Pin it
I stumbled upon these Sweet Potato Mini Towers last year during holiday season and they've quickly become my go-to sweet potato dish. Each stack looks like a cute little tower dripping with maple-brown sugar goodness, topped with crunchy pecans and, if you're feeling fancy, those melty marshmallows on top. My guests always perk up when I bring these individual portions to the table.
An Exciting Twist on Classics
The thing I really dig about this dish is how it turns our traditional family sweet potato recipe into these cute personal servings. The sweet coating gets all sticky and golden while the pecans give you that satisfying crunch. The muffin tin trick works so well - it's super simple and makes every portion look like it came from a high-end eatery.
What You'll Need
- Sweet potatoes: Around 2 pounds total, try to grab ones with similar thickness.
- Butter: When melted, it creates our luscious base.
- Brown sugar: Gives us that deep, sweet flavor we want.
- Maple syrup: Don't go for the fake stuff, authentic syrup tastes way better.
- Cinnamon: Brings that comforting warmth everybody craves.
- Pecans: Break them into tiny bits for sprinkling.
- Mini marshmallows: They're not required but they sure make it fun.
Let's Create Deliciousness
- First Things First:
- Cut your sweet potatoes into thin rounds, warm your oven to 375°F and spray your muffin tin so nothing sticks.
- Whip Up The Glaze:
- Mix the melted butter, brown sugar, maple syrup and cinnamon until it's smooth and shiny.
- Stack 'Em Up:
- Dip all potato slices in your glaze mixture then pile them into muffin cups and top with pecan pieces.
- Into The Oven:
- Put foil over the top and let them cook about 25 minutes or until soft when poked.
- Add The Fluff:
- If you want marshmallows, put a few on each stack and broil just long enough to turn them golden.
- Time To Enjoy:
- Carefully scoop out each tower with a spoon and watch your guests smile with delight.
Handy Tricks
- Cutting Made Easy: You'll thank yourself for using a mandolin to get those thin, even slices.
- Custom Options: Don't want marshmallows? Leave them off or add more pecans instead.
- Stay Alert: Keep your eyes glued to that broiler or your marshmallows will burn fast.
Pin it
Smart Storage Advice
- Flavor Boost: I sometimes toss in a tiny bit of nutmeg or ginger for extra flavor kick.
- Do Prep Work Early: You can slice and mix everything beforehand, just save the actual baking for dinner time.
- Saving Extras: They'll stay good in your fridge for a couple days, just warm them in the oven to keep them crispy.
Frequently Asked Questions
- → Can I prep these stacks in advance?
Yes, put them together early and chill. Bake them fresh when ready, adding marshmallows right before eating.
- → What’s the ideal thickness for slicing potatoes?
Around 1/8 inch works well. A mandoline cutter keeps the pieces even.
- → My sweet potatoes are still hard—why?
Try baking with foil on top. If they’re still tough, give them a few more minutes in the oven covered.
- → Can I leave out the marshmallows?
Absolutely, they’re optional. These still taste great with just the nut topping.
- → How do I remove stacks from the tin without breaking them?
Let them rest for a bit, then gently lift using a spoon. Be sure to butter or oil the tin before baking.