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
- Avocado
- Cilantro, avocado, 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 mean, HOW GORGEOUS!
I LOVE the caramelized edges on these sweet potatoes. It makes them look so pretty. If you didn’t get as much caramelization as you wanted from the oven, you can pop the sweet potatoes in a skillet with some butter to extra-caramelize the open face sides of them before serving.
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.” Macros friendly, flavor friendly, and great for leftovers / meal prep. Hope you love them, too!
1
Roast the Sweet Potatoes.
Face down on a sheet pan for about 25 minutes.
2
Cook the Chicken.
Ground chicken, an onion (or powder), taco seasoning, and some salsa!
3
Make an Incredible Little Chipotle Sauce
Just stir it all up. It’s SO good. Also so great on these breakfast burritos.
4
Toppings!
In order of importance, if you ask me: avocado, cilantro, nuts or something crunchy, pickled onions.
5
Potato Check
They should get a tiny bit of caramelization on them from the sheet pan (as pictured). But if you want even more, go ahead and pop them in a skillet face-down with some butter for an even more intense caramelized exterior. I only do that when I’m trying to show off and make it really beautiful. 😉
6
Stack It Up!
Roasted sweet potato goes open-face on the bottom, then sauce, then chicken, then toppings. (Then more sauce, obviously.)
Watch How To Make This Recipe
Roasted Sweet Potato Stacks with Chipotle Sauce
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
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
Category: Dinner
Method: Bake
Cuisine: Mexican-inspired
Keywords: roasted sweet potatoes, sweet potatoes, sweet potato recipe
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