• 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.