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Marshmallow Maple Sweet Potato Poppers

These sweet and easy Marshmallow Maple Sweet Potato Poppers are sure to be a hit on your holiday dinner table!
Course Appetizer
Cook Time 30 minutes
Servings 30
Author Jessica

Ingredients

  • 4 pkgs. Athens Mini Phyllo Shells
  • 1 - 40 oz. can Bruce's Yams
  • 3 Tbsp. Butter - melted
  • 1 Tbsp. Maple Syrup
  • 1 Tbsp. Dark or Light Brown Sugar
  • 1/2 Tbsp. Ground Cinnamon
  • 1 bag Kraft Jet-Puffed Mini Marshmallows

Instructions

  • Preheat an oven or toaster oven to 350ºF.
  • Drain and discard syrup from yams.
  • Add yams, melted butter, maple syrup, brown sugar, and cinnamon to a large bowl.
  • Mash all ingredients together and beat into a smooth paste with an electric beater
  • Snip a small tip off the corner of a food storage or freezer sized ziplock bag and fill with yam mixture.
  • Remove Fillo shells from package and place on a foil lined baking sheet (for easy cleanup).
  • Using a plastic bag filled with yam mixture, pipe out enough mix to fill each shell.
  • Place baking sheet with prepared shells into preheated oven for 10 minutes to warm filling.
  • Remove shells from oven and carefully top each "pie" with four to five mini marshmallows.
  • Turn oven to broil, move rack to highest setting, and return pies topped with marshmallows to the oven.
  • Browning marshmallows will vary depending on your oven but it will happen VERY FAST.
  • Once your marshmallows are an attractive, golden-brown color, you're done.
  • Remove the pies from your oven and allow to cool a few minutes before plating them.