Roasted Sweet Potato Stacks with Chipotle Sauce

• medium sweet potatoes, washed and cut in half lengthwise↗4
• olive oil↗2 tablespoon
• sprinkle of salt
• olive oil↗1 tablespoon
• onion, thinly sliced (or 1 teaspoon onion powder)↗1
• . ground chicken↗1 lb
• heaping tablespoon taco seasoning (about half a packet, I use Siete mild)1
• salsa (I like Siete casera salsa roja, or Mateo's)0.5 cup
• kosher salt (depends on taco seasoning, adjust to taste)↗0.5 teaspoon
• plain Greek yogurt↗0.333333 cup
• mayo↗0.25 cup
• chipotle powder↗0.25 teaspoon
• clove garlic, grated↗1
• kosher salt (taste and adjust)↗0.5 teaspoon
• water↗2
• Avocado, cut into chunks↗
• Cilantro, chopped↗
• Pickled onions↗
• Something crunchy, like Mexican chili crisp or crushed pistachios

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Sauce: Whisk all sauce ingredients until smooth. Taste and adjust.

6. 6

   Toppings: Cut avocado, cilantro, onions, nuts or seeds for topping.

7. 7

   Serve: I stack in this order: sweet potato, then sauce, then chicken, then toppings. Possibly more sauce on top. So, so good.