| 6 | 25 | 200 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 3 |
| 130 gm | Sweet potato (about 1 medium potato, peeled) |
| 1 tbsp | Coconut oil |
| 29 gm | Nuts, pecans, dry roasted (about 20 halves) |
| 6 regular | Marshmallow (Jet-puffed; cut in half) |
| 1 tsp | Cinnamon (ground) |
| 1 tsp | Nutmeg, ground |
Recipe Yield: About 3 Serving Size: 4 bites
1. Wash and peel your sweet potato. Slice into thin round disks (about 1/4 inch thick) and place in a mixing bowl.
2. Add coconut oil, cinnamon, nutmeg. Coat the disks well.
3. Place coated disks on non-stick cookie sheet spaced evenly apart.
4. place 1 pecan half on top of each disk.
5. Cut the jumbo marshmallows in half and place sticky side down on top of the disk, covering the pecan.
6. Bake at 425-degrees fahrenheit for about 9-12 minutes until you see the sweet potato is soft and the marshmallow is golden brown.
Let cool and enjoy
NOTES:
To make a bigger batch for holiday enjoyments, simply multiply the recipe ingredients to reach your serving size needed!
| Meat Alternative | 0.3 |
| Vegetables | 0.6 |
