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Candied Sweet Potato Stacks

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Can you believe that Thanksgiving is in a few days? This time of year always seems to fly by so fast! Well my FeastNDevour friends and I are back this month with a collection of delicious Sweet Potato recipes that will be perfect to serve along with your holiday meal. I decided to change things up a bit and create Candied Sweet Potato Stacks.

Stacks of glaze covered sweet potato stacks with roasted marshmallows on a wooden board.

I used my Candied Sweet Potatoes recipe as a starting off point, and then went crazy. These Candied Sweet Potato Stacks are a fun twist on everyone’s favorite holiday side dish, and guaranteed to impress your guests! If you don’t like marshmallows, just leave them off.

A close up image of stacked sweet potatoes with chopped pecans covered in glaze on a wooden cutting board.

I made half with and half without in an attempt to make everyone happy. 🙂

How to make Candied Sweet Potato Stacks

I did not use any fancy equipment to slice my sweet potatoes, just a sharp knife. Feel free to use a mandolin if you have one.

Peeled sweet potatoes and slices on a wooden cutting board.

I grabbed 3 medium sweet potatoes, which ended up weighing just under 2 pounds.

Three sweet potatoes on a scale showing one pound, thirteen and .13 ounces.

a little higher or lower than 2 pounds is not going hurt anything.

Preheat oven to 375 degrees. Spray 12 cup muffin pan with cooking spray and set aside.

In a large bowl, combine the melted butter, brown sugar, maple syrup, and cinnamon.

Looking down on glaze mixture in a glass bowl.

Add the sweet potato slices and gently toss to combine.

Sweet potato slices mixed with glaze in a glass bowl.

Stack slices in each muffin cup, about 5 to 7 high.

Stacks of sweet potato slices in a muffin pan.

Sprinkle with chopped pecans.

Lookin down on a muffin tin filled with stacked sweet potato slices and topped with chopped pecans.

Cover with aluminum foil and bake for 25 minutes, until tender.

Candied sweet potato stacks baked in a muffin tin.

If adding the marshmallows – remove the foil and place 3 or 4 mini marshmallows on top of potato stacks. Place muffin pan under the broiler for 45 to 60 seconds until toasted.

Candied sweet potato stacks topped with toasted mini marshmallows in a muffin tin.

Scoop out each candied sweet potato stack and serve immediately.

Stacks of sweet potato slices topped with chopped pecans, some with toasted mini marshmallows on top.

Yummy, yummy in your tummy!! There is just something about sweet potatoes that are coated in sugar and topped with toasted marshmallows, lol They are a special treat for the holidays, but would also be awesome served along side any meal…any time of the year!

More delicious Sweet Potato recipes:

Image with six different sweet potato recipes represented.

I hope everyone has a wonderful holiday full of laughter and great food.

Enjoy!!

Stacks of sweet potato slices topped with pecans and toasted mini marshmallows

Candied Sweet Potato Stacks

These Candied Sweet Potato Stacks are a fun twist on everyone's favorite holiday side dish, and guaranteed to impress your guests!
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: American
Keyword: sweet, potato, recipe, marshmallows, stacks, thanksgiving, side, dish, pecans, brown, sugar, holidays
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 12 Servings
Calories: 123kcal
Author: Lisa Johnson

Equipment

  • Muffin Tin

Ingredients

  • 4 Tablespoons unsalted butter melted
  • ¼ cup dark brown sugar
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 3 medium sweet potatoes about 2 pounds (peeled and thinly sliced)
  • ¼ cup finely chopped pecans
  • mini marshmallows optional

Instructions

  • Preheat oven to 375 degrees. Spray 12 cup muffin pan with cooking spray and set aside.
  • In a large bowl, combine the melted butter, brown sugar, maple syrup, and cinnamon.
  • Add the sweet potato slices and gently toss to combine.
  • Stack slices in each muffin cup, about 5 or 6 high.
  • Sprinkle with chopped pecans.
  • Cover with aluminum foil and bake for 25 minutes, until tender.
  • If adding the marshmallows – remove the foil and place 3 or 4 mini marshmallows on top of potato stacks.
  • Place muffin pan under the broiler for 45 to 60 seconds until toasted.
  • Scoop out each candied sweet potato stack and serve immediately.

Nutrition

Calories: 123kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 212mg | Fiber: 2g | Sugar: 9g | Vitamin A: 8132IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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3 Comments

  1. I think my grand kids would enjoy this. They like candied sweet potatoes. My favorite is an oven baked sweet potato mashed with butter. So good. You’ve given me some ideas for other ways to serve sweet potatoes. Thx.

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