1. Preheat oven to 375° F. Cut off the ends of the sweet potatoes. Peel the potatoes. Use a mandoline to slice potatoes on thickest setting, about 1/4-inch thick. Place the potatoes in a bowl. Add the melted butter, honey, brown sugar, cinnamon and salt. Toss to thoroughly coat the slices.
2. Spray a 12-cup muffin pan with cooking spray. Gather several potato slices in a stack. Press tightly into a muffin cup. Fill each muffin cup to the top with slices. Pour any remaining liquid from the bowl over each muffin cup. Bake for 30 to 40 minutes, or until potatoes are cooked through and caramelized. Remove from oven. Run a knife around the edges of each muffin cup. Let cool for 5 minutes in the pan.
3. Use an offset spatula to lift the potato stacks out of muffin cups. Arrange them on a baking sheet. Top each stack with 5 to 6 mini marshmallows. Place under a broiler on high for 2 to 3 minutes, or use a kitchen blowtorch to toast the tops of the marshmallows. Carefully transfer to a serving platter. Sprinkle the pecans over the top.
   
   Note: Choose sweet potatoes that are narrow in diameter. The slices cannot be wider than the muffin cups. The stacks will shrink significantly during cooking. To create height, try placing two stacks on top of each other when serving.

Per Serving (1): Calories: 170, Fat: 9 g (5 g Saturated Fat), Cholesterol: 20 mg, Sodium: 130 mg, Carbohydrates: 22 g, Fiber: 2 g, Protein: 1 g.