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!
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.
Pre-heat oven to 400F.
Put your sweet potato rounds in a baking pan and toss with avocado oil to coat all pieces.
Lay pieces flat in baking dish with about 1 inch of space in between each round.
Bake in oven about 30-45 minutes, turning once about halfway through. You’re looking for nice crisp, browned outsides with a soft middle.
Take your potatoes out of the oven and let cool on a plate.
Once cooled a bit (so your mayo for example doesn’t melt), top with your creamy component then meat and then toppings.