Candied Sweet Potato Stacks
On November 09, 2020 (Updated May 11, 2024)
This post may contain affiliate links. Please read our disclosure policy.
These Candied Sweet Potato Stacks are the ultimate side dish for your upcoming holiday feasts! These sweet potato stacks are a tasty twist on traditional sweet potato casserole with a wow-factor presentation.
Sweet Potato Stacks
If you’ve been on the hunt for a different way to cook your sweet potatoes, these sweet potato stacks are here are ready for you! They’re a little stack of perfectly portioned sweet potatoes topped with marshmallow fluffy goodness. They’re also extremely easy to make with minimal clean up.
The secret to perfectly stacked sweet potato slices (say that 10 times fast) is the set-up. I layer the thinly sliced sweet potatoes with a spiced butter and brown sugar mixture that bubbles into the most delicious caramel sauce. Each sweet potato stack stays put in its own muffin tin cup, so the potatoes don’t slide around and the sauce soaks into all of the bottom layers.
Sweet Potato Stacks with Marshmallow
The final element that makes these sweet potato stacks the best of the best is the marshmallow topping. Since you’re already going to have your hands full with preparing the rest of your meal for the holidays, I made these as easy as possible. All you have to do is pop open a can of marshmallow fluff, spoon some on top, and you’re all set.
Don’t skip on the fluff unless you are truly against marshmallow on your sweet potatoes. It adds the perfect, sweet finishing touch to these stacks.
P.S.- I’m still counting these as a vegetable. Yes, they are dripping in sticky, sweet caramel and marshmallows, but under all that is something that once grew in the ground, so it definitely counts!
Ingredients for Candied Sweet Potato Stacks
The thing I love about these sweet potato stacks is that they are totally and completely delicious (they honestly taste like dessert), and they don’t require too much fuss.
All you need are the following 8 ingredients and you’re ready to get stacking!
- 2 sweet potatoes
- 8 Tablespoons melted butter
- 1/4 cup dark brown sugar (definitely go with the dark brown sugar for this recipe)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup marshmallow fluff (yup, that tasty stuff you get from the jar!)
- 1/4 cup chopped pecans
Tips for Making Sweet Potato Stacks
Before we begin, here are some tips to making these sweet potato stacks that I think you’ll find handy:
- Prep these in advance. Simply follow the steps to prepare a pan full of sweet potato stacks with the brown sugar/butter sauce on each one and then cover with foil or plastic wrap. When you’re ready to put these in the oven or on your indirect grill, just remove the foil and bake as directed.
- Give them a rest. Once these beauties are baked, be sure to give them a few minutes in the pan to cool slightly before transferring them to a serving dish. That will give the caramel and the sweet potatoes enough time to come together so your stacks don’t fall apart. If you want a little extra garnish for the plate, you can sprinkle with some more cinnamon or freshly grated nutmeg.
- Swap the nuts. If you don’t like pecans (or if you’re allergic), you can always omit these from the recipe. Walnuts or pistachios will also work well with the recipe if you’d like a crunchy topping to balance out the sweet stacks.
One final note: You can easily cook these in the oven or on the grill/smoker. Simply preheat your oven or smoker to 350 degrees F, and cook as specified in the recipe card below!
More Sweet Potato Recipes
There’s something about sweet potatoes that make them the most delectable side dish ever. Check out these awesome sweet potato recipes from Hey Grill Hey:
- Sweet Potato Casserole with Candied Pecans
- Smoked Sweet Potatoes with Cinnamon Maple Butter
- Grilled Sweet Potatoes
Candied Sweet Potato Stacks Recipe
Candied Sweet Potato Stacks
Ingredients
- 2 sweet potatoes skinny enough to fit in a muffin tin
- 8 Tablespoons melted butter divided use
- 1/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup marshmallow fluff
- 1/4 cup pecans chopped
Instructions
- Preheat the grill. Preheat your pellet grill (or oven) to 350 degrees F.
- Prep the sweet potatoes. Peel the sweet potatoes and slice very thinly. You can even use a mandolin to slice the sweet potatoes evenly. Brush the cups of a muffin tin with some of the melted butter.
- Make the brown sugar butter sauce. In a small bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, and vanilla.
- Make the sweet potato stacks. Stack 5-6 slices of sweet potato in the bottom of each muffin cup. Spoon a teaspoon of the butter/brown sugar mixture over each of the small stacks of potatoes. Fill the rest of the muffin tins with the remaining sweet potatoes. Top each stack with the remaining brown sugar and butter sauce.
- Bake the sweet potatoes. Place the sweet potato stacks in the grill or oven. Bake for 40 minutes.
- Top with marshmallow and nuts, and finish baking. Remove the muffin tin from the grill or oven and top each with a tablespoon of the marshmallow fluff and a sprinkle of the pecans. Return to the grill and cook for an additional 5 minutes until the marshmallow fluff is heated through and starts to melt down the stacks.
- Rest and serve. Remove the pan from the grill and leave the sweet potato stacks in the muffin tin for 10 minutes while they cool slightly and set. Carefully use a spoon to lift out each stack and transfer to a serving dish. You can also spoon any additional caramel sauce from the muffin tin over the stacks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post was originally published in November 2016. We recently updated it with more information and helpful tips. The recipe remains the same.
These look amazing, can I substitute mini marshmallows instead of the marshmallow whip?
You totally can, but they may be a bit harder to keep stacked.
This sounds delicious and easy. We hope to try it, but leave the marshmallow off the top to make it a little more diabetic friendly.
Your recipe doesn’t tell how many servings it makes or how big a serving is. I am assuming one muffin tin is a serving.