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
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- Calories 146
- Fat 5g
- Carbs 21g
- Fiber 2g
- Sugar 8g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375°F (190°C).
- Carefully slice sweet potatoes into ⅛ inch (3 mm) slices. Add to a large mixing bowl.
- Add melted butter, coconut oil, cumin, cinnamon, and red pepper flakes. Toss to coat potato slices.
- Mix in the Parmesan cheese.
- In a greased cupcake tin, stack the sweet potato chips to fill each cup.
- Bake in preheated oven for 50-55 minutes until tops and edges nicely brown.
- Remove from oven and top each stack with a marshmallow.
- Return to oven for 3-5 minutes, watching carefully, until the marshmallows are light brown and have puffed up. Alternatively, broil for 30 seconds.
- Remove from oven. Carefully pat down each marshmallow to form a nice dome over the stack.
- Let cool slightly before removing from pan.
- Enjoy!