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Sweet Potato Stacks Recipe, parmesan scalloped potato stacks

Parmesan Russet & Sweet Potato Stacks

Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 106


  • 4 russet potatoes ~1 lb
  • 4 sweet potatoes ~1 lb
  • ¼ cup coconut oil
  • 1 Tbsp fresh thyme or sage
  • salt to taste
  • pepper to taste
  • ¼ cup grated Parmesan cheese


  • 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!
  • Yields 12 russet and sweet potato stacks.


*Omit Parmesan for vegan, vegetarian, paleo & dairy-free.


Serving: 1stack | Calories: 106kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Fiber: 2g | Sugar: 2g