Candied Sweet Potato Stacks

• Gluten free

• Produce

  • 3 Sweet potatoes, medium

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1/4 cup Brown sugar, dark
  • 1 tsp Cinnamon, ground

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 4 tbsp Butter, unsalted

• Desserts

  • 1 Marshmallows, mini

Found on cookingwithcurls.com

Description

Ingredients

• 4 Tablespoons unsalted butter (melted)
• 1/4 cup dark brown sugar
• 2 Tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 3 Medium sweet potatoes, about 2 pounds (peeled and thinly sliced)
• 1/4 cup finely chopped pecans
• mini marshmallows (optional)

Directions

• Preheat oven to 375 degrees. Spray 12 cup muffin pan with cooking spray and set aside.
• In a large bowl, combine the melted butter, brown sugar, maple syrup, and cinnamon.
• Add the sweet potato slices and gently toss to combine.
• Stack slices in each muffin cup, about 5 or 6 high.
• Sprinkle with chopped pecans.
• Cover with aluminum foil and bake for 25 minutes, until tender.
• If adding the marshmallows - remove the foil and place 3 or 4 mini marshmallows on top of potato stacks.
• Place muffin pan under the broiler for 45 to 60 seconds until toasted.
• Scoop out each candied sweet potato stack and serve immediately.