Roasted Sweet Potato Stacks with Chipotle Sauce

My Family Literally Said “Please Add These To The Rotation”

These Roasted Sweet Potato Stacks, as I’m calling them, got an immediate stamp of approval from my whole family the first time I made them.

• Roasted, caramelized, open-face sweet potatoes
• Creamy chipotle sauce
• Spicy ground chicken (could also do turkey, beef, or sofritas tofu)
• Avocado
• Cilantro, maybe pickled red onions
• Crushed pistachios or something seedy and crunchy

Everybody gets to build their own right at the table, which is an A+ method when you’re serving people with all different ideas of what tastes good.

I LOVE the caramelized edges on these sweet potatoes. It makes them look so pretty. It took me a while to get the recipe posted because I wanted to make sure I could give you a one-pan, easy method for that (it should get a bit of caramelization right on the sheet pan for you – no need for any extra steps)!

My family adores these. We’ve done them for 3 weeks straight now and my husband says he’s a “10/10 for this meal.” Hope you love them, too!

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Roasted Sweet Potato Stacks with Chipotle Sauce

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• Author: Lindsay
• Total Time: 1 hour
• Yield: 4–6 servings 1x

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Ingredients

Units

Roasted Sweet Potatoes

• 4 medium sweet potatoes, washed and cut in half lengthwise
• 2 tablespoons olive oil
• sprinkle of salt

Spicy Chicken:

• 1 tablespoon olive oil
• 1 onion, thinly sliced (or 1 teaspoon onion powder)
• 1 lb. ground chicken
• 1 heaping tablespoon taco seasoning (about half a packet, I use Siete mild)
• 1/2 cup salsa (I like Siete casera salsa roja, or Mateo’s)
• 1/2 teaspoon kosher salt (depends on taco seasoning, adjust to taste)

Creamy Chipotle Sauce:

• 1/3 cup plain Greek yogurt
• 1/4 cup mayo
• 1/4 teaspoon chipotle powder
• 1 clove garlic, grated
• 1/2 teaspoon kosher salt (taste and adjust)
• 2–3 tablespoons water

Toppings:

• Avocado, cut into chunks
• Cilantro, chopped
• Pickled onions
• Something crunchy, like Mexican chili crisp or crushed pistachios

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Instructions

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. 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. 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. 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. Sauce: Whisk all sauce ingredients until smooth. Taste and adjust.
6. Toppings: Cut avocado, cilantro, onions, nuts or seeds for topping.
7. Serve: I stack in this order: sweet potato, then sauce, then chicken, then toppings. Possibly more sauce on top. So, so good.

Notes

This makes for great leftovers. I store each element separately so I can build a new one for lunch the next day, if we’re lucky enough to have any left! 

• Prep Time: 20 minutes
• Cook Time: 40 minutes

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Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

How Did I Live Before These.

I have made a decent amount of breakfast burritos in my day, and what was I even doing before now? Because these are my favorite yet. The creamy scrambled-like eggs, the roasted garlic veggies, smokiness of the cheese and the heat from the creamy sauce dip. They’re SO good.

Here’s what we’re working with:

• Sheet pan potatoes and peppers
• Better Than Bouillon Roasted Garlic Base for flavor boost
• Creamy eggs
• Refried black beans
• Smoked gouda cheese (!!)
• Chipotle crema type sauce for dipping

I have a hot take on sheet pan breakfast burritos (yeah, it’s niche): a lot of sheet pan burrito recipes will have you cut the cooked eggs and veggies into rectangles. If this is you and you love it, please carry on. But when I’ve done it, the shape of the eggs has always bothered me. The tortilla doesn’t wrap around it correctly – it eats like a flat sandwich instead of a cylindrical, rounded, tightly packed breakfast burrito.

So here’s what I do instead. I bake the eggs until partially set, give them a quick push around the pan, and return to the oven to finish. The end result = scrambled eggs, but made on a sheet pan. They lay beautifully inside a breakfast burrito, but you still get the ease of the sheet pan approach.

TLDR: the flavor on these is probably the best I’ve had in a homemade breakfast burrito. Add meat if you want, but with the smokiness of the gouda and the umami of the roasted garlic veggies, and the chipotle sauce if you have time… I have never missed the meat at all.

Hope you love these!

1

Roast Your Veggies.

Veggies + a dollop of Better Than Bouillon Roasted Garlic Base will give you a mega flavor boost. I like to reeeeally roast these so they’re almost a bit crisped on the edges

2

Add Egg Mixture.

Pour them right on there and bake.

3

Mid-Way Stir.

Give them a quick push around the pan (scrambled eggs style)! They’re not the most pretty at this point! It’s okay!

4

Finish Eggs In The Oven.

They’re look like this when they’re done!

5

Roll Into Burritos.

My go-to burrito extras are refried black beans and smoked gouda cheese.

6

Freeze, Or Eat!

I wrap each one in foil and keep them in the freezer! BEST FEELING. Instructions for how to reheat them are in the notes below!

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Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

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• Author: Lindsay
• Total Time: 1 hour
• Yield: 6 burritos 1x

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Description

I absolutely love these breakfast burritos. Creamy scrambled eggs, roasted garlic veggies, smoky cheese, and refried beans all wrapped up in a delicious burrito!

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Ingredients

Units

For The Sheet Pan Veggies:

• 1 large russet potato, peeled and cubed (about 2 heaping cups – see notes for using hasbrowns)
• 2 bell peppers, sliced
• half of a yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)

For The Egg Mixture:

• 12 eggs
• 1/2 teaspoon salt
• 1/2 tablespoon Better Than Bouillon Roasted Garlic Base (optional, but great for flavor)

For The Burritos:

• 6 large tortillas (more or less depending on size of your tortilla)
• 1 14–ounce can refried black beans
• 7 ounces smoked gouda cheese, shredded
• 1/2 cup cilantro, chopped (optional)
• salsa, or chipotle sauce for dipping (ingredients in notes!)

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Instructions

1. Veggies: Preheat the oven to 425 degrees. Place potatoes, peppers, and onions on a half sheet pan. Toss with olive oil, salt, and Better Than Bouillon Roasted Garlic Base.
2. Roast: Roast veggies for 20 minutes; stir, and roast for another 15-20 minutes until potatoes are done and peppers and onions are a little browned.
3. Eggs: Turn oven temperature to 350 degrees. Whisk egg mixture; pour directly onto the sheet pan with the veggies. Bake for 7 minutes.
4. Bake: Push the eggs gently around on the pan until “scrambled” a bit (they should still be a bit wet). Return to oven for 3-6 minutes until they’re set.
5. Burritos: Fill tortillas with the egg mixture, refried beans, smoked gouda cheese, and cilantro. Wrap snugly in the tortilla, and roll it up in foil.
6. Store: From here, you can freeze them for up to 3 months, or keep them in the fridge for 3-4 days. See notes for reheating methods! Serve with salsa and/or chipotle sauce.

Notes

Hashbrowns: You can also use frozen hashbrowns (about 2 cups) in place of the potato! Works great! May require an additional 10-15 minutes for roasting because they tend to be wetter.

Reheating Method 1 – Oven: Place a burrito in the fridge overnight to thaw (this helps speed up the cooking time). In the morning, pop it in the oven in the foil – 350 for about 25 minutes. I do this while I’m getting ready and then it’s hot and ready for me to eat! This will make for a softer burrito which I actually like.

Reheating Method 2 – Skillet or Air Fryer: Place a burrito in fridge overnight. Throw it in a pan with a little bit of butter or avocado oil; pan fry for a few minutes on each side to get it golden brown and crisped, or brush with oil and air fry at 350 for 5-8 minutes. Sometimes the outside is done before the inside; if that happens, pop it in the microwave to finish melting the insides.

If You Didn’t Thaw One Ahead of Time:  That’s fine! In this case I typically use the oven method and just let it bake in there in the foil for at least 35-45 minutes.

Amazing Little Chipotle Sauce: Mix 1/2 cup yogurt, 1/4 cup mayo, 1/4 teaspoon chipotle powder, 1/2 teaspoon salt, 1 clove grated garlic, and 3 tablespoons water. This sauce is so good and will keep in the fridge for 5-7 days.

• Prep Time: 10 minutes
• Cook Time: 50 mins
• Category: Breakfast
• Method: Bake
• Cuisine: Mexican

Keywords: breakfast burritos, frozen burritos, meal prep, breakfast meal prep

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I love hearing from you! Leave a comment or rating below!

More Breakfast Meal Prep Ideas

Meal Prep Breakfast Sandwiches

French Toast Crepes

Favorite Pumpkin Muffins

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Zuppa Toscana

Just a Reminder That Zuppa Toscana Is One Of The All Time Greats.

A few nights ago, Bjork and I sat down for dinner with the girls. It’s pitch black out. Freezing cold and windy.

On the stove: a Dutch oven with browned bits of sausage, tender potatoes, and wilted kale, all wrapped in a a creamy, rich, slurpable broth. House smells amazing, we’re all feeling real cozy.

I ladled steamy zuppa toscana into bowls. Handed out chunk of warm, crusty bread. There’s buttering, there’s soup dunking, and honestly, just silence and clinking bowls and spoons.

And then there’s this moment where we looked at each other and almost started laughing, like, “oh my gosh. this is so good right now.”

Zuppa toscana (the one I’m channeling here) is the Italian-American classic Olive Garden soup that we all know and love. But it hits really different when homemade.

The thing I want you to know most of all is that the broth here is BROTHY. It’s creamy while being highly slurpable. When you dip a piece of bread in there, it’s going to sop, soak, saturate in the best way. (I have a very similar recipe – sausage, kale, and white bean stew – which is highly rated and I love it. But the difference is that one tends to be thicker. This one is truly brothy.)

We’re talking *MINIMAL* ingredients. Humble simplicity. Just the easiest recipe ever, and somehow the end result is just so incredibly delicious.

Wishing you a cozy zuppa toscana night with lots of bread!

Welcome To My (NEW) Kitchen! Let’s Make This Zuppa Toscana.

1

Brown The Sausage, Onions, and Garlic.

I start with the sausage, then add onions and garlic. Let it cook down for a good 5-10 minutes until super soft.

2

Add Potatoes and Broth.

I add water and then use Better Than Bouillon for my broth base!

3

Add Kale and Cream.

Let it hang out over a low simmer so all the flavors lock in and the kale wilts down.

4

You’re Done!

This is such a great moment. Soup, bread, coziness at its peak.

Guys, I live in Minnesota and I make so much soup. I love it so much. Click here for a list of 30 more of my favorite, top-rated soup recipes!

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Zuppa Toscana

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• Author: Lindsay
• Total Time: 35 minutes
• Yield: 5–6 servings 1x

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Ingredients

Units

Zuppa Toscana:

• 1 tablespoon olive oil
• 1 lb. ground mild Italian pork sausage
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 medium russet potatoes, peeled and cubed (about 3–4 cups)
• 6 cups chicken broth (see notes)
• 2 stalks of kale, stems removed, finely chopped (2–3 cups)
• 3/4 cup heavy cream

To Season / Serve:

• salt and pepper to taste
• freshly grated Parmesan
• crusty bread with butter (this one is so easy – or just a store-bought take and bake loaf!)

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Instructions

1. Sausage: Heat the oil in a large Dutch oven over medium high heat. Brown the sausage until fully cooked.
2. Onions and Garlic: Add the onions and garlic to the sausage. Sauté for 5-7 minutes until soft and fragrant. FYI your house will smell AMAZING.
3. Potatoes and Broth: Add the potatoes and the broth. Simmer for 7-10 minutes, until the potatoes are tender. (Be careful not to let it go for too long, because the potatoes will start to get really soft.)
4. Finish with Cream: Add the kale and heavy cream. Simmer for 5 minutes until kale has wilted. 
5. Serve: Season with salt and pepper, top with Parmesan for even more flavor, and dunk into that glorious broth with hot crusty bread.

Notes

Broth: I always use 6 cups water + 2 tablespoons Better Than Bouillon chicken flavor base. It’s amazing. Highly recommend. If you’re not using this, you’ll probably need to add a bit more salt.

Pork Fat: This soup will have small beads of the pork fat distributed throughout the soup and/or pearling on top of the soup. That’s a good thing – it is a sign of both amazing flavor and a luscious mouthfeel. These will incorporate as it gently bubbles, and they will rise to the surface as it cools. To re-incorporate, just heat it back up again and give it a stir. 

Bacon: Hot take, but I don’t think it’s necessary which is why I didn’t include it. You get so much flavor already from the pork sausage. I have never eaten this and wished it had bacon in it.

Potato Peels vs. No Peels: If you want to save a bit of time, use baby potatoes and just cut them into quarters – you don’t have to peel them! It has a slightly different, more earthy taste (as potato peels do), but can confirm, it’s still delicious. 

White Wine: For weeks now, I’ve considered adding white wine to this recipe to deglaze the pan after the sausage, onion, and garlic; in my mind, it would add a nice layer of acidity to a very savory, rich broth. However, I have made this so many times and never had white wine in the house on any of the times, and I have loved every batch so much exactly as it is. Let me know if you try it with white wine in there!

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Cuisine: Italian-American

Keywords: zuppa toscana

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25 Favorite Thanksgiving Sides

If there’s one thing we all know to be true about Thanksgiving, it’s this: the turkey may technically be the main event, but the sides… the sides are where the magic lives. Creamy, savory, crispy-topped, buttery, veggies and carbs piled high on a plate – that’s the Thanksgiving energy we’re all really here for. 🧡

This collection brings a mix of cozy classics and a few fun twists — because sometimes Thanksgiving calls for tradition, and sometimes it calls for a little zhuzh. And the best part? So many of these dishes are naturally vegetarian, which means the people at your table who pass on the turkey will still be fully living their best Thanksgiving life. Think fluffy potatoes, saucy green beans, pillowy gnocchi, warm and toasty breads, and salads that actually feel exciting.

These are the sides that make the feast feel extra special. Let’s plate ’em up!

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The Very Best Thanksgiving Sides

Green Bean Casserole

This Green Bean Casserole is a Thanksgiving classic! Fresh green beans in a silky, rich sauce speckled with gruyere and shallots – plus crispy onions on top, of course!

11 reviews / 5 average

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Sweet Potato Casserole with Brown Sugar Topping

That crunchy brown sugar topping will give you life! An absolute must for the Thanksgiving table for me!

64 reviews / 4.8 average

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7-Layer Beet Salad

This 7-Layer Beet Salad is a fall stunner! Studded with cooked beets, supremed oranges, chopped pistachios, creamy truffle ricotta, and a bit of fresh mint. So fresh, so good!

23 reviews / 4.9 average

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Bacon and Brussels Sprout Salad

Hands down, my favorite salad to serve on Thanksgiving! Thinly shaved brussels sprouts, chopped bacon, and a light citrus dressing.

32 reviews / 4.7 average

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Everybody’s Favorite Corn Casserole

Bursty bites of cream-style corn and sweet corn plus garlic, bacon, and cheese throughout – so you know it’s really, really good!

37 reviews / 4.7 average

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House Favorite Roasted Brussels Sprouts

We eat these all the time, but they are especially excellent for Thanksgiving! Speckled with bright bursts of cranberries and nutty walnuts.

42 reviews / 5 average

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The Best Instant Pot Mashed Potatoes

The perfect way to give yourself some stove space! Mashed Potatoes made in the Instant Pot! So creamy, so fluffy, and SO GOOD.

77 reviews / 4.7 average

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Roasted Carrots with Honey and Garlic Yogurt Sauce

These beauties need to be on your table! Deeply roasted rainbow carrots, swizzles of tangy garlicky yogurt sauce, a golden drizzle of honey, and festive pistachio crunches on top.

17 reviews / 4.9 average

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Avocado Kale Caesar Salad

Kale, avocado, and crunchy seeds drenched in a quick creamy avocado caesar dressing that can easily be made vegan, too.

73 reviews / 4.9 average

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Liz’s Roasted Broccoli Salad

Another roasted veggie winner! Bright lemon, crisped-up bacon, tangy feta, and crispy roasted broccoli.

56 reviews / 5 average

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Pumpkin Gnocchi with Sage Butter Sauce

So incredibly pillowy and delicious and feels just right for a holiday. Topped with a 5 ingredient sage garlic butter sauce that will blow your mind.

36 reviews / 4.6 average

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Simple Green Salad

Every table needs a Simple Green Salad! Fresh spring greens drizzled with a maple balsamic dressing and sprinkled with whatever crunchies your salad-loving heart desires.

27 reviews / 4.9 average

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Sweet Potato Gnocchi

Love this one as a vegetarian main or side for the big day! It’s sweet, rich, buttery, and filling.

84 reviews / 4.5 average

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Brussels Sprouts with Gochujang Butter

Roasted brussels, but elevated! Shredded roasty brussels sprouts flecked with toasted walnuts and bites of plumped dried cranberries, and blanketed with a luscious sheen of gochujang garlic butter sauce.

52 reviews / 4.9 average

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Baked Mac and Cheese

This Baked Mac and Cheese is cheesy on the inside, crispy on the outside, heavy on the OMG yum factor.

8 reviews / 5 average

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Kale Apple Salad with Crispy Shallots

Love this salad so much! Kale, brussels sprouts, rosemary cashews, apples, fried bread cheese, crispy shallots, and crisp apple maple dressing!

6 reviews / 5 average

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Avocado Caesar Green Beans

Grab a bag of green beans, blitz up a quick avocado caesar, toast some panko, and let’s go! My kids love this one!

19 reviews / 4.9 average

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Brussels & Kale Caesar with Cheezy Garlic Croutons

Papery-thin shreds of brussels sprouts and chopped kale, tossed with a creamy, garlicky, avocado-based vegan caesar dressing, topped off with the most addicting cheezy garlic croutons.

19 reviews / 5 average

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Miracle No Knead Bread

This is SO UNBELIEVABLY GOOD and ridiculously easy to make. The perfect thing to bring along to a holiday gathering. Crusty outside, soft and chewy inside.

584 reviews / 4.8 average

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Gingery Cranberry Salsa

This is my favorite holiday app! Cranberry Salsa that is finely textured, juicy, zippy, fresh, and sweet, with a little fire from the jalapeño.

13 reviews / 4.9 average

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Roasted Sweet Potato, Wild Rice, and Arugula Salad

Roasted Sweet Potato, Wild Rice, and Arugula Salad: served with a simple lemon and olive oil dressing.

23 reviews / 5 average

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House Favorite Garlic Bread

Skip the rolls and make fresh garlic bread! French bread, butter, fresh garlic, garlic powder, Parmesan, and parsley. It’s so simple and so ridiculously good.

22 reviews / 5 average

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Autumn Glow Salad with Lemon Dressing

Lots of good stuff happening here! Roasted cauliflower, sweet potato, grains, and apples. YUM.

61 reviews / 4.9 average

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Toasted Bread and Parmesan Kale Salad

This is THE BEST Kale Salad! Lots of shredded kale, Parmesan cheese, homemade breadcrumbs, and a lemon olive oil dressing. So simple, SO GOOD.

16 reviews / 5 average

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Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta

Pomegranate, Kale, and Wild Rice Salad, with walnuts and Feta cheese and a simple homemade dressing. Another favorite holiday salad!

49 reviews / 4.8 average

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More Holiday Recipes and Resources

If you’re looking for more than just sides, here are some of my favorite holiday and Thanksgiving dinners, desserts, brunch recipes, and more!

• 23 Thanksgiving Dinner Essentials
• 30+ Holiday Recipe Ideas (From Brunch To Dinner to Dessert)
• How to Host a Holiday Cookie Baking Party

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