Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet potato stacker on a plate.

Roasted Sweet Potato Stacks with Chipotle Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Lindsay
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x

Description

Roasted sweet potatoes topped with creamy chipotle sauce, spicy ground chicken, avocado, cilantro, and pickled onion. My family loves them!


Ingredients

Units Scale

Roasted Sweet Potatoes

  • 4 medium sweet potatoes, washed and cut in half lengthwise
  • 2 tablespoons olive oil
  • sprinkle of salt

Spicy Chicken:

  • 1 tablespoon olive oil
  • 1 onion, thinly sliced (or 1 teaspoon onion powder)
  • 1 lb. ground chicken
  • 1 heaping tablespoon taco seasoning (about half a packet, I use Siete mild)
  • 1/2 cup salsa (I like Siete casera salsa roja, or Mateo's)
  • 1/2 teaspoon kosher salt (depends on taco seasoning, adjust to taste)

Creamy Chipotle Sauce:

  • 1/3 cup plain Greek yogurt
  • 1/4 cup mayo
  • 1/4 teaspoon chipotle powder
  • 1 clove garlic, grated
  • 1/2 teaspoon kosher salt (taste and adjust)
  • 2-3 tablespoons water

Toppings:


Instructions

  1. Prep Sweet Potatoes: Preheat the oven to 425 degrees. Brush or drizzle all sides of the sweet potatoes with oil; place face-down on a sheet pan. Sprinkle top side with salt.
  2. Roast Sweet Potatoes: Bake for 20 minutes. Use a spatula to gently lift one and check for doneness (you want to preserve that caramelized surface area). Bake for an additional 10-15 minutes as needed to cook through and caramelize the bottom side.
  3. Cook Chicken: Heat the olive oil in a large skillet over medium high heat. Add the onion; sauté until soft and fragrant. Add chicken and taco seasoning; brown, breaking up with a spatula, until cooked through.
  4. Sauce Chicken: Add salsa and salt to the chicken; sauté for another 1-2 minutes. Cover to keep warm until you’re ready to serve.
  5. Sauce: Whisk all sauce ingredients until smooth. Taste and adjust.
  6. Toppings: Cut avocado, cilantro, onions, nuts or seeds for topping.
  7. Serve: I stack in this order: sweet potato, then sauce, then chicken, then toppings. Possibly more sauce on top. So, so good.

Notes

This makes for great leftovers. I store each element separately so I can build a new one for lunch the next day, if we’re lucky enough to have any left!

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican-inspired

Keywords: roasted sweet potatoes, sweet potatoes, sweet potato recipe