Tasty As Mexican Stuffed Sweet Potatoes with Chorizo
Serves: 2
Time: approx 1 hour (or 30 minutes if you prep ahead)
I sometimes wonder why it takes me so long to jump on a fad train. I still haven’t quite figured out that things are generally a fad because they are good 🤷♀️I have been seeing images of stuffed sweet potatoes for some time and only just recently gave them a try and why oh why was I surprised to discover that they are frickin delicious, just a bit of a slow starter here. You can go all out or super simple and these will still taste scrumptious.
What you'll need
2 big fat sweet potatoes that are roughly the length of your hand
1 red onion
2 cloves of garlic
1 tin of whole peeled tomatoes
2 chorizo sausages
1 tin of black beans
1 yellow pepper
1 large tomato
1 avocado
1/2 cup grated cheese
1/3 bunch of coriander
1 lime
1 jalapeño
From the pantry
4 tablespoons of greek yoghurt
olive oil
salt and pepper
Vego’s
You can drop the chorizo and still have a complete meal with this one.
Optional Extras For Lunch
1 extra sweet potato
Feeding Four?
I have added two sweet potatoes, an extra avo and some more chorizo sausage.
Prep and Cook
Preheat oven to 200c
Roast Sweet Potatoes
Did you prep your sweet potatoes ahead of time?
Place sweet potatoes on a baking tray lined with paper and prick each potato with a fork a few times then lightly rub with oil and a sprinkling of salt.
Bake for 40 minutes.
When cooked you want the sweet potatoes to be soft right through.
Remove from the oven and allow to cool.
Why whole peeled tomatoes?
It would be an easy mistake to assume that the only difference between the canned tomates is their shape but it is also the cooking times and as a result the flavour is different. Diced tomatoes aren't cooked as long and often have chemicals added to the tomatoes so they hold their shape. Crushed tomatoes will be quite watery and whole peeled tomatoes have been cooked for a lot longer so are soft and have a richer flavour. Another thing to pay attention to is whether they are in juice or puree; personally I like mine just in juice but if you are after a richer flavour then go with the added puree variety.
Make Filling
Peel the onion and slice in half.
Finely dice one half of the onion reserving the other half and finely dice the garlic.
In a large fry pan with some oil sauté on high heat till soft.
While your onions are cooking, slice the chorizo in half and then into semi-circles.
Add the chorizo to your soft onions and cook until your chorizo has started to colour and go a bit crispy. There will be quite a bit of oil that comes out, but that’s all flavour so don’t be too concerned.
Add the tinned tomatoes, crushing them as you go and swill out your can with some water and add this to your mixture.
Season well with salt and pepper.
Bring to a boil then turn down to simmer gently.
Add the black beans and cook for approx 20 minutes; you want the flavour to be rich, not acidic. The longer you cook the tomatoes for, the more the rich sweetness comes out.
Make the Salsa
Cut the other half of your red onion into a slightly larger dice.
Cut the yellow pepper in half and remove the white pith, then slice into a similar size as your onion.
Cut the tomato into a similar size and combine the above with a tablespoon of olive oil. Season well and mix together.
Make the Guacamole
Wash your coriander then finely slice just the stalks and place in a small mixing bowl along with the avocado and juice of your lime.
Season well and mash with a fork.
Stuff Sweet Potatoes
Slice potatoes in half and scoop out a small amount of the sweet potato (just enough so that it sits inside)
When you are satisfied with your tomato mix, top your sweet potatoes evenly and sprinkle with cheese.
Pop back in the oven and bake for 15 minutes till the cheese is lovely and gooey.
Plate it Pretty
Roughly chop your coriander leaves.
Finely chop your jalapeño or chilli.
Once the sweet potatoe is cooked, scatter over the salsa mix.
Then roughly a tablespoon of greek yogurt and a good spoonful of guacamole, sprinkle with a pinch of paprika over the yoghurt and guac and finish with a nice sprinkling of freshly chopped coriander.
Scatter over the jalapeño.
Enjoy!
Lunch Tomorrow
How you get on with this one can vary. I was happy just with one half but my husband smashed both of his so I’m adding an extra sweet potato to the list but leaving everything else as is.