Roasted sweet potatoes topped with creamy chipotle sauce, spicy ground chicken, avocado, cilantro, and pickled onion. My family loves them!
Roasted Sweet Potato Stacks with Chipotle Sauce
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This was delicious for dinner last night and just as good for lunch today. I’ll be making this recipe a lot!
Judy
My Family Literally Said “Please Add These To The Rotation”
These Roasted Sweet Potato Stacks, as I’m calling them, got an immediate stamp of approval from my whole family the first time I made them.
- Roasted, caramelized, open-face sweet potatoes
- Creamy chipotle sauce
- Spicy ground chicken
- Avocado
- Cilantro, avocado, maybe pickled red onions
- Crushed pistachios or something seedy and crunchy
Everybody gets to build their own right at the table, which is an A+ method when you’re serving people with all different ideas of what tastes good.
I mean, HOW GORGEOUS!
I LOVE the caramelized edges on these sweet potatoes. It makes them look so pretty. If you didn’t get as much caramelization as you wanted from the oven, you can pop the sweet potatoes in a skillet with some butter to extra-caramelize the open face sides of them before serving.
My family adores these. We’ve done them for 3 weeks straight now and my husband says he’s a “10/10 for this meal.” Macros friendly, flavor friendly, and great for leftovers / meal prep. Hope you love them, too!
1
Roast the Sweet Potatoes.
Face down on a sheet pan for about 25 minutes.
2
Cook the Chicken.
Ground chicken, an onion (or powder), taco seasoning, and some salsa!
3
Make an Incredible Little Chipotle Sauce
Just stir it all up. It’s SO good. Also so great on these breakfast burritos.
4
Toppings!
In order of importance, if you ask me: avocado, cilantro, nuts or something crunchy, pickled onions.
5
Potato Check
They should get a tiny bit of caramelization on them from the sheet pan (as pictured). But if you want even more, go ahead and pop them in a skillet face-down with some butter for an even more intense caramelized exterior. I only do that when I’m trying to show off and make it really beautiful. 😉
6
Stack It Up!
Roasted sweet potato goes open-face on the bottom, then sauce, then chicken, then toppings. (Then more sauce, obviously.)
Watch How To Make This Recipe
Roasted Sweet Potato Stacks with Chipotle Sauce
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
Roasted sweet potatoes topped with creamy chipotle sauce, spicy ground chicken, avocado, cilantro, and pickled onion. My family loves them!
Ingredients
Units
Scale
Roasted Sweet Potatoes
- 4 medium sweet potatoes, washed and cut in half lengthwise
- 2 tablespoons olive oil
- sprinkle of salt
Spicy Chicken:
- 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)
Creamy Chipotle Sauce:
- 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
Toppings:
- Avocado, cut into chunks
- Cilantro, chopped
- Pickled onions
- Something crunchy, like Mexican chili crisp or crushed pistachios
Instructions
- Prep Sweet Potatoes: 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.
- Roast Sweet Potatoes: 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.
- Cook Chicken: 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.
- Sauce Chicken: Add salsa and salt to the chicken; sauté for another 1-2 minutes. Cover to keep warm until you’re ready to serve.
- Sauce: Whisk all sauce ingredients until smooth. Taste and adjust.
- Toppings: Cut avocado, cilantro, onions, nuts or seeds for topping.
- Serve: I stack in this order: sweet potato, then sauce, then chicken, then toppings. Possibly more sauce on top. So, so good.
Notes
This makes for great leftovers. I store each element separately so I can build a new one for lunch the next day, if we’re lucky enough to have any left!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican-inspired
Keywords: roasted sweet potatoes, sweet potatoes, sweet potato recipe
More Favorite Sweet Potato Recipes
November 20, 2025
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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This was delicious for dinner last night and just as good for lunch today. I’ll be making this recipe a lot!
So glad you enjoyed it!
Do you peel the sweet potatoes before you roast them for the sweet potato stacks?
We don’t!
Absolutely wonderful. So flavorful and so easy. Thank you for providing such a delicious recipe, as always!
This was delicious! The combo of ingredients works so well.
Thanks for making the recipe!
I made the Roasted Sweet Potato Stacks with Chipotle Sauce for dinner tonight and it is SO flavorful, easy and delicious. I prepped, blended, pickled and cooked everything this morning and after reheating the potatoes and chicken and adding all of the toppings, it was scrumptious and there’s more for tomorrow night’s meal.
This looks delicious! However, some of my kids don’t like sweet potatoes. Do you think it would work with russet potatoes (toasted the same way)?
I’m curious also about using russet potatoes instead of sweet potatoes. Some in the family don’t like sweet potatoes.
I am wondering the same thing! I wonder if rice would work as a sub also
It might be okay, but the flavors were really developed with the caramelization and the flavor profile of the sweet potato working in sync with the other ingredients.
This recipe looks great! I don’t eat meat, any suggestions for a protein substitution? I assume that ground beef meat substitutes would work great, but they may have a stronger flavor than chicken. I love the grated tofu crumbles in other recipes of yours, do you think a similar approach could work with this recipe’s seasonings since tofu is more neutral?
Yes, the grated tofu crumbles would work great here!
Loved this recipe. Quick and easy to make. Didnt have taco seasoning so made my own with a tablespoon of chili powder and 1/2 tsp each cumin, cayenne powder, coriander. Was delicious!
loved this one!
Simple and yum!! I like how macro friendly it is, and I don’t think I can make sweet potatoes any other way for a while now. Great as is, but I might add black beans next for extra protein/fiber.
Loved everything about this recipe. The only things I changed was I made the chipotle sauce with blended cottage cheese instead of mayo/yogurt for added protein and used toasted pumpkin seeds for crunch.
Oh yum, that sounds great!
Absolutely wonderful! Keeping this recipe handy for upcoming meals.
SO GOOD!!!!!!! I absolutely loved it. The sweet potato balanced the chipotle so well, especially because I added some cayenne hehe. It was so good, the pickled onions really added a nice sweet contrast as well. Really enjoyed.
I made this recipe tonight, and every bite was better than the last! It was delicious and also one of the easiest recipes I’ve ever made. I substituted ground beef for chicken and used garlic powder instead of grating a garlic clove. Will be printing this recipe to add to my rotation! 😍
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Roasted sweet potato stacks = my new personality. Crispy edges, creamy center, and that chipotle sauce… I officially want to dip everything in it. 10/10 comfort food magic!