Apple Walnut Baked Sweet Potato Stacks
are prepared and baked in a muffin pan – Easy!
Who doesn’t like potatoes – white potatoes, sweet potatoes, yams, baked, salad, or potato pie. This variety of potatoes is always sure to please. But how about something a little different?
A few months ago I saw a Tasty video for sweet potato stacks and I had an ‘Ah Ha!’ moment. We all love sweet potatoes and this was a new way to serve them. I know changing everyone’s favorite style of sweet potatoes is risky but I like surprising everyone. Sometimes it’s a hit, as these potato stacks were, and they are always amused when I serve something new.
This is so very easy you will definitely want to give it a try if you like sweet potatoes. All you need is an average size muffin pan or two, and to be honest you might want to use disposable muffin pans because the marshmallows are sticky and if your pan is not non-stick the marshmallows may be difficult to remove. It’s just a thought!
When I’m changing up a recipe it’s often because I want to use what I already have in the fridge or pantry. A little of this and a little of that ensures that nothing goes to waste. However, my main reason is to get everyone to taste something new and the kids get used to trying foods they like but never thought to mix them together.
I wanted to add texture and crunch to the potatoes so I used panko crumbs that I blended with maple syrup and sprinkled it on to each potato layer. For additional texture I sprinkled a few walnuts on each layer.
The mini marshmallows, chopped fresh apples and the maple flavored panko gave the sweet potato stacks just the right amount of sweetness to this side dish for any occasion.
- 2 medium sweet potatoes, washed
- ¼ cup butter, melted
- ¼ tsp. cinnamon
- ⅛ tsp. nutmeg
- ⅓ cup panko bread crumbs
- ½ cup chopped walnuts (optional)
- 2 tbls. maple syrup
- 1 cup cubed fresh apple
- 1 cup mini marshmallows
- In a small bowl add maple syrup to the panko bread crumbs and a pinch of salt stirring well to blend and set aside. Next peel and cut the apple in small cubes (one medium to large apple is all you will need), set aside.
- Thinly slice the potato on a mandolin - very carefully - and add them to medium size bowl. (I did not peel the potato, but feel free to peel them if you wish.)
- Add to the sliced potatoes the melted butter, cinnamon and nutmeg, stirring well to coat the potato slices. Set aside.
- To assemble the sweet potato stacks, place one potato slice into the bottom of the muffin pan.
- Place about ½ teaspoon each of chopped apple and panko and walnuts if using, then add 1 marshmallow, top with another slice of potato and repeat until each muffin cup is filled. You can add more apples to each layer as desired.
- Top each stack with a sprinkle of crumbs and 2 marshmallows.
- Cover the muffin pan lightly with a sheet of aluminum foil and bake for 20 minutes.
- Remove foil from pan and continue to bake until potatoes are cooked. Cooking time will depend on the thickness of the potato slices. The thinner slices will bake about 30 minutes. Thicker slices may take about 45 minutes.
- To test if potatoes are cooked place a sharp knife into the middle of a stack and if it easily slices through the stack, the potatoes are cooked.
- Remove the potato stacks from the pan to a serving plate.
- They can be served hot or at room temperature.
- Sprinkle with confectioner's sugar if desired.
At holiday time you can prepare the apple walnut baked sweet potato stacks early in the day as a side to the main course. Bake them while the turkey is resting. Easy, ‘Yes’, Dinner is Served!
On game day the potato stacks go great with sandwiches in place of potato chips. A little something different.
This is a delicious appetizer for any holiday or game day. It’s a side dish for Thanksgiving dinner that serves up a little portion control. We all want to eat everything, but everything in moderation makes dinner delightful!