Roasted Sweet Potato Stacks with Chipotle Sauce

Por Pinch of Yum · 50 min

Ingredientes

Modo de preparo

1. Preheat the oven to 425°F.
2. 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.
3. Bake for 20 minutes, then lift one with a spatula to check. Keep the caramelized surface intact.
4. Bake a further 10 to 15 minutes as needed, until cooked through and the bottom is caramelized.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and sauté until soft and fragrant.
6. Add the ground chicken and taco seasoning and brown, breaking it up with a spatula, until cooked through.
7. Add the salsa and salt to the chicken and sauté for 1 to 2 more minutes. Cover to keep warm.
8. Whisk all the sauce ingredients until smooth, then taste and adjust.
9. Cut the avocado, chop the cilantro, and prepare the onions and crunchy topping.
10. Stack each serving: sweet potato, then sauce, then chicken, then toppings.

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