Description
Colorful and hearty roasted sweet potato stacks paired with savory chicken and zesty chipotle sauce—a perfect weeknight winner.
Ingredients
Scale
- 4 medium sweet potatoes, washed and cut in half lengthwise
- 2 tablespoons olive oil, for roasting the sweet potatoes
- Sprinkle of salt, to taste
- 1 tablespoon olive oil, for sautéing
- 1 onion, thinly sliced
- 1 lb ground chicken
- 1 heaping tablespoon taco seasoning
- 1/2 cup salsa
- 1/2 teaspoon kosher salt
- 1/3 cup plain Greek yogurt
- 1/4 cup mayo
- 1/4 teaspoon chipotle powder
- 1 clove garlic, grated
- 2 to 3 tablespoons water
- Avocado, cut into chunks
- Cilantro, chopped
- Pickled onions
- Something crunchy, like Mexican chili crisp or crushed pistachios
Instructions
- Preheat the oven to 425°F (220°C). Brush or drizzle all sides of the sweet potatoes with olive oil and place face-down on a sheet pan. Sprinkle the tops with salt.
- Bake the sweet potatoes for 20 minutes. Use a spatula to gently lift one and check for doneness, roasting for an additional 10 to 15 minutes as needed.
- In a large skillet over medium-high heat, heat the olive oil and sauté the onion until soft. Add the ground chicken and taco seasoning, cooking until browned.
- Stir in the salsa and kosher salt, sautéing for another 1 to 2 minutes. Keep warm until serving.
- Whisk together all sauce ingredients until smooth, adjusting seasoning to taste. Gradually add water until you reach the desired sauce consistency.
- Prepare toppings by cutting avocado, chopping cilantro, onions, and nuts or seeds.
- To serve, stack a sweet potato half, then add sauce, chicken, and toppings, adding more sauce on top if desired.
Notes
For extra caramelization, turn the oven to broil for the last few minutes of roasting. Consider adding lime juice to the sauce for added zest.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg