Roasted Sweet Potato Stacks with Chipotle Sauce

Shared by Miso

Roasted sweet potatoes topped with creamy chipotle sauce, spicy ground chicken, avocado, cilantro, and pickled onion.

Nutrition

• sweet potato
  4 pcs
• olive oil
  2 tbsp
• salt
  1 pinch
• olive oil
  1 tbsp
• onion
  1 pcs
• ground chicken
  454 g
• taco seasoning
  1 tbsp
• salsa
  0.5 cup
• salt
  0.5 tsp
• greek yogurt
  0.3 cup
• mayonnaise
  0.3 cup
• chipotle powder
  0.3 tsp
• garlic
  1 pcs
• salt
  0.5 tsp
• water
  2.5 tbsp
• avocado
  1 pcs
• cilantro
  1 g
• pickled onion
  1 g

Instructions

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. 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

   Stack in this order: sweet potato, then sauce, then chicken, then toppings. Possibly more sauce on top.