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!
Prep Time15 mins
Cook Time24 mins
Total Time39 mins
Servings: 12 Servings
- 4 Tablespoons unsalted butter melted
- 1/4 cup dark brown sugar
- 2 Tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 3 medium sweet potatoes about 2 pounds (peeled and thinly sliced)
- 1/4 cup finely chopped pecans
- mini marshmallows optional
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.
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