Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 425 degrees. Scrub sweet potatoes and pierce all over with a fork. Place on a rimmed baking pan. Bake for 45 to 60 minutes or until tender. Set aside and cool slightly.

   Hyvee Culinary Expert Tip

   Make the baked potatoes ahead of time and reheat for 20 minutes at 425 degrees when you're ready to make Chorizo-Stuffed Sweet Potatoes. Prebaked potatoes will store in the refrigerator for up to 1 week.

   Hy-Vee Balance Magazine

2. Step2

   Using a spoon, scoop pulp from sweet potatoes leaving 1/4-inch shells. Place shells in an 8x8-inch baking pan; set aside. Place pulp in a medium bowl. Using a potato masher, mash potato pulp until smooth. Set aside. 

3. Step3

   Remove casing from chorizo. Place sausage in a large skillet. Add onion, olive oil, and garlic. Cook over medium heat until chorizo is cooked through (165 degrees). Remove from heat; do not drain. Stir in corn and black bean salsa. 

4. Step4

   Add chorizo mixture to sweet potato pulp; combine well. Season with salt, chili powder, and cayenne pepper. Spoon sweet potato mixture into shells, mounding mixture slightly. Bake for 20 minutes. 

5. Step5

   Sprinkle with Manchego cheese crumbles, if desired, and bake 5 minutes more or until cheese has melted. Spoon extra salsa on top, and if desired, garnish with fresh cilantro.