Empty My Fridge
Roasted Sweet Potato Stacks with Chipotle Sauce
Ingredients
- Sweet potato4
- Olive oil3 tbsp
- Salt1 tsp
- Onion · thinly sliced1
- Ground chicken1 lb
- Taco seasoning1 tbsp
- Salsa½ cups
- Greek yoghurt⅓ cups
- Mayonnaise¼ cups
- Chipotle powder¼ tsp
- Garlic · grated1 clove
- Avocado
- Cilantro · chopped
- Pickled onion
- Chili crisp · crushed
Instructions
- Preheat the oven to 425°F.
- Brush or drizzle all sides of the halved sweet potatoes with the oil, place them cut-side down on a sheet pan, and sprinkle the tops with salt.
- Bake for 20 minutes, then lift one with a spatula to check. Keep the caramelized surface intact.
- Bake a further 10 to 15 minutes as needed, until cooked through and the bottom is caramelized.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and sauté until soft and fragrant.
- Add the ground chicken and taco seasoning and brown, breaking it up with a spatula, until cooked through.
- Add the salsa and salt to the chicken and sauté for 1 to 2 more minutes. Cover to keep warm.
- Whisk all the sauce ingredients until smooth, then taste and adjust.
- Cut the avocado, chop the cilantro, and prepare the onions and crunchy topping.
- Stack each serving: sweet potato, then sauce, then chicken, then toppings.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicOnionYoghurtAvocadoGreek yoghurtSweet potatoGround chickenSalsa
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