Recipe: Sweet Potato Stacks

I promise every post won’t be a recipe…but for now…enjoy these beauties! I found them on and they do not disappoint! Any Weight Watcher viewers? These gems are only 5 SP (smart points) each. They are definitely worth giving a try! I promise you won’t be disappointed.


Sweet Potato Casserole Stacks

Sweet Potato Stacks


  • 2 Sweet Potatoes, sliced very thin
  • 2 tablespoons canola oil
  • 2 ½ tablespoons light butter, melted and divided
  • 2 tablespoons lite breakfast syrup (I used Aunt Jemima Lite Syrup)
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 tablespoon flour
  • 5 teaspoons brown sugar
  • 5 teaspoons chopped pecans


  1. Preheat the oven to 375°. Spray a muffin tin with cooking spray and set aside.
  2. If not already done, slice the sweet potatoes very thin.
  3. In a small bowl, mix the oil with one tablespoon of the butter. Add in the syrup and vanilla. Mix well.
  4. Place the sliced sweet potatoes in a large bowl. Pour syrup mixture over top. Stir and toss slices until they are coated with the mixture.
  5. Stack the sweet potatoes in the muffin tin. (I found I could fit 5-6 slices per muffin).
  6. In another small bowl, combine all remaining ingredients (remaining butter, salt, flour, brown sugar and chopped pecans). Stir together until well blended.
  7. Divide the mixture over top of the sweet potatoes.
  8. Place the stacks in the oven and bake for approximately 45 minutes until the stacks are fully cooked.
  9. Let sit for 3-5 minutes before serving.



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