Check out these Chorizo Stuffed Sweet Potatoes! That’s right: Russets aren’t the only potatoes worth stuffing! Here we’re stuffing roasted sweet potatoes with a mix of spicy chorizo, flavorful cotija cheese, peppers and onions.
I love sweet potatoes. The natural sweetness is an inherent appeal, and they lend themselves to so many different preparations. I feel like I could eat one iteration of this every week and still crave more.
My favorite way to prepare sweet potatoes is to shred them, toss them in oil and spices like garlic powder, paprika, cumin, or chili powder, and roast them over high heat.
A new recipe for sweet potatoes for dinner
This recipe bakes whole sweet potatoes and then stuffs them with a chorizo mixture for an update on the classic bacon and cheese stuffed baked potato, if you will.
The natural sugar of the sweet potatoes harmonises perfectly with the spiciness of the chorizo, the salt of the cheese and the fresh herbal note of the coriander.
For those unfamiliar with Cotija cheese, is a salty, crumbly cow’s milk cheese originally from Mexico. It should be among the other cheeses in your grocery store cheese box, but if you can’t find it, Parmesan is a viable alternative. (Some call Cotija the “Parmesan of Mexico.”)
This recipe is very simple. The main thing to consider is the time it will take to bake the sweet potatoes.
To bake the potatoes, you should first give the outside a good clean to remove any dirt. (A vegetable brush is great if you have one, but your hands will work just fine.) Next, pierce it all over with a fork a few times so it doesn’t explode when exposed to the heat of the oven.
When it comes to oven temperature, I recommend at least 400°F for sweet potatoes. In this heat, the potatoes will take about an hour to cook through, although you can increase the temperature by 25 to 50 degrees to shave a few minutes.
And for those who want a crispy skin to eat, Rub the potatoes with some oil and sprinkle with a little salt before putting them in the oven.
Make-ahead ingredients for stuffed sweet potatoes
The roasted sweet potatoes and chorizo mixture can both be made ahead of time and reheated in the microwave. It can also serve as a quick weeknight meal after the sweet potatoes are already baked.
This dish is a great meal on its own, and from experience, any leftovers can easily make a filling lunch the next day.
More Best Sweet Potato Recipes
- Oven Baked Sweet Potato Fries
- Baked Sweet Potato Taquitos
- Roasted Sweet Potato Quinoa Bowls
- Slow cooker chickpea curry with peppers and sweet potatoes
- Tacos with sweet potatoes and black beans
Sweet potatoes stuffed with chorizo
ingredients
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4 Middle sweet potatoes
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2 tablespoon vegetable oil
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2 pepper green or Red peppercut
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1 Middle yellow onioncut
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1 1/2 teaspoon kosher salt
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1/2 teaspoon chilli powder
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14 ounces fresh chorizohousing removed
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Cotija Cheese, for sprinkling, to taste
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Chopped corianderfor sprinkling, to taste
method
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Bake the sweet potatoes:
Preheat oven to 400°F. Wash the potatoes thoroughly under running water, making sure to remove any dirt. Prick the potatoes all over with a fork and arrange on a baking sheet.
Bake until tender and a fork easily reaches the center of the potato, about 1 hour depending on the size of the potatoes.
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Make the chorizo filling:
Heat the oil in a large skillet over medium-high heat. Add peppers, onions, salt, and chili powder and cook until vegetables are tender, about 15 minutes.
Add the chorizo and, using a wooden spoon, cook the sausage until fully cooked, about 10 minutes.
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Stuff the sweet potatoes:
Using a knife, cut each sweet potato in half and pinch the ends to form a pocket. Fill the sweet potatoes with the chorizo mixture, sprinkle with some cheese and coriander and serve.
The leftovers will keep covered in the fridge for a few days.
| nutritional information (per serving) | |
|---|---|
| 641 | calories |
| 45g | Fat |
| 31g | carbohydrates |
| 27g | protein |
