Sweet Potatoes with Roasted Chorizo and Tomato

Name: Sweet Potatoes with Roasted Chorizo and Tomato
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry; 1 1/2 tsp. olive oil; Kosher salt; 12 oz. grape tomatoes; 1 large Fresno chile, halved, seeded and thinly sliced; 1/2 tsp. coriander seeds, crushed; 1/4 tsp. cumin seeds, crushed; 1/2 tbsp. olive oil; 2 oz. dried Spanish chorizo, quartered and sliced; 1/2 c. flat-leaf parsley leaves, chopped; 1 scallion, thinly sliced

Serve dinner atop a perfectly roasted potato.

By Tina MartinezPublished: Jan 2, 2024

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mike garten

Yields:

4 serving(s)

Total Time:

45 mins

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Juicy, blistered tomatoes and crispy chorizo are a winning combo on top of baked sweet potatoes.

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Ingredients

For sweet potatoes

4
medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry
1 1/2 tsp.
olive oil
Kosher salt

For filling

12 oz.
grape tomatoes
1
large Fresno chile, halved, seeded and thinly sliced
1/2 tsp.
coriander seeds, crushed
1/4 tsp.
cumin seeds, crushed
Kosher salt
1/2 Tbsp.
olive oil
2 oz.
dried Spanish chorizo, quartered and sliced
1/2 cup
flat-leaf parsley leaves, chopped
1
scallion, thinly sliced

Directions

1. Step 1 Roast sweet potatoes: Heat oven to 425°F. Prick potatoes all over with fork and place on large plate. Microwave on High, flipping halfway through, 6 minutes.
2. Step 2Brush with oil, sprinkle with 1/4 teaspoon salt, then roast on baking sheet until tender, 18 to 20 minutes.
3. Step 3Meanwhile, make filling: On rimmed baking sheet, toss tomatoes and chile with coriander, cumin, 1/4 teaspoon salt and oil. Roast until tomatoes are blistered and begin to break down, 8 to 10 minutes.
4. Step 4Scatter chorizo on top and continue to roast until crispy, 5 to 6 minutes more. Add parsley and scallion and carefully toss to combine.
5. Step 5When sweet potatoes are cool enough to handle, split top of each