Preheat oven to 425 degrees. Scrub sweet potatoes and pierce all over with a fork. Place on a rimmed baking pan. Bake for 45 to 60 minutes or until tender. Set aside and cool slightly.
Turn twice-baked baked potatoes into a main dish by mixing the sweet potato pulp with cooked chorizo, corn and black bean salsa, and spices.
Servings and Ingredients
|4||medium sweet potatoes|
|½ lbs.||Mexican chorizo|
|1 c.||Hy-Vee Short Cuts chopped onion|
|1 tbsp.||Gustare Vita olive oil|
|1 clove(s)||garlic, minced|
|½ c.||Hy-Vee Select corn and black bean salsa, plus additional for garnish|
|½ tsp.||Hy-Vee chili powder|
|¼ tsp.||Hy-Vee cayenne pepper|
|Manchego cheese, crumbled, if desired|
|Fresh cilantro, for garnish|
Things To Grab
- Rimmed baking pan
- 8x8-inch baking pan
- Medium bowl
- Potato masher
- Large skillet
Hyvee Culinary Expert TipMake the baked potatoes ahead of time and reheat for 20 minutes at 425 degrees when you're ready to make Chorizo-Stuffed Sweet Potatoes. Prebaked potatoes will store in the refrigerator for up to 1 week.
Using a spoon, scoop pulp from sweet potatoes leaving 1/4-inch shells. Place shells in an 8x8-inch baking pan; set aside. Place pulp in a medium bowl. Using a potato masher, mash potato pulp until smooth. Set aside.
Remove casing from chorizo. Place sausage in a large skillet. Add onion, olive oil, and garlic. Cook over medium heat until chorizo is cooked through (165 degrees). Remove from heat; do not drain. Stir in corn and black bean salsa.
Add chorizo mixture to sweet potato pulp; combine well. Season with salt, chili powder, and cayenne pepper. Spoon sweet potato mixture into shells, mounding mixture slightly. Bake for 20 minutes.
Sprinkle with Manchego cheese crumbles, if desired, and bake 5 minutes more or until cheese has melted. Spoon extra salsa on top, and if desired, garnish with fresh cilantro.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 70mg
- Sodium: 960mg
- Total Carbohydrates: 68g
- Protein: 22g