comfort to holiday meals. But if you’re craving something fun, elegant, and a little more modern this year, these Loaded Sweet Potato Rounds are about to become your new favorite tradition.

This recipe transforms the flavors you already love—honey, cinnamon, pineapple, tart cranberries, and toasty marshmallows—into beautiful individual servings that look stunning on a platter. They’re the perfect combination of festive and practical: elevated enough to serve at a Thanksgiving feast, yet simple and fast enough to whip up on a busy weeknight.

Whether you’re hosting Friendsgiving, feeding little ones who love finger foods, or simply want something more photogenic on your holiday buffet, these sweet potato rounds check every box. They’re sweet, warm, buttery, slightly tangy, and full of texture—from the soft potato base to the juicy pineapple and browned marshmallows on top.

In this post, we’ll cover everything you need to know: ingredients, directions, tips for perfect rounds, variations, FAQs, reheating instructions, and more. Let’s get baking!

Why You’ll Love These Loaded Sweet Potato Rounds

These single-serve sweet potato bites bring all the nostalgic holiday flavors you love—just in a fun, impressive new presentation. Here’s why they’re such a hit:

They’re beautiful and elegant. Each round looks like a tiny gourmet sweet potato casserole.
They’re portion-friendly. No more scooping from a casserole dish; guests can pick up a round and go!
Quick and simple. Only 10 minutes of prep and about 30 minutes total.
Kid-friendly and picky-eater approved. Sweet, fruity, toasty—what’s not to love?
Make-ahead friendly. Prep them the day before and toast with marshmallows right before serving.
A fresh twist. Using pineapple and cranberries adds brightness and dimension.

This is the kind of dish that receives compliments all night long—and disappears even faster.

Ingredients

Yield: 6–8 servings
Prep Time: 10 minutes
Bake Time: 25 + 5 minutes
Total Time: 30 minutes

You’ll Need:

2–3 large raw sweet potatoes
1/3 cup melted butter
1/4 cup raw, unfiltered honey
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1 cup pineapple tidbits (packed in juice, not syrup)
1/3 cup dried cranberries
2–3 cups mini marshmallows

Equipment Needed

Rimmed baking sheet
Aluminum foil
Vegetable peeler
Sharp knife
Mixing bowl
Whisk
Fork
Tongs

Cooking Directions

1. Preheat the Oven

Preheat your oven to 400°F. Line a rimmed baking sheet with foil to make cleanup simple and stress-free.

2. Prepare the Sweet Potatoes

Peel the sweet potatoes and cut them into rounds that are ¾ to 1 inch thick. The key here is consistency—making sure every slice is the same thickness ensures even baking. Set the slices aside.

3. Make the Spiced Honey Butter

In a small bowl, whisk together:

Melted butter
Honey
Ground cinnamon
Ground cloves

You’ll start with a smooth, fragrant mixture that will glaze the potatoes and later coat the toppings.

4. Dip the Sweet Potato Rounds

Using tongs, dip each sweet potato slice into the honey butter, making sure the entire surface—top, bottom, and sides—is coated. Arrange each round on the prepared baking sheet, leaving at least one inch of space between them.

Do not discard the remaining honey butter.

5. Bake the Sweet Potato Rounds

Cover the baking sheet with foil and bake for 20–25 minutes, or until the rounds are fork-tender but not mushy.

6. Prepare the Fruit Topping

While the rounds bake, add the pineapple tidbits and dried cranberries to the remaining honey butter. Toss until everything is coated in buttery, cinnamon-spiced sweetness.

7. Load Each Round

Once the sweet potatoes are done, remove the foil and add a spoonful (about 1–2 tablespoons) of the pineapple-cranberry mixture onto the top of each round.

8. Add the Marshmallows

Pile mini marshmallows on top of the fruit. Stack as many as possible without them tumbling off! (See tips below for strategic stacking.)

9. Toast the Marshmallow Tops

Place the baking sheet back into the oven, uncovered, for 3–5 minutes, just until the marshmallows turn golden brown and toasty. Watch closely—they can go from golden to burnt quickly.

If any marshmallows slide off, use a fork to gently nudge them back into place right after pulling them from the oven.

10. Cool Slightly and Serve

Let the sweet potato rounds rest for 5 minutes before serving. The toppings will set slightly, making them easier to handle.

