Chorizo-Stuffed Sweet Potatoes Recipe

Name: Chorizo-Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 85 min
Total time: 95 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

I love sweet potatoes. The natural sweetness is an inherent draw, and they lend themselves to so many different preparations. I feel like I could eat some iteration of them every week and still clamor for more.

My go-to method for preparing sweet potatoes is to chop them up, toss them in oil and spices—such as garlic powder, paprika, cumin, or chili powder—and roast on high heat.

Though they turn out delicious every time, sometimes I want to switch it up. Enter this recipe for Chorizo-Stuffed Sweet Potatoes.

A New Sweet Potato Recipe for Dinner

With this recipe, whole sweet potatoes get baked and then stuffed with a chorizo mixture for an update on the classic bacon-and-cheese stuffed baked potato, if you will.

The natural sugar in the sweet potatoes goes great with the spice from the chorizo, the salt from the cheese, and the fresh herbaceousness from the cilantro.

For those unfamiliar with Cotija cheese, it’s a salty, crumbly cow’s milk cheese originally from Mexico. It should be with the other cheeses in your grocery store cheese case, but if you can’t find it then Parmesan is a suitable alternative. (Some call Cotija the “Parmesan of Mexico.”)

Baked Sweet Potatoes with Chorizo poke the potatoes — Aaron Hutcherson

Baked Sweet Potato Recipe bake until soft — Aaron Hutcherson

How to Bake Sweet Potatoes

This recipe is very straightforward. The main thing to account for is the time it takes to bake the sweet potatoes.

To bake the potatoes, you first want to be sure to clean the outsides well to remove any dirt. (A vegetable brush is great if you have one, but your hands will work fine.) Next you'll want to poke it a few times all over with a fork so they don't explode once they’re exposed to the heat of the oven.

When it comes to oven temp, I recommend at least 400 °F for sweet potatoes. At this heat, the potatoes take about an hour to cook through, though you can increase the temp by 25 to 50 degrees to shave off 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 placing in the oven.

Roasted Sweet Potatoes with Chorizo — Aaron Hutcherson

Make-Ahead Ingredients for Stuffed Sweet Potatoes

The roasted sweet potatoes and the chorizo mixture can both be made ahead and reheated in the microwave. It can also serve as a quick weeknight meal if the sweet potatoes are already baked.

This dish makes a great meal on its own, and, speaking from experience, any leftovers can easily become a satisfying lunch the next day.

More Delicious Sweet Potato Recipes

Chorizo-Stuffed Sweet Potatoes

Prep Time 10 mins

Cook Time 85 mins

Total Time 95 mins

Servings 4 servings

Cook Mode (Keep screen awake)

4 medium sweet potatoes
2 tablespoons vegetable oil
2 pepper green or red bell peppers, sliced
1 medium yellow onion, sliced
1 1/2 teaspoons kosher salt
1/2 teaspoon chili powder
14 ounces fresh chorizo, casings removed
Cotija cheese, for sprinkling, to taste
Chopped cilantro, for sprinkling, to taste

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.

Aaron Hutcherson

Aaron Hutcherson
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.

Aaron Hutcherson
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.

Did you love this recipe? Let us know with a rating and review!

Aaron Hutcherson

Nutrition Facts (per serving)
641	Calories
45g	Fat
31g	Carbs
27g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	641
% Daily Value*
Total Fat 45g	58%
Saturated Fat 15g	75%
Cholesterol 89mg	30%
Sodium 1767mg	77%
Total Carbohydrate 31g	11%
Dietary Fiber 5g	17%
Total Sugars 10g
Protein 27g
Vitamin C 73mg	363%
Calcium 76mg	6%
Iron 3mg	15%
Potassium 1051mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.