My Family Literally Said “Please Add These To The Rotation”
These Roasted Sweet Potato Stacks, as I’m calling them, got an immediate stamp of approval from my whole family the first time I made them.
- Roasted, caramelized, open-face sweet potatoes
- Creamy chipotle sauce
- Spicy ground chicken (could also do turkey, beef, or sofritas tofu)
- Avocado
- Cilantro, maybe pickled red onions
- Crushed pistachios or something seedy and crunchy
Everybody gets to build their own right at the table, which is an A+ method when you’re serving people with all different ideas of what tastes good.
I LOVE the caramelized edges on these sweet potatoes. It makes them look so pretty. It took me a while to get the recipe posted because I wanted to make sure I could give you a one-pan, easy method for that (it should get a bit of caramelization right on the sheet pan for you – no need for any extra steps)!
My family adores these. We’ve done them for 3 weeks straight now and my husband says he’s a “10/10 for this meal.” Hope you love them, too!
Roasted Sweet Potato Stacks with Chipotle Sauce
Total Time: 1 hour
Yield: 4–6 servings 1x
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:
- Avocado, cut into chunks
- Cilantro, chopped
- Pickled onions
- Something crunchy, like Mexican chili crisp or crushed pistachios
Instructions
- 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.
- 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.
- 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.
- 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.
- Sauce: Whisk all sauce ingredients until smooth. Taste and adjust.
- Toppings: Cut avocado, cilantro, onions, nuts or seeds for topping.
- 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