Maple Pecan Sweet Potato Stacks … side dish or dessert?

Maple Pecan Sweet Potato Stacks can be served as a delicious side dish or as a scrumptious dessert! Soft and tender sweet potatoes with layers of crunch and texture from a blend of pecans, walnuts, and hazelnuts – all sweetened with a little brown sugar and maple syrup and topped with tiny marshmallows to melt throughout!

This is the perfect way to switch up the typical sweet potato casseroles you’ll find on Thanksgiving and Christmas dinner tables in homes across the country. But this super easy sweet potato recipe is fun, interesting, and so incredibly yummy! Your family and friends will love it!

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What do you need to make Maple Pecan Sweet Potato Stacks?

Here are the ingredient’s you’ll need to pick up from the grocery store:

• Sweet potatoes, 2 large sweet potatoes – thinly sliced
• Marshmallows, 1 1/2 cup marshmallows
• Light brown sugar, 1/2 cup light brown sugar
• Pure maple syrup, 1/4 cup maple syrup
• Unsalted butter, 4 tablespoon unsalted butter – melted
• Pecans, 1/2 cup chopped pecans
• Walnuts, 1/4 cup chopped walnuts
• Hazelnuts, 1/4 cup chopped hazelnuts
• Ground cinnamon, 1/2 teaspoon ground cinnamon
• Nutmeg, 1/4 teaspoon nutmeg

Optional Topping:

• Pumpkin spice for a fall flavor
• Cloves for a Christmas flavor
• Tiny marshmallows

How to make Maple Pecan Sweet Potato Stacks …

Preheat your oven to 375° F.

Combine the pecans, walnuts, and hazelnuts into a ziplock plastic bag and pound gently with a meat mallet to crush into tiny pieces. Then add them to a large mixing bowl.

Stir in the brown sugar, melted butter, maple syrup, cinnamon, and nutmeg and combine well. Add the sliced sweet potatoes and carefully toss them around in the bowl with tongs to ensure each slice is covered in your yummy spice mixture.

Then stir in your tiny marshmallows.

Spray a muffin tin with non-stick cooking spray. Then fill each muffin cup with stacks of sweet potato slices and be sure to spoon the maple nut marshmallow mixture in between the layers.

Use a spoon to top each sweet potato stack with the leftover maple nut mixture.

Sprinkle the tops with cinnamon, pumpkin spice, or cloves depending on the season or holiday you’re celebrating.

Bake at 375° F uncovered for 35 minutes then cover with foil to bake for the remaining 10 minutes.

When serving to your guests, use a fork to get to the very bottom of the stack and gently lift it out of the muffin cup. Then use a spoon to dish out the remaining mixture at the bottom of the muffin cup and drizzle it over the top of the potato stack.

Top with a few fresh marshmallows and enjoy!

Try a few of our other fall favorite recipes …

• Roasted Pears and Pork Chops
• Coogan’s Lasagna
• Creamy Tomato Bisque Soup with Toasted Grilled Cheese Dipping Sticks
• Savory Chicken Pork Pie
• Baked Chicken Cinnamon Squash
• Meatloaf Minis with Mashed Potatoes
• Rosemary Dumpling Chicken Stew

Looking for more tasty and easy recipes? Try a few here:

• Italian Chicken and Acorn Squash Couscous
• Chicken & Pork Crostina Pasta
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

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