Helpful Tips for Perfect Sweet Potato Rounds

Keep the Honey Butter Warm

The honey butter mixture thickens quickly as it cools. When it gets too thick, it can:

Add too much coating,
Slide off unevenly during baking,
Reduce the amount left for tossing with the pineapple and cranberries.

If needed, warm the mixture for 10–15 seconds in the microwave before dipping the potato slices.

Stack Marshmallows Strategically

To achieve those pretty, tall stacks of mini marshmallows:

Arrange pineapple tidbits in a single layer on each round.
Place marshmallows across the flatter surfaces first.
Add more marshmallows on top, letting gravity decide the final height.
If you have stubborn sliding marshmallows, dip them into the sticky residue on the pan and stick them back on top. Like culinary glue—works every time!

Prefer a Sweeter, More Candied Finish?

Add 1–2 tablespoons of brown sugar to the honey butter mixture before dipping the sweet potatoes. The sugar caramelizes beautifully while baking.

Want an Elevated Gourmet Twist?

You can easily customize these sweet potato rounds to complement your Thanksgiving menu:

Add crunch: top with chopped walnuts, pecans, or pistachios.
Brighten the flavors: add fresh orange zest to the honey butter.
Add floral notes: drizzle a little maple syrup or sprinkle dried lavender.
Make them tropical: replace cranberries with chopped dried mango.

These rounds are so adaptable—you can make them fit any flavor theme.

How to Serve Loaded Sweet Potato Rounds

This dish works beautifully for:

Thanksgiving turkey dinner
Friendsgiving potlucks
Christmas meals
Fall-themed gatherings
Dessert-style sides
Appetizer-style sweet potato bites
Kid-friendly holiday meals
Buffet-style holiday spreads

Arrange the rounds on a tray or wooden board and serve warm. They add incredible visual appeal and make any holiday table feel a bit more elevated.

Make-Ahead & Storage Instructions

Can You Make These Ahead?

Yes—mostly! Prep the rounds up to 24 hours in advance.

Dip and bake the sweet potato slices as directed.
Top with the pineapple and cranberries.
Cover the entire tray tightly with foil or plastic wrap.
Refrigerate for up to 1 day.

To finish:

Bring the tray to room temperature.
Warm in a 375°F oven for 7–10 minutes.
Increase oven temperature to 400°F, add marshmallows, and toast for 3–5 minutes.

They taste perfectly fresh and save you valuable Thanksgiving Day prep time.

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat:

Oven or air fryer: 350°F for 5–7 minutes
Avoid microwaving—the potatoes soften too much and marshmallows turn gummy.

FAQ

Can I use large marshmallows instead of minis?

It’s not recommended. Large marshmallows melt into puddles before they ever reach that perfect toasted stage. Mini marshmallows hold their shape and toast beautifully.

Can I use canned sweet potatoes or yams?

No. They’re too soft and inconsistent in size and shape. Always start with raw, fresh sweet potatoes.

Can I use maple syrup instead of honey?

Absolutely. It adds a cozy fall flavor and works just as well for coating.

Can I make these dairy-free?

Yes! Substitute:

Vegan butter
A maple or agave syrup base
Vegan marshmallows

They still come out delicious.

Do I have to include pineapple?

No, but it adds incredible sweetness and texture. You can swap it for:

Apples
Pears
Peaches
Chopped mandarin oranges

Why These Sweet Potato Rounds Belong on Your Thanksgiving Table

Thanksgiving food is about balance. You want nostalgic flavors of that classic sweet potato casserole that everyone recognizes but also something exciting, fresh, and beautiful. These sweet potato rounds strike that perfect harmony.

They’re individually portioned, visually stunning, kid-approved, and full of warm fall flavor. The combination of cinnamon honey, juicy pineapple, tart cranberries, and golden marshmallows tastes like a holiday celebration in every bite.

If you’re hosting thanksgiving this year, these rounds will stand out among the stuffing, turkey, mashed potatoes, and pies. They’re a conversation piece—and the kind of side dish people ask you to bring again next year.

Final Thoughts

Whether you’re building a Thanksgiving menu, prepping for a festive dinner party, or just want something a little special for a family weeknight meal, these Loaded Sweet Potato Casserole Rounds deliver the perfect combination of comfort and creativity.

They’re warm, sweet, slightly tart, beautifully textured, and perfectly balanced. And with minimal prep and fast cooking time, they offer maximum flavor with very little effort.

Try them once, and they may become a new holiday tradition in your home.