Sweet Potato Coffee Cake Stacks Recipe

Name: Sweet Potato Coffee Cake Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium sweet potatoes, peeled; 1/4 cup unsalted butter, melted; 2 tablespoons brown sugar; 2 tablespoons maple syrup; 1/2 teaspoon vanilla extract; 1/2 teaspoon salt; Toppings; 1/2 cup brown sugar; 1/3 cup all-purpose flour; 1 teaspoon ground cinnamon; 4 tablespoons unsalted butter; 1/2 cup chopped pecans; 1/2 cup oats; 1/4 cup mini chocolate chip; powdered sugar, for dusting

Servings: persons

3 medium sweet potatoes, peeled
1/4 cup unsalted butter, melted
2 tablespoons brown sugar
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon salt
Toppings
1/2 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
4 tablespoons unsalted butter
1/2 cup chopped pecans
1/2 cup oats
1/4 cup mini chocolate chip
powdered sugar, for dusting

1
Preheat oven to 425 degrees F. Line a baking sheet with foil, for easy cleanup, and set aside.
2
In a large bowl, toss together the sweet potato slices, melted butter, brown sugar, maple syrup, vanilla and salt until evenly combined and well coated. Transfer the sweet potato slices onto the prepared baking sheet, arranging them in a single layer. If they all don't fit on one baking sheet, you might need two; it's important to have them all in a single layer and not overlapping.
3
Bake until soft and golden brown, about 30 minutes, flipping them over halfway through baking for even browning. Remove from the oven and allow them to cool slightly.
4
In the meantime, to make the topping, in a large bowl, combine the brown sugar, flour, cinnamon, and butter until the mixture resembles coarse crumbs. Stir in the nuts, oats, and chocolate chips.
5
Pour about a tablespoon of filling onto half of the potato slices. Then place the remaining unfilled potato slices onto the filling to make a stack. Top with another 1 tablespoon of filling. Return to the oven and bake for another 15 minutes. Remove and let cool slightly. Arrange the stacks onto a platter and dust with powdered sugar, right before serving.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 medium sweet potatoes, peeled, 1/4 cup unsalted butter, melted, 2 tablespoons brown sugar, 2 tablespoons maple syrup, and more.

Yes, Sweet Potato Coffee Cake Stacks falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Coffee Cake Stacks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions