These gorgeous stackers are like fun-sized, health-ified potato gratin—on a stick! Using russet potatoes AND sweet potatoes adds more fun color and wholesome nutrients. Plus, it’s an irresistible savory-sweet flavor combination!
If you’re looking for Thanksgiving appetizer ideas, these russet and sweet potato stacks are a simple and healthy option that you can feel good about. And, they couldn’t be easier to make—simply slice, stack, skewer, and bake in muffin tins! I even recommend leaving the potatoes’ skins on, especially if you’re looking for nice, crispy edges. Finally, finish off your russet and sweet potato stacks with a sprinkle of savory, salty Parmesan for a deliciously light-yet-comforting pre-feast snack!
1/4 cup coconut oil
1 Tbsp fresh thyme or sage
1/4 cup grated parmesan cheese (if desired)
pepper, to taste
3-4 russet potatoes (~1 lb)
salt, to taste
3-4 sweet potatoes (~1 lb)
Soak wooden toothpicks or skewers in warm water for about 30-60 minutes before cooking. (Soaking will prevent the wooden skewers from burning in the oven! It can help to place a glass on top of the skewers to keep them submerged in the water.)
Preheat oven to 425°F (220°C).
Cut potatoes ~⅛-inch thick (or thinner) using a mandolin. Gently dry russet potato slices between paper towels to remove excess moisture
In a bowl, combine oil, fresh herbs, salt, and pepper. Add potato slices and toss until coated evenly.
In a sprayed muffin tin, layer russet potato slices and sweet potato slices. Stack to the top of each muffin cup, or about ½ inch above the rim.
Pat wooden skewers/toothpicks dry (so they’re not dripping wet) and skewer each potato stack.
Bake 25-30 minutes, until golden and crispy.
Allow to cool ~5 minutes before removing with a butter knife or offset spatula.
Sprinkle with Parmesan, serve, and enjoy!
*Omit Parmesan for vegan, vegetarian, paleo & dairy-free.
Yields 12 russet and sweet potato stacks.
Per skewer: 2g fiber | 2g sugars
Serving: 1 skewer