Nov09
24
posted by Emily Bites in All Recipes, Comfort Food, Side Dishes, vegetarian
I love sweet potatoes and you all know I love muffin tins, so when I kept seeing traditional potatoes made into cute little stacks this way I had an epiphany: sweet potato stacks! Now, I’m probably not the first person to ever dream that up, but as I continued to think about it I decided to go all out with the idea and top my stacks off with a buttery brown sugar pecan topping: Sweet Potato Casserole Stacks! These stacks are a fun twist on the traditional Thanksgiving casserole, perfectly portioned and just as at home as part of your weekday family dinner as they are on your holiday table.
Thinly sliced sweet potatoes are layered with butter, oil and syrup and then topped with a sweet, crunchy topping and each one is only 141 calories or 5 Green, 5 Blue or 2 Purple Weight Watchers SmartPoints! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! These stacks are a great side dish for any meaty main dish and they are perfect for your Thanksgiving meal or a Friendsgiving party because they look fresh and impressive and they taste comforting and familiar.
Looking for more lightened up, tasty side dishes to complement your mains? Check out the side dish sectionof my recipe index for my Roasted Smashed Garlic Potatoes,Cheesy Broccoli Bake, Garlic Roasted Green Beans with Almonds, Loaded Cauliflower Bake, Zucchini Casserole, Garlic Thyme Roasted Carrots, Cheesy Potluck Potatoes, Spinach and Parmesan Orzo, Parmesan Roasted Sweet Potatoes and many more!
Print Recipe Rate this Recipe
Prep Time: 15 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr
Calories: 141kcal
These stacks are a fun twist on the traditional Sweet Potato Casserole, perfectly portioned with a buttery brown sugar pecan topping!
Yield: 12 stacks
Ingredients
- 2 ½ lbs raw sweet potatoes, sliced very thin (you can use a mandolin or a sharp knife)
- 2 tablespoons canola oil
- 2 ½ tablespoons light butter, melted, divided (I used Land O’Lakes)
- 2 tablespoons light breakfast syrup, I used butter flavored syrup
- ½ teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon flour
- 5 teaspoons brown sugar
- 5 teaspoons chopped pecans
Instructions
Preheat the oven to 375 degrees. Lightly mist a standard size 12-cup muffin tin with cooking spray and set aside.
Combine the oil with one tablespoon of the butter, the syrup and the vanilla in a small dish or bowl. Place the sweet potato slices in a large mixing bowl and drizzle the syrup mixture over the potatoes. Stir until the potato slices are coated. Stack the slices into the cups of the prepared muffin tin to form even piles.
In another small bowl, combine the salt with the flour, brown sugar, pecans and the remaining tablespoon and a half of melted butter. Stir together until well combined and then divide the mixture evenly over top of the potato stacks. Place the stacks in the oven and bake for 45-55 minutes until the stacks are cooked through.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
141 calories, 22 g carbs, 6 g sugar, 5 g fat, 1 g saturated fat, 2 g protein, 3 g fiber(from myfitnesspal.com)
MyWW SmartPoints per (1 stack) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 5 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
3 per stack (P+ calculated using the recipe builder on weightwatchers.com)
Inspired byWhat’s Gaby Cooking
Author: Emily Bites
Course: Side Dish
Cuisine: American
Keyword: Muffin Tin, Thanksgiving, Weight Watchers, WW Side Dish
posted on November 9, 2015
24 comments »
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24 comments on “Sweet Potato Casserole Stacks”
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husbandman — November 9, 2015 @ 12:36 pm Reply
Can’t wait to get home!
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serena — November 9, 2015 @ 7:33 pm Reply
How do you remove from tin and keep them so neat looking?
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Emily Bites — November 9, 2015 @ 7:45 pm
I just reached in with a spoon and lifted them out 🙂
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Beth — November 9, 2015 @ 10:32 pm Reply
These look great. Did you peel the sweet potato? (I’m more than a little excited to try this recipe)
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Emily Bites — November 9, 2015 @ 11:29 pm
Yay, I hope you love them! I didn’t peel them, I just washed them up and sliced them with the peels on 🙂
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Audrey — November 10, 2015 @ 3:37 pm Reply
Haha is Husbandman your hubby?! Too funny!!
I cannot wait to try this!! I was on a major sweet potato kick for a few months and haven’t had them for a while ~ my hubby got tired of them haha! This may get him back on the sweet potato horse! 😀
See AlsoGeneral Tso's Chicken (Baked!) -
Jennifer — November 11, 2015 @ 11:10 am Reply
How would you reheat these?
My MIL makes sweet potato casserole with marshmallows on top. She and my FIL are the only two (out of 15) people who eat it. I’d love to make this so the rest of us can have some good sweet potato casserole. : ))Thanks!
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Rosanne — November 17, 2015 @ 8:56 am Reply
do they stick in the pan or do they easily come out? I am worried about cleaning the pan. Seems my old muffin tins are really hard to clean. I can’t wait to try these!
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Emily Bites — November 17, 2015 @ 2:33 pm
My pans are nonstick and pretty new, but my stacks slid right out onto a spoon!
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Jennifer — November 17, 2015 @ 11:23 am Reply
This sounds like such a good idea for the holidays. I was trying to think of a way not to do a whole casserole since there will be so many side dishes. So I have a question for you. I know this changes the points and calories – I don’t do weight watchers but love lower calorie foods. Do you think I could do a few of these with the miniature marshmallows. I’m afraid the marshmallows might be too big and over power the size of the stack. Some of them I need to leave the nuts out as well because we have a family member with diverticulitis. So I find your recipe easiest to adapt to all food issues, I might even put half the sweet potato in each muffin tin so that other side dishes can be eaten without the guilt. What a neat idea.
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Emily Bites — November 17, 2015 @ 2:35 pm
I definitely think you can do some with mini marshmallows instead of the pecan topping! I haven’t specifically tried it that way, but I don’t see why not. Let me know how it turns out! I hope your whole family loves it!
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DEB LENTZ — November 18, 2015 @ 8:24 pm Reply
Emily could these be put together ahead of time and then popped in the oven a number of hours later?
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Val — November 25, 2015 @ 12:11 pm Reply
Can these be made a day ahead of time?
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Emily Bites — November 25, 2015 @ 2:58 pm
Hi Val, for best results I wouldn’t recommend it. You can probably prep a lot of it the day before (slice the potatoes, etc) but I would cook it to serve :).
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Barbara Petty — November 28, 2015 @ 1:47 am Reply
Hi – I made these for Thanksgiving dinner. So easy and delicious!!! They were gobbled up. Thank you!
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Ellen — December 30, 2015 @ 6:42 pm Reply
Can I use pure maple syrup instead of breakfast syrup?
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Emily Bites — December 31, 2015 @ 9:45 am
Sure! Obviously it will change the nutrition information etc, but it should work the same.
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Brenda — February 13, 2016 @ 11:27 am Reply
Do you have a cookbook????
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Cheryl — November 14, 2016 @ 3:49 pm Reply
Made these last Thanksgiving….a HUGE it….definitely making again this year!
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Allison — March 23, 2017 @ 5:02 pm Reply
I have a dumb question… In several recipes, you call for light syrup, do you mean light points, or light as in Karo?…
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HH — November 27, 2017 @ 8:42 am Reply
Made this year for Thanksgiving. Turns out the maple syrup in my pantry had gone bad, so rather than run out for more I subbed with a few heaping spoonfuls of orange marmalade I had in the fridge. Still came out great. Probably should have let them cool in the pan longer as they weren’t quite as beautifully stacked as the photos here, but they were a hit nonetheless.
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Cindy — December 26, 2017 @ 7:52 am Reply
These were a new and amazing addition to our Christmas dinner. Will be making again!
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Lovisa — November 14, 2018 @ 6:16 pm Reply
I signed up for sweet potatoes at work next week. Will these heat easily?
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Susan Baumann — October 20, 2019 @ 3:33 pm Reply
Can I use honey in place of syrup? Can’t wait to make.
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