Sweet potatoes stuffed with chorizo

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 620, total fat 43 G., saturated fats 11 G., proteins 22 G., carbohydrates 31 G., fiber 5 G., cholesterol 53 mg, sodium 1236 mg, sugar 14 G.

Replace traditional potatoes with healthier sweet potatoes. Like baby potatoes, they're delicious baked in tubers, perfect for serving with fillings. In this recipe, baked sweet potatoes are slit on top, the flesh is fluffed with a fork, and then filled with a delicious filling of fried Mexican chorizo sausage, raisins, and pine nuts. Drizzle the filling with a spicy yogurt sauce, sprinkle with fresh mint, and enjoy the delicious combination of flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g raw chorizo sausage, casings removed
4 medium sweet potatoes
1/4 cup + 1 tbsp extra-virgin olive oil
1 tbsp. dry marinade
1 cup nonfat Greek yogurt
1 clove garlic, minced
1/4 cup golden raisins
2 tablespoons pine nuts
Chopped fresh mint, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, chorizo sausage, pine nuts, raisin, seasoning marinade for meat, yogurt, mint

Cooking the dish according to the recipe:

Preheat oven to 220°C. Prick the sweet potato with a fork and place in a microwave-safe bowl. Microwave until tender, 20-25 minutes.
Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, for about 1 minute. Transfer the herb oil to a mini food processor and pulse for 1 minute. Transfer the herb oil to a medium bowl and add the yogurt, garlic, 1 teaspoon salt, and some freshly ground black pepper; set aside.

Soak the raisins in a small bowl in 1/2 cup warm water for 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, 5-6 minutes. Add the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the meat mixture to a bowl. Drain the raisins and add them to the meat mixture.
Place the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with salt and black pepper; rub the potatoes to coat evenly. Bake until the skins are crisp, about 10 minutes. Cut the tops of the potatoes and fluff the flesh with a fork; season with salt and black pepper to taste. Top with the meat mixture, yogurt sauce, and mint.

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