I like sweet potatoes and yams. West Africa has a kind of sweet potato that is white inside instead of orange. I like that too 🙂 But I don’t care much for sweet potato fries with the added coating to make them crisp; they still seem limp and greasy.
The Super Duper market always seems to have good local yams and sweet potatoes. I’ve been thinking about buying some for a while now and finally did because while lurking around the internet, I noticed a number of innovative recipes for stuffing them with meats.
All of the recipes I saw, baked the potato, opened it and piled the stuffing on top. I did that once with a great recipe for sweet potatoes stuffed with shrimp and avocado but I hated my pictures. This time, going rogue, I halved the bake potatoes, removed some of the pulp and mixed it with chorizo, onions, parsley, garlic and cumin powder, returning the stuffed potatoes to the oven for 10-15 minutes. Prettier 😉
I could not find Spanish chorizo nor Mexican chorizo in the supermarkets and was in a “woe is me” mood when I happened upon this package of “chorizo” produced by D’Artagnan. Our son raves about products from D’Artagnan because the pork is raised with no antibiotics and fed vegetable feed. In addition, no hormones or nitrates are added during processing. Well okay, that’s good. However, I would name this spicy sausage, not chorizo because of taste and texture. It was good, just not a chorizo. If you can find Spanish links or Mexican bulk chorizo, I think that they would work as well.
Chorizo Stuffed Sweet Potatoes
2 large sweet potatoes
2 tbsp butter
1/2 onion, chopped
2 cloves garlic, chopped
1 tsp cumin powder
2 links D’Artagnan chorizo, medium dice
2 tbsp parsley
1 link D’Artagnan chorizo, sliced
1 scallion, diagonally sliced
Poke the sweet potatoes with a cooking fork 5-6 times, then rub with olive oil. Place the potatoes in a 400 F preheated oven for 1 hour.
Melt the butter in a frying pan, add the onion and garlic, then saute until the onion is soft. Add the cumin powder and continue to saute for 2-3 minutes. Add the diced chorizo, continuing to saute for 3 minutes, then set aside.
Remove the sweet potatoes from the oven and when cool enough to handle, slice into halves. With a small spoon, remove the pulp, leaving a thin layer on the sides and bottom. Set aside.
Mix the sweet potato pulp with the onions and parsley, mound into the reserved shells, top each half with 2-3 slices of chorizo and return to the oven for 10-15 minutes. Sprinkle with the sliced scallion and serve.