Roasted Sweet Potato Stacks with Chipotle Sauce

Submitted by Daphne Armstrong - added 8/18/26

⏱ 1 hr 🍽 Serves 6

We like this recipe because it tastes great and is healthy! It is originally from pinchofyum.com

Ingredients

• 4 medium sweet potatoes, washed, and cut in half lengthwise
• 2 Tbsp. olive oil
• Salt
• 1 Tbsp. olive oil
• 1 onion, thinly sliced (or 1 tsp. onion powder)
• 1 1/2 lbs. ground turkey or ground chicken
• 1 heaping Tbsp. taco seasoning (about half a packet)
• 1/2 cup salsa
• 1/2 tsp. kosher salt (depends on taco seasoning, adjust to taste)
• 1/3 cup plain Greek yogurt (can be skipped for dairy free)
• 1/4 cup mayo
• 1/4 tsp. chipotle powder
• 1 clove garlic, grated
• 1/2 tsp. kosher salt (taste and adjust)
• 2–3 Tbsp. water
• Avocado, cut into chunks
• Cilantro, chopped
• Pickled onions (optional, but delicious)

Instructions

1. Prep Sweet Potatoes: Preheat the oven to 425F 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. Roast Sweet Potatoes (baking method): 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. Roast Sweet Potatoes (Instant Pot method): Steam sweet potatoes in Instant Pot for 20-30 minutes. Depending on size of potatoes it may take longer.
4. Cook Meat: Heat the olive oil in a large skillet over medium high heat. Add the onion; sauté until soft and fragrant. Add turkey or chicken and taco seasoning; brown, breaking up with a spatula, until cooked through.
5. Sauce Meat: Add salsa and salt to the meat; sauté for another 1-2 minutes. Cover to keep warm until you’re ready to serve.
6. Sauce: Whisk all sauce ingredients until smooth. Taste and adjust.
7. Toppings: Cut avocado, cilantro, and onions for topping.
8. Serve and Enjoy: We stack in this order: sweet potatoes, then meat, then toppings and sauce.