Description
These Roasted Sweet Potato Stacks with Chipotle Sauce are a flavorful and wholesome dish combining caramelized roasted sweet potatoes, savory spiced ground chicken, and a creamy, smoky chipotle sauce. Topped with fresh avocado, cilantro, pickled onions, and crunchy nuts or chili crisp, these stacks make for a satisfying and vibrant meal perfect for a weekday dinner or casual gathering.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, washed and cut in half lengthwise
- 2 tablespoons olive oil
- Sprinkle of salt
Chicken Filling
- 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, mild)
- 1/2 cup salsa (preferably casera salsa roja)
- 1/2 teaspoon kosher salt (adjust to taste)
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 your oven to 425°F (220°C). Brush or drizzle olive oil over all sides of the sweet potato halves. Place them face-down on a sheet pan and sprinkle the top side with salt.
- Roast Sweet Potatoes: Bake the sweet potatoes for 20 minutes. Carefully lift one with a spatula to check doneness and to preserve the caramelized surface. If needed, bake for an additional 10-15 minutes to cook through and caramelize the bottom side.
- Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add thinly sliced onions and sauté until soft and fragrant, about 3-4 minutes. Add ground chicken and taco seasoning to the skillet, breaking up the meat with a spatula. Cook until fully browned and cooked through.
- Sauce Chicken: Stir in the salsa and kosher salt, cooking for another 1-2 minutes until heated through. Cover the skillet and keep the chicken mixture warm until serving.
- Prepare Chipotle Sauce: In a small bowl, whisk together Greek yogurt, mayo, chipotle powder, grated garlic, kosher salt, and 2-3 tablespoons water until smooth and creamy. Adjust seasoning to taste.
- Prepare Toppings: Chop avocado into chunks, roughly chop cilantro, and have pickled onions and crunchy elements like Mexican chili crisp or crushed pistachios ready for garnish.
- Assemble and Serve: To serve, stack a roasted sweet potato half, spoon some chipotle sauce over it, add a layer of spiced ground chicken, and top with avocado, cilantro, pickled onions, and crunchy toppings. Optionally drizzle more sauce on top for extra flavor. Enjoy immediately.
Notes
- Make sure not to overcrowd the pan when roasting sweet potatoes to ensure even caramelization.
- Adjust the amount of chipotle powder in the sauce to control the heat level.
- This dish works well with ground turkey or beef as a variation.
- For a dairy-free version, substitute Greek yogurt and mayo with plant-based alternatives.
- Leftover components can be stored separately in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-inspired
Keywords: sweet potato stacks, chipotle sauce, ground chicken, roasted sweet potatoes, Mexican-inspired, easy dinner, healthy recipe
