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Last Thanksgiving I stumbled upon these Sweet Potato Mini Towers and they've completely changed the way I cook sweet potatoes now. Each stack looks like a tiny delicious monument with its brown sugar-maple coating, crunchy pecans and when I'm feeling fancy, those melty marshmallows crowning the top. Guests always perk up when these individual portions hit the table.
A Delightful Twist on Classics
The best thing about this dish is how it turns our traditional family sweet potato recipe into cute personal servings. The sticky coating gets wonderfully caramelized while the pecans give you that satisfying crunch. Using a muffin pan is so clever - it's super simple and makes each portion look like it came from an upscale dining spot.
What You'll Need
- Sweet potatoes: Grab around 2 pounds and try to find ones with similar thickness.
- Butter: When melted, it creates that luxurious base for our coating.
- Brown sugar: Gives us that deep, sweet caramel flavor.
- Maple syrup: Don't use the fake stuff - authentic maple syrup tastes so much better.
- Cinnamon: Brings that warm, homey spice everyone craves.
- Pecans: Cut them into tiny bits for the perfect topping.
- Mini marshmallows: They're not required but they'll make your dish extra memorable.
Cooking Instructions
- Prep Work:
- Cut your sweet potatoes into thin rounds warm up your oven to 375°F and coat your muffin tin with cooking spray.
- Create Your Coating:
- Blend your melted butter brown sugar maple syrup and cinnamon until it's smooth and shiny.
- Stack 'Em Up:
- Dip all potato slices in the mixture then arrange them in stacks inside the muffin cups top with pecan pieces.
- Oven Time:
- Put foil over the top and bake for around 25 minutes until the potatoes feel soft when poked.
- Marshmallow Touch:
- If you want marshmallows place some on each stack and broil just until they turn golden brown.
- Dish It Up:
- Carefully scoop each tower out with a spoon and enjoy the look of delight on everyone's faces.
Handy Tricks
- Slice Secrets: Using a mandolin will help you get perfectly even sweet potato rounds.
- Customize It: Feel free to leave off marshmallows or pile on extra pecans if that's what you prefer.
- Broiler Alert: Keep your eyes glued to those marshmallows they'll burn in just a moment if you're not careful.
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- Flavor Boost: I sometimes throw in a tiny bit of ginger or nutmeg for an extra flavor kick.
- Prep Trick: You can set everything up in advance just wait to bake until shortly before you'll eat.
- Next Day Eats: They'll stay good in your fridge for several days just warm them in the oven to keep them crispy.
Frequently Asked Questions
- → Can I prepare these ahead of time?
Yes, you can. Put them together and refrigerate until you're ready. Just bake them fresh, adding marshmallows right before serving.
- → How thinly should I slice the potatoes?
Aim for slices around 1/8 inch thick so they bake evenly. A mandoline slicer is a great tool for this.
- → What if the potatoes stay firm even after baking?
Cover with foil while baking to help them soften. If they’re still firm, bake a bit longer under the foil.
- → Can I leave out the marshmallows?
Sure, leave them off if you'd like. The pecan topping itself is delicious enough on its own.
- → How do I get them out of the tin?
Let the stacks cool slightly, then use a spoon to carefully lift them out. Don't forget to grease the tin well before baking.