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Sweet Potato Stacks with Toasted Marshmallow Crème

Prep Time20 mins
Cook Time26 mins
Total Time46 mins
Servings: 12 stacks
Author: MaryAnn Dwyer


  • 3 lb. sweet potatoes about 3 medium sized, peeled and sliced into 1/4 inch rounds (I used 5-6 slices per muffin cup)
  • 4 Tbsp. butter
  • 1/4 cup maple syrup
  • 2 Tbsp. light brown sugar packed
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/4 cup pecans finely chopped
  • Marshmallow creme:
  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1 tsp. vanilla extract


  • Preheat oven to 375 degrees. Spray standard 12 cup muffin pan with non-stick cooking spray. Place muffin pan on large baking sheet.
  • Place 5-6 slices of sweet potato into each muffin cup, trimming slices to fit cups.
  • Combine butter, maple syrup, brown sugar, cinnamon and nutmeg in a heavy small saucepan over medium heat. Bring to a boil, stirring often until sugar dissolves. Add about 1 tablespoon of the mixture on top of the sweet potatoes in each muffin cup. Sprinkle each stack with some pecans.
  • Cover with foil and bake for 25 minutes or until tender. While stacks are baking make marshmallow creme.
  • Marshmallow Creme: Combine all ingredients with 2 Tbsp. water in a metal bowl over simmering water. Beat with a handheld mixer for 6-7 minutes, until thick and fluffy.
  • Remove from water and continue to beat for 1-2 more minutes until somewhat cooled.
  • Transfer to a piping bag.
  • Remove muffin pan from oven when done baking. Discard foil. Pipe some marshmallow creme atop each stack.
  • To toast, place muffin pan back into the oven under the broiler for 50-60 seconds. Time will vary depending on your oven, so keep a close watch until they are browned to your liking. Remove pan from oven. Carefully scoop each stack out of pan onto serving platter. Serve immediately.