Pumpkin isn’t the only thing in season right now. Sweet potatoes are a diverse ingredient that pairs well with sweet and savory flavors, whether its sweet potato pie or whole roasted sweet potatoes. I found this recipe for chorizo sweet potatoes in Food Network magazine. I’ve never cooked chorizo, but I love to eat it!
The original recipe was stuffed whole sweet potatoes, but those are more difficult to take to work, so I cut them and roasted them instead.
- 4 medium sweet potatoes
- 1/4 cup + 1 Tbsp olive oil
- 1 Tbsp pickling spice (I’d never heard of it either! McCormick brand is in the spice aisle at the grocery store)
- 1 cup plain fat-free Greek yogurt (if you don’t like eating this usually, buy the single serve cups!)
- 1 clove garlic, minced
- kosher salt and ground pepper
- 1/4 cup golden raisins
- 8 oz chorizo
- 2 Tbsp pine nuts
- chopped fresh mint (optional)
1. Preheat the oven to 450. For whole potatoes, pierce all over with a fork and microwave 20-25 min. For roasted sweet potatoes, slice into bite-sized cubes. You won’t need to microwave the cubes.
2. Heat 2 Tbsp olive oil in a skillet over medium-high heat. Add the pickling spice and cook about 1 minute, until toasted.
3. Transfer the spiced oil to a mini food processor or spice grinder. Grind or pulse until the pickling spice is finely ground for 1 minute.
4. Transfer the oil into a bowl. Stir in the yogurt, garlic, 1 tsp salt, and some pepper. Set aside.
5. Soak the raisins in 1/2 cup warm water for about 10 minutes.
Does anyone know what this does? I think it’s to rehydrate them? Maybe it makes them softer…
6. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, for 5-6 minutes. The meat should be brown and crisp.
Be careful when cooking this. It’s difficult to tell when the meat is fully cooked, because it has been spiced red.
7. Add the pine nuts to the meat. Cook for 30 seconds until the nuts are lightly toasted. Remove from heat.
8. Drain the raisins and stir them into the chorizo.
9. Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with olive oil, then either rub the whole sweet potatoes with salt and pepper, or sprinkle evenly over the pieces.
Roast the whole potatoes for 10 minutes OR Roast the cubes for 35-40 minutes.
10. Top the sweet potatoes with the chorizo mixture. Serve with yogurt sauce on top or on the side!
Final Thoughts: I could eat this every day! Sweet potatoes and chorizo go so well together; the sweet and spicy flavors match perfectly. And the spiced yogurt sauce brings down a little bit of the heat. The pine nuts added some much needed crunch, though I probably could have cooked them longer.
A few weeks after I made this, I had a sweet potato and chorizo breakfast skillet. I like this better.