It's up to you! 


Prep Time: 5 Minutes
Cook Time: 40-45 Minutes 


Approx. Total/Net Carbs for Entire Dish: 
Depends on what you use!


  • Sweet potato, peeled and sliced into 1/2-inch-thick rounds

  • Meat:

    • Smoked salmon

    • Sliced meats

    • Leftovers

  • Creamy Component — the glue keeping your stacker together:

  • Toppings:

Tips & Substitutions

  • These stackers are a great lunch or snack (we even took some on an ariplane so we could avoid the in-flight food and it was amazing!)

  • For this recipe, take off the sweet potato skins because they’re a bit tough to eat. If you decide to use regular potatoes (note these will have a higher carb count), go ahead and leave the skins on.

  • Keep in mind 1 average-sized sweet potato has 26g total carbs and 22g net carbs while 1 average-sized potato has 37g total carbs and 33g net carbs.


  1. Pre-heat oven to 400F.

  2. Put your sweet potato rounds in a baking pan and toss with avocado oil to coat all pieces.

  3. Lay pieces flat in baking dish with about 1 inch of space in between each round.

  4. Bake in oven about 30-45 minutes, turning once about halfway through. You’re looking for nice crisp, browned outsides with a soft middle.

  5. Take your potatoes out of the oven and let cool on a plate.

  6. Once cooled a bit (so your mayo for example doesn’t melt), top with your creamy component then meat and then toppings.

  7. Enjoy!