A comforting dish featuring roasted sweet potatoes combined with spicy chipotle sauce and ground chicken, perfect for weeknight dinners or weekends.
Roasted Sweet Potatoes with Chipotle Sauce and Ground Chicken
Ah, there’s something undeniably comforting about the aroma of sweet potatoes roasting in the oven. I can remember standing in my grandma’s warm kitchen, eagerly anticipating that sweet, caramelized goodness while sharing stories of my day over the clatter of pots and pans. The blend of sweet and spicy was always a hit, and I’ve carried that love into my own kitchen. Today, I’m excited to share a delightful recipe for Roasted Sweet Potatoes with Chipotle Sauce and Ground Chicken—perfect for a cozy weeknight dinner or a laid-back weekend feast.
What Makes This Recipe Special
What I love most about this dish is how simple yet flavorful it is. The naturally sweet taste of roasted sweet potatoes contrasts beautifully with the smoky heat of the chipotle sauce. Plus, using ground chicken not only adds protein but also keeps the dish light and satisfying without being overly heavy. It’s a balanced meal that’s easy to throw together on a busy evening but feels special enough for guests. And the best part? It only takes about an hour from start to finish!
Ingredients
- 4 medium sweet potatoes, peeled and cubed
- 1 lb ground chicken
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (7 oz) chipotle peppers in adobo sauce (adjust to taste)
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Substitution notes: Feel free to substitute ground turkey for the chicken or use canned chipotle sauce to save time. If you’re looking for a vegan twist, replace the meat with black beans or lentils!
Cooking Instructions
To get started, preheat your oven to 425°F (220°C). While that warms up, chop your sweet potatoes into bite-sized chunks. The smaller they are, the quicker they’ll cook, and trust me, you want them tender and beautifully caramelized.
Next, toss the sweet potato cubes in a large bowl with one tablespoon of olive oil, salt, and pepper. Spread them out evenly on a baking sheet lined with parchment paper, and pop them into the oven. You’ll want to roast them for about 25 to 30 minutes, flipping halfway through. Look for them to be fork-tender and just starting to brown at the edges.
As those sweet potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté it until it becomes translucent, about 5 minutes. This step is crucial for layering flavors. Once the onion is nice and soft, stir in the minced garlic and ground chicken, breaking apart the meat with a spatula.
Cook the chicken until it’s no longer pink, around 6 to 8 minutes. As the chicken browns, chop up the chipotle peppers (discarding any excess sauce if you prefer a milder flavor) and stir them into the chicken, along with the smoked paprika. Season with salt and pepper to taste, and let it all simmer for an additional few minutes. The smoky aroma will fill your kitchen and draw everyone to the table!
Once the sweet potatoes are perfectly roasted, it’s time for assembly! Mix the roasted sweet potatoes into the skillet with the chicken and chipotle sauce, blending gently to combine. Top with fresh chopped cilantro for a burst of color and flavor, and serve immediately with lime wedges for an extra zing.
Serving Suggestions
Family Style
Serve this vibrant dish straight from the skillet for a charming family-style dinner. Pair it with a simple green salad dressed with lime vinaigrette for a lovely burst of freshness.
Meal Prep Bliss
This meal is fantastic for meal prep! It stores well in the fridge and can be reheated easily. You can even pack individual portions into containers for quick lunches throughout the week.
Tips and Variations
- Spice Levels: Adjust the amount of chipotle peppers based on your heat preference. If you’re not a fan of the spice, consider salsa instead for a milder flavor.
- Veggie Add-Ins: Feel free to mix in some black beans, corn, or even kale to add extra nutrition and color.
- Topping Ideas: Crumbled feta or avocado slices can elevate the dish. Try adding a dollop of Greek yogurt for creaminess.
- Make It Vegan: Swap the ground chicken for lentils or your favorite plant-based meat alternative. You can also skip the chipotle altogether and use a dash of cumin for seasoning.
Q&A Section
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat in the microwave or on the stovetop before serving.
Can I make this dish ahead of time?
Yes! You can roast the sweet potatoes and cook the chicken mixture ahead of time. Just combine and reheat when you’re ready to eat.
Can I use regular potatoes instead of sweet potatoes?
Absolutely! Regular potatoes will work fine but will create a different flavor profile.
What to serve with this dish?
This dish pairs wonderfully with fresh salads, or you could serve it over grains like quinoa or brown rice for a more substantial meal.
Behind The Scenes
Creating this recipe was a delightful journey full of flavor trials! I initially overestimated the amount of chipotle—I learned quickly that a little goes a long way. Once I found the right balance, the combination of sweetness and smokiness became a personal favorite that I couldn’t wait to share with all of you.
Final Thoughts
This Roasted Sweet Potatoes with Chipotle Sauce and Ground Chicken dish is not only a crowd-pleaser but also embodies comfort and joy. Whether you’re spending an evening with family or diving into leftovers for lunch, it’s sure to bring warmth to your table. Pair it with a refreshing drink or your favorite side, and enjoy every bite.
Can’t wait for you to try it!
For the Sweet Potatoes
- 4 medium sweet potatoes, peeled and cubed The smaller they are, the quicker they'll cook.
- 1 tablespoon olive oil For tossing sweet potatoes.
- Salt and pepper, to taste
For the Chicken Mixture
- 1 lb ground chicken Can substitute with ground turkey.
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (7 oz) chipotle peppers in adobo sauce Adjust to taste.
- 1 teaspoon smoked paprika
- 1 Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Preparation
Preheat your oven to 425°F (220°C).
Chop sweet potatoes into bite-sized chunks.
Toss sweet potato cubes with one tablespoon of olive oil, salt, and pepper.
Spread sweet potatoes on a baking sheet lined with parchment paper.
Roasting
Roast sweet potatoes for 25 to 30 minutes, flipping halfway through.
Cooking Chicken
Heat remaining olive oil in a skillet over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and ground chicken, breaking apart the meat.
Cook chicken until no longer pink, about 6 to 8 minutes.
Chop chipotle peppers and stir into chicken with smoked paprika, seasoning with salt and pepper.
Let it simmer for a few minutes.
Assembly
Mix roasted sweet potatoes into the skillet with chicken and chipotle sauce.
Top with chopped cilantro and serve immediately with lime wedges.
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 18gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 7g
Leftovers can be stored in the fridge for up to 3 days. Meal prep friendly; can be reheated easily. Optional substitutions include lentils for a vegan option.
