Roasted Sweet Potato Stacks with Chipotle Sauce

Nguyên liệu

• 4 medium sweet potatoes, washed and cut in half lengthwise
• 2 tablespoons olive oil
• sprinkle of salt
• 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)
• 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
• Avocado, cut into chunks
• Cilantro, chopped
• Pickled onions
• Something crunchy, like Mexican chili crisp or crushed pistachios

Cách làm

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Add salsa and salt to the chicken; sauté for another 1-2 minutes. Cover to keep warm until you’re ready to serve.

5. 5

   Whisk all sauce ingredients until smooth. Taste and adjust.

6. 6

   Cut avocado, cilantro, onions, nuts or seeds for topping.

7. 7

   I stack in this order: sweet potato, then sauce, then chicken, then toppings. Possibly more sauce on top. So, so good.