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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.” We’ve also loved this bowl variation with street corn dip on top!
Macros friendly, flavor friendly, and great for leftovers / meal prep. Hope you love them, too!
How To Make These Sweet Potato Stacks
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
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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
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
My family loves this recipe. I make it with crumbled super firm tofu in place of chicken and otherwise follow the recipe exactly. It’s one of our favorites! Wonderful marriage of different flavors and textures.
We have made this so many times, it’s absolute favorite in our household. We typically eat very little meat, but I was worried about altering the recipe because it’s perfect as written. Tonight I decided to sub lentils for the chicken and I have to say, it was still exceptional! I used dried green lentils that I had boiled for another recipe and had leftover in the fridge. If you’re vegan or vegetarian I would highly recommend trying it with lentils!
This was fantastic. My husband does not really care for sweet potatoes and liked it. I loved it. Thank you for sharing the recipe.
Lindsay! This was absolutely delicious! Thanks!
SO good! The flavors are incredible. My four kids were nervous to try it but 3/4 liked it and said they would like it again…so it’s a win!
This recipe is so good!!
This recipe is possibly the best meal we’ve ever made at home ! It’s easy and unbelievably flavorful and delicious. Pickled the onions and added the crushed pistachios – a taste festival! Thank you
Love hearing that!
These are amazing and so easy! I have made them several times with ground beef.
Made your Roasted Sweet Potato Stacks last night and was seriously impressed. Best recipe I’ve tried in some time. It will definitely be repeated often and I’m sharing with my friends and family. Thanks!
Wow. This recipe doesn’t look like my usual type of dinner, but I had some sweet potatoes I wanted to use up. THIS IS SO GOOD! Shockingly good and so easy. Everyone loved it and went back for seconds. Adding this to my regular rotation.
Could sour cream be used instead of mayo?
11 out of 10! The sweet, savory, salty, spicy, creamy, crunchy, vinegary combo is amazing. This is a new family favorite, and I recently fed it to a large group as well. It’s ideal for the latter. We skipped avocado due to ripeness issues but used all the other toppings (including the pickled onions!) and also threw on some pepitas, green onions, and cilantro.
I just made this with ground turkey, and it was soooo good!! Thank you!
This recipie HITS!!! Definitely double it so you can pack it for lunch the next day. I added pickled red onions from Costco on top. Everyone loved this, and it took about 20 minutes to whip it together. Pro tip: roast the sweet potatoes over the weekend for quicker prep during the week.
This was the tastiest meal. I was a bit uncertain how the flavors would blend but was pleasantly surprised and delighted with it all.
I followed the recipe exactly as created and it’s now a family favorite. I’m making it for the 2nd time tonight!!
I was soooooooo delicious and easy. The whole family loved it! The only change I made was to the sauce and I used limes in place of the water to thin out the sauce 100/10!
Yummy!
Had to comment, how simple and delicious this is!
And I love sauce so I seem to love all of POY recipes that I have made. Thanks for sharing your recipes and talent for quick , healthy And delicious food.
Made this tonight for my skeptical husband. He LOVED it! We added black beans to the ground chicken mixture & I’m so glad we did! Added extra salsa. Made my own homemade taco spice. Topped with homemade pickled red onions, avocado, cilantro & pepitas. Drizzled with fresh lime juice. This is SO good! On my list for easy , but delicious dinners for cottage guests! Thank you for another great recipe!. ❤️🙏
This recipe was awesome and easy. My husband said it was extraordinarily delicious!! I shared it with my daughter and daughter-in-law. It’s just the kind of recipe we all love. Thank you so much for sharing!
This recipe is sooooo good…it is on repeat at our house…and have shared with my sisters and daughter and they love as well. So easy and every delightful bite makes you swoon.
The sweet potato stacks are just amazing! We have had them 3-4 times. Use the leftovers for tacos the next day! A perfect recipe! Thank you!
So easy and good! I don’t really even like sweet potatoes but I’ll eat anything with that sauce on it
This is tasty! I ended up using Japanese sweet potatoes since Whole Foods only had those lol but the recipe still worked. Great combo!
This is an amazing recipe. Easy to follow and absolutely delicious. Thank you!
I always love the flavor combination that Pinch of Yum brings. This recipe is no exception. The sweetness of the sweet potato combined with the chicken, fresh cilantro, crunchy pistachio and pickled onion, and then that deliciously creamy sauce. YUM! Also huge bonus– it is a straight forward meal. The sweet potatoes take time to bake but those are so easy and hands off.