These stacks are a fun twist on the traditional Sweet Potato Casserole, perfectly portioned with a buttery brown sugar pecan topping!
Yield: 12stacks
Ingredients
2 ½lbsraw sweet potatoes, sliced very thin (you can use a mandolin or a sharp knife)
2tablespoonscanola oil
2 ½tablespoonslight butter, melted, divided (I used Land O’Lakes)
2tablespoonslight breakfast syrup, I used butter flavored syrup
½teaspoonvanilla extract
1/8teaspoonsalt
1tablespoonflour
5teaspoonsbrown sugar
5teaspoonschopped 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 SmartPointsWeight Watchers Points Plus: 3 per stack (P+ calculated using the recipe builder on weightwatchers.com)Inspired by What’s Gaby Cooking
Author: Emily Bites
Course: Side Dish
Cuisine: American
Keyword: Muffin Tin, Thanksgiving, Weight Watchers, WW Side Dish