How To Make Chorizo-Stuffed Sweet Potatoes
These satisfying stuffed sweet potatoes come with sausage sauteed with peppers and chili for a savory filling, plus Cotija for a tangy topping.
- 4medium sweet potatoes
- 2tbspvegetable oil
- 2green or red bell peppers,sliced
- 1medium yellow onion,sliced
- 1½tspkosher salt
- ½tspchili powder
- 14ozfresh chorizo,(1 pkg), casings removed
- cotija cheese,for sprinkling, to taste
- chopped cilantro,for sprinkling, to taste
Preheat oven to 400 degrees 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.
Heat the oil in a large skillet over medium heat. Add the peppers, onions, salt, and chili powder and cook for about 15 minutes until the vegetables are softened.
Add the chorizo and cook for about 10 minutes, breaking up the sausage with a wooden spoon, until fully cooked.
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.
- Calories: 656.29kcal
- Fat: 45.31g
- Saturated Fat: 14.78g
- Trans Fat: 0.05g
- Monounsaturated Fat: 23.32g
- Polyunsaturated Fat: 4.72g
- Carbohydrates: 34.45g
- Fiber: 5.83g
- Sugar: 9.15g
- Protein: 26.96g
- Cholesterol: 87.32mg
- Sodium: 1311.56mg
- Calcium: 60.72mg
- Potassium: 1022.24mg
- Iron: 2.80mg
- Vitamin A: 1031.09µg
- Vitamin C: 82.02mg
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