Candied Sweet Potato Stacks

November 9, 2020

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.

Candied sweet potato stack topped with marshmallow fluff and pecans. Text overlay reads: Candied Sweet Potato Stacks.

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.

Uncooked sweet potato slices stacked in a muffin tin next to a cutting board of sliced sweet potatoes.

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!

Sweet potato slices stacked in a muffin tin in a melted butter and brown sugar sauce.

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

Two stacks of sliced sweet potatoes in a muffin tin, topped with a spoonful of marshmallow fluff and a half dozen 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!

Overhead view of a half dozen candied sweet potato stacks topped with marshmallow fluff and pecans.

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:

Candied Sweet Potato Stacks Recipe

Follow the recipe, and I’ll teach you the simple steps to making your own sweet potato stacks at home. If you’re looking for the ultimate way to help you make better BBQ, feed the people you love, and become a backyard BBQ hero, join my members-only group The Grill Squad for full access to all my meat, rubs, sauces, and meat buying masterclasses, podcasts, and so much more.

Creating a holiday dinner for your family should be stress-free, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to help you make the most of your holiday planning. Check it out today!

Candied sweet potato stack topped with marshmallow fluff and pecans.

Candied Sweet Potato Stacks

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.
5 from 2 votes
Prep Time : 15 mins
Cook Time : 45 mins
Total Time : 1 hr
Servings : 5 people
Calories : 377kcal


  • 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)


  • 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.


Calories: 377kcal | Carbohydrates: 46g | Protein: 2g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 213mg | Potassium: 340mg | Fiber: 3g | Sugar: 27g | Vitamin A: 13385IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
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**This post was originally published in November 2016. We recently updated it with more information and helpful tips. The recipe remains the same.

Candied Sweet Potato Stacks Candied Sweet Potato Stacks

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15 thoughts on “Candied Sweet Potato Stacks

  1. I made these for yesterday’s feast and not only did they look beautiful on the platter, but received heartfelt praises amongst the mmm’s and mm-hmm’s. Thank you!????
    How do I leave a review so that when this recipe is googled it she’s a 5-Star Review?

  2. This recipe was amazing. I love sweet potatoes but this was a game changer. I cooked on a pellet grill as the recipe described. This will be in the regular rotation at my house. Thank you!

  3. These look incredible. I’d like to make these on the pellet smoker to serve along with your smoked prime rib recipe. Can I smoke these for longer at the 225 that the prime rib requires, or will that not work?

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