Description
These Roasted Sweet Potato Stacks with Chipotle Sauce combine caramelized sweet potatoes, seasoned ground chicken, and a creamy chipotle sauce for a flavorful and visually appealing dish. Perfect as a satisfying appetizer or light meal, this recipe layers roasted sweet potato halves with spicy chicken, tangy sauce, and fresh toppings for a delicious balance of textures and flavors.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, washed and cut in half lengthwise
- 2 tablespoons olive oil
- sprinkle of salt
Chicken Mixture
- 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, Siete mild recommended)
- 1/2 cup salsa (Siete casera salsa roja or Mateo’s recommended)
- 1/2 teaspoon kosher salt (adjust to taste depending on taco seasoning)
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 Fahrenheit. Brush or drizzle olive oil over all sides of the sweet potato halves, then place them face-down on a sheet pan. Sprinkle the top side with salt to enhance flavor.
- Roast Sweet Potatoes: Bake the sweet potatoes for 20 minutes. Use a spatula to gently lift one to check for doneness, aiming to preserve the caramelized surface. Continue baking for an additional 10-15 minutes or until the bottom side is fully cooked and caramelized.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and sauté until soft and fragrant. Add ground chicken and taco seasoning, breaking the meat apart with a spatula, and cook until browned and fully cooked through.
- Sauce Chicken: Stir in the salsa and salt into the cooked chicken mixture. Cook for another 1-2 minutes, stirring to combine. Cover the skillet to keep warm until ready to serve.
- Prepare Chipotle Sauce: In a bowl, whisk together the Greek yogurt, mayo, chipotle powder, grated garlic, salt, and 2–3 tablespoons water until smooth. Taste and adjust seasoning as needed.
- Prepare Toppings: Cut avocado into chunks, chop cilantro, prepare pickled onions, and have crunchy toppings like Mexican chili crisp or crushed pistachios ready for assembly.
- Assemble and Serve: Stack the sweet potato halves with a generous drizzle of chipotle sauce, then a layer of the seasoned chicken, followed by toppings such as avocado, cilantro, pickled onions, and crunchy elements. Add more chipotle sauce on top if desired. Serve immediately for best taste and texture.
Notes
- Use a spatula gently when flipping sweet potatoes to preserve their caramelized crust.
- Adjust taco seasoning and salt according to your preferred spice and saltiness levels.
- Chipotle powder can be substituted with chipotle in adobo sauce for a smokier flavor, adjusting quantity to taste.
- For a vegetarian version, substitute ground chicken with seasoned crumbled tofu or lentils.
- Leftover stacks can be refrigerated and gently reheated in an oven or air fryer to retain texture.
