# Roasted Sweet Potato Stacks with Chipotle Sauce

Cuisine: western · Time: 60 minutes · Servings: 4

## Ingredients

- 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

## Steps

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. 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. 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. Add salsa and salt to the chicken; sauté for another 1-2 minutes. Cover to keep warm until you’re ready to serve.
5. Whisk all sauce ingredients until smooth. Taste and adjust.
6. Cut avocado, cilantro, onions, nuts or seeds for topping.
7. I stack in this order: sweet potato, then sauce, then chicken, then toppings. Possibly more sauce on top. So, so good.

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Source: pinchofyum — https://pinchofyum.com/roasted-sweet-potato-stacks-with-chipotle-sauce
Page: https://findfood.fun/vi/recipes/3954
Language: en (requested translation unavailable)