April Recipe - Sweet Potato Stacks with Creamy Chipotle Drizzle

The natural sweetness of roasted sweet potatoes pairs beautifully with savory, spiced chicken and a creamy chipotle yogurt sauce. Inspired by a recipe from Pinch of Yum, this layered dish delivers bold flavor, balanced heat, and satisfying texture in every bite. 

This meal offers a balanced combination of fiber-rich carbohydrates from sweet potatoes, protein from ground chicken and Greek yogurt, and healthy fats from avocado and olive oil. Together, these nutrients help support steady blood sugar, satiety, and sustained energy — making this a nourishing option for both busy weeknights and active families.

Sweet Potato Taco Stacks with Creamy Chipotle Drizzle

INGREDIENTS

• Roasted Sweet Potatoes

  • 4 medium sweet potatoes, washed and halved lengthwise

  • 2 tablespoons olive oil

  • Kosher salt

    
    

• Spicy Chicken

  • 1 tablespoon olive oil

  • 1 small onion, thinly sliced

  • 1 pound ground chicken

  • 1 heaping tablespoon taco seasoning

  • ½ cup salsa

  • ½ teaspoon kosher salt (adjust to taste)

    
    

• Creamy Chipotle Sauce

  • ½ cup plain Greek yogurt

  • ¼ teaspoon chipotle powder

  • ½ teaspoon kosher salt (adjust to taste)

  • 2–3 tablespoons water3 cloves garlic, minced

    
    

• Toppings

  • Avocado, diced

  • Fresh cilantro, chopped

  • Pickled onions½ teaspoon kosher salt

  
  

INSTRUCTIONS

1. ROAST THE SWEET POTATOES.

Preheat oven to 425°F. Brush the cut sides and skins of the sweet potatoes with olive oil. Place cut-side down on a baking sheet and sprinkle the skins lightly with salt. Roast for 20 minutes, then continue roasting for an additional 10–15 minutes, until tender and caramelized on the bottom.

2. COOK THE CHICKEN.

Heat 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, breaking up the meat as it cooks. Brown until fully cooked through. Stir in salsa and salt, and cook for an additional 3–4 minutes. Reduce heat and cover to keep warm.

3. MAKE THE SAUCE.

In a small bowl, whisk together the Greek yogurt, chipotle powder, and salt. Add 1 tablespoon of water and whisk until smooth, adding additional water as needed to reach a drizzle consistency.

4. ASSEMBLE.

Turn the roasted sweet potatoes cut-side up. Top generously with the spicy chicken mixture, drizzle with chipotle sauce, and finish with avocado, cilantro, and pickled onions.

5. SERVE.

Serve warm as a complete meal or alongside a simple green salad.