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72% would make again

Sweet Potato Marshmallow Stacks

featured in 5 Marshmallow Recipes That Will Melt In Your Mouth

Ingredients

for 12 stacks

  • 4 large sweet potatoes
  • 2 tablespoons salted butter, melted
  • 2 tablespoons coconut oil
  • ½ cup parmesan cheese (55 g)
  • ¾ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon red pepper flakes
  • 12 marshmallows

Nutrition Info

  • Calories 142
  • Fat 5g
  • Carbs 21g
  • Fiber 2g
  • Sugar 8g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 375°F (190°C).
  2. Carefully slice sweet potatoes into ⅛ inch (3 mm) slices. Add to a large mixing bowl.
  3. Add melted butter, coconut oil, cumin, cinnamon, and red pepper flakes. Toss to coat potato slices.
  4. Mix in the Parmesan cheese.
  5. In a greased cupcake tin, stack the sweet potato chips to fill each cup.
  6. Bake in preheated oven for 50-55 minutes until tops and edges nicely brown.
  7. Remove from oven and top each stack with a marshmallow.
  8. Return to oven for 3-5 minutes, watching carefully, until the marshmallows are light brown and have puffed up. Alternatively, broil for 30 seconds.
  9. Remove from oven. Carefully pat down each marshmallow to form a nice dome over the stack.
  10. Let cool slightly before removing from pan.
  11. Enjoy!

Ingredients

for 12 stacks

  • 4 large sweet potatoes
  • 2 tablespoons salted butter, melted
  • 2 tablespoons coconut oil
  • ½ cup parmesan cheese (55 g)
  • ¾ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon red pepper flakes
  • 12 marshmallows

Nutrition Info

  • Calories 142
  • Fat 5g
  • Carbs 21g
  • Fiber 2g
  • Sugar 8g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 375°F (190°C).
  2. Carefully slice sweet potatoes into ⅛ inch (3 mm) slices. Add to a large mixing bowl.
  3. Add melted butter, coconut oil, cumin, cinnamon, and red pepper flakes. Toss to coat potato slices.
  4. Mix in the Parmesan cheese.
  5. In a greased cupcake tin, stack the sweet potato chips to fill each cup.
  6. Bake in preheated oven for 50-55 minutes until tops and edges nicely brown.
  7. Remove from oven and top each stack with a marshmallow.
  8. Return to oven for 3-5 minutes, watching carefully, until the marshmallows are light brown and have puffed up. Alternatively, broil for 30 seconds.
  9. Remove from oven. Carefully pat down each marshmallow to form a nice dome over the stack.
  10. Let cool slightly before removing from pan.
  11. Enjoy!

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