Name: Chorizo-Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 medium sweet potatoes -; 2 tablespoons vegetable oil -; 2 green or red bell peppers, sliced -; 1 medium yellow onion, sliced -; 1 1/2 teaspoons kosher salt -; 1/2 teaspoon chili powder -; 1 (14-ounce) package fresh chorizo, casings removed -; Cotija cheese, for sprinkling, to taste -; Chopped cilantro, for sprinkling, to taste -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chorizo-Stuffed Sweet Potatoes

1. 4 medium sweet potatoes -

2. 2 tablespoons vegetable oil -

3. 2 green or red bell peppers, sliced -

4. 1 medium yellow onion, sliced -

5. 1 1/2 teaspoons kosher salt -

6. 1/2 teaspoon chili powder -

7. 1 (14-ounce) package fresh chorizo, casings removed -

8. Cotija cheese, for sprinkling, to taste -

9. Chopped cilantro, for sprinkling, to taste -

How to cook deliciously - Chorizo-Stuffed Sweet Potatoes

1. Stage

Bake the sweet potatoes: Preheat oven to 400°F. Thoroughly wash the potatoes under running water, making sure to get off any dirt. Pierce the potatoes all over with a fork and arrange them on a baking sheet. Bake until soft and a fork easily reaches the middle of the potato, about 1 hour depending on the size of the potatoes.

2. Stage

Make the chorizo filling: Heat the oil in a large skillet over medium heat. Add the peppers, onions, salt, and chili powder and cook until the vegetables are softened, about 15 minutes. Add the chorizo and cook, breaking up the sausage with a wooden spoon, until fully cooked, about 10 minutes.

3. Stage

Stuff the sweet potatoes: Split each sweet potato down the middle with a knife and push open at the ends to make a pocket. Stuff the sweet potatoes with the chorizo mixture, sprinkle with some cheese and cilantro, and serve. The leftovers will keep for a few days, covered, in the refrigerator.