Chorizo Stuffed Sweet Potatoes Recipes
CHORIZO-STUFFED SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Pierce the sweet potatoes all over with a fork and microwave on a microwave-safe plate until tender, 20 to 25 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 teaspoon salt and a few grinds of pepper; set aside.
- Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5 to 6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture.
- Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint.
Nutrition Facts : Calories 620, Fat 43 grams, SaturatedFat 11 grams, Cholesterol 53 milligrams, Sodium 1236 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 22 grams, Sugar 14 grams
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- In a large skillet over medium heat, add the chorizo, onions and garlic and cook them for 7 to 8 minutes or until the chorizo is fully cooked through and make sure you break it up as much as you can with a wooden spoon.
- While the chorizo mixture is cooking, prep your sweet potatoes by cutting them in half lengthwise and scooping out the flesh leaving a little bit around the edges to help keep their shape. Add the potato mixture to a large bowl, mash it with a potato masher and set aside.
- When the chorizo is ready, remove it from the pan with a slotted spoon (try your best not to add any of the fat to the potatoes) add the cilantro, scallions, black pepper and about 1 cup of the cheese, stir it all together and divide the filling in the prepared potato shells.
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