You’re going to flip over the sweet and spicy combo of Chorizo-Stuffed Sweet Potatoes!
With relatively easy prep, this healthy recipe becomes a perfect weeknight dinner. You can prep most everything in advance, and simply reheat and throw it together when you need it! Top it off with some avocado cilantro sauce to help balance out that spicy heat, and we’ve got ourselves an epic meal.
As usual, these chorizo-stuffed sweet potatoes are gluten free, paleo, and hella good.
Surprisingly, it’s hard to find chorizo that isn’t full of junk. The brand I see at most grocery stores has soy flour and a few other shady ingredients stuffed inside.
Why? I definitely don’t get it. Chorizo is more or less spicy ground pork, so we can do without the wheat gluten and soy packed in there. At any rate, homemade is usually better anyway.
Main tip when making chorizo: make sure you prep it a day in advance. You’ve got to give the spices and vinegar time to work their magic. I wish I knew more about the science behind it, but still take the tip to heart. If you don’t let the mixture sit overnight, your chorizo is going to taste too strongly of vinegar.
So don’t skip that step, and we’ll be good.
Actually, the prep required for the chorizo and the time required to roast the sweet potatoes, these chorizo-stuffed sweet potatoes work excellently for meal prep. Start the chorizo on Sunday and roast the sweet potatoes. Finish the chorizo the next day and heat up the sweet potatoes to serve. Easy!
Alternatively, you can double the chorizo recipe and freeze it in half pound portions for later use. I enjoy using chorizo for breakfast hashes, tacos, and burgers.
This is the first stuffed sweet potato recipe I’ve posted, but I know there are a plethora of possibilities. What’s your favorite?
Chorizo-Stuffed Sweet Potatoes with Avocado Cilantro Sauce Recipe
For the Chorizo
- 1 pound ground pork
- 2 cloves fresh garlic, minced
- 2 tablespoons chili powder (specifically ancho chile powder if you can get it!)
- 1 tablespoons paprika
- 1 tablespoons oregano
- 1 teaspoons smoked paprika
- 1 teaspoons sea salt
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- A pinch cinnamon
- A pinch cloves
- 2 tablespoons apple cider vinegar
For the Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon extra virgin olive oil
- 16 oz chorizo, from above
- 1 avocado
- 1/2 cup cilantro, finely chopped, plus more for garnish
- 1/2 cup water
- 1 tablespoon lime juice
- First, prep the chorizo. Place the ground pork in a large bowl and add garlic, all the spices, and apple cider vinegar. Using your hands, thoroughly combine the meat and spices. Be careful not to over-knead or squeeze the meat too much—gently work it in.
- Cover and refrigerate overnight before using.
- If freezing, portion out half pound sections and freeze for up to 4 months.
- Next, make the sweet potatoes. Preheat the oven to 400 degrees F.
- Wash the sweet potatoes and pierce each sweet potato 4-5 times with the tines of a fork. Place the sweet potatoes on a baking sheet and roast for 40 minutes to an hour, until they’re soft and starting to ooze.
- While the sweet potatoes are roasting, prepare the chorizo. Heat olive oil in a skillet over medium heat. Add the chorizo and cook, using a spatula to break up chunks, for about 10 minutes until cooked through. Set aside.
- Add the avocado, water, and lime juice to a blender. Blend until smooth. Add the cilantro and stir.
- Once the sweet potatoes are done and they have cooled slightly, vertically slice halfway through each sweet potato. Push the ends of each sweet potato together to encourage them to “pop” open. Scoop chorizo into each sweet potato. Drizzle with cilantro avocado sauce. Garnish with extra cilantro.