I have a little love affair with chorizo. I’d love to put it in everything if I could. There’s something about the flavor and the spice that kicks up an ordinary meal just a notch. I never get any complaints when I add it to a meal. I’ve added it to eggs, Thanksgiving stuffing, you name it, I’ll add chorizo to it. OK, maybe I haven’t gone that far, but you get the picture. One Thanksgiving, I was making a chorizo-cornbread stuffing and I couldn’t find any chorizo, so I actually made my own chorizo. http://sweet-carolines.com/dinner/homemade-mexican-chorizo/
Super easy to make your own and not to mention, delicious!
Anyways, the other day, I added chorizo to some twice-baked sweet potatoes and the results were fantastic! I think all of us were in the “clean-plate club”. Even my pickiest eater. Here’s what I did:
Start by baking your sweet potatoes. I’m in the school of thought where you have to poke your potatoes before you bake them so they won’t explode. I know there are plenty of people who think this is an old wive’s tale, so if you’re one of them, feel free to not poke your potatoes with a fork. I washed my potatoes and poked them with a fork. Placed them in a glass baking dish. 375 degrees for about 45-55 minutes. Until soft and tender.
Remove the potatoes from the oven. Cut in half lengthwise, scoop out the middle and place the potato skins back in the baking dish.
Take the insides and season with a little salt and pepper.
Mash with a potato masher.
Meanwhile, cook your chorizo in a frying pan over medium heat.
Break it down and cook until brown and crumbly.
To your mashed sweet potatoes, add cooked chorizo, diced onion and can of green chiles.
Mix to combine.
Scoop the filling back into the potato skins. These would be good to bake and eat as-is, but I added cheese.
Sprinkle with shredded Monterey Jack cheese.
Back into the 375 degree oven for about 20-25 minutes. Serve and enjoy!
4 sweet potatoes, washed
1 lb chorizo
salt and pepper to taste
1 medium sweet onion, diced
1 small can of diced green chiles
1 cup shredded Monterey Jack cheese
Bake sweet potatoes in a baking dish in a 375 degree oven for about 45-55 minutes. Remove from oven, slice in half and scoop out the potato. Place the potato skins back in the baking dish. Mash the sweet potatoes with a potato masher (or a fork would also work). Salt and pepper to taste. Meanwhile, in a frying pan over medium heat, cook the chorizo until brown and crumbly. Add chorizo, onion and chiles to the mashed sweet potato. Mix well. Spoon the mixture back into the potato skins and top with shredded cheese. Bake for another 20-25 minutes at 375 degrees.
Serve and enjoy!