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Sweet Potato Bites

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 4 large (about 2 1/2 lbs) sweet potatoes
  • 2/3 cup packed light brown sugar
  • 1/2 tablespoon grated nutmeg
  • 2 egg yolks
  • 1/2 cup toasted and crushed pecans
  • 2 cups sweetened shredded coconut
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 8 large marshmallows


Preheat the oven to 350 °F. Place the sweet potatoes in a medium baking dish and bake until they are soft to touch, about 45 minutes to 1 hour.

Once sweet potatoes cool to room temperature, peel them and place them in a large bowl, mashing well. Stir in brown sugar, nutmeg, egg yolks, vanilla and crushed pecans.

In a medium bowl, toss the coconut with the granulated sugar and cinnamon. Press the sweet potato mixture around each marshmallow to create 8 balls, then roll the balls in the coconut mixture.

Place on a baking sheet lined with foil. Bake until bubbling, 15 to 20 minutes.