Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chorizo-Stuffed Sweet Potatoes
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 43 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 53 milligrams
- Sodium
- 1236 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 5 grams
- Protein
- 22 grams
- Sugar
- 14 grams
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 43 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 53 milligrams
- Sodium
- 1236 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 5 grams
- Protein
- 22 grams
- Sugar
- 14 grams
Ingredients
Directions
- Preheat the oven to 450 degrees F. Pierce the sweet potatoes all over with a fork and microwave on a microwave-safe plate until tender, 20 to 25 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 teaspoon salt and a few grinds of pepper; set aside.
- Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5 to 6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture.
- Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint.
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