Step 1
In saucepan of boiling water, cook sweet potatoes, covered, for about 15 minutes or until tender.

Step 2
Drain and transfer to large bowl.

Step 3
Mash with butter and salt until smooth.

Step 4
Fold in 1/4 cup (50 mL) of the chopped pecans.

Step 5
Spread one‑third of the TOSTITOS^® Cantina Thin & Crispy tortilla chips in lightly greased large rimmed baking sheet.

Step 6
Top with one‑third each of sweet potato mixture, marshmallows and pecans; repeat layers twice.

Step 7
Bake in preheated 375°F (190°C) oven for about 10 minutes or until golden.

Step 8
Let stand for 5 minutes before serving.