Roasted Sweet Potato Stacks
Roasted Sweet Potato Stacks are layered with taco-seasoned ground chicken, creamy chipotle sauce, and fresh toppings.
Ingredients
Roasted Sweet Potatoes
- 4 medium sweet potatoes washed and halved lengthwise
- 2 tablespoons olive oil
- Salt to taste
Spicy Chicken
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 1 pound ground chicken
- 1 heaping tablespoon taco seasoning
- 1/2 cup salsa
- 1/2 teaspoon kosher salt
Creamy Chipotle Sauce
- 1/3 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 teaspoon chipotle powder
- 1 garlic clove grated
- 1/2 teaspoon kosher salt
- 2 –3 tablespoons water
Instructions
- Preheat the oven to 425°F (220°C).
- Brush the sweet potatoes with olive oil and season lightly with salt.
- Arrange them cut-side down on a baking sheet.
- Roast for 20 minutes, then check for caramelization. Continue roasting for another 10–15 minutes until fork tender.
- Meanwhile, heat olive oil in a large skillet over medium-high heat.
- Cook the onion until softened.
- Add the ground chicken and taco seasoning, breaking up the meat as it cooks.
- Stir in the salsa and salt, then simmer for 2 minutes.
- Whisk together the yogurt, mayonnaise, chipotle powder, garlic, salt, and water until smooth.
- Assemble the Roasted Sweet Potato Stacks by placing each roasted sweet potato on a serving plate, spreading on chipotle sauce, topping with the chicken mixture, and finishing with avocado, cilantro, pickled onions, and crunchy toppings.
Notes
- Serve with lime wedges for extra freshness.
- Pair with a crisp green salad or cilantro-lime rice.
- Leftover chicken also works well in tacos, burritos, or grain bowls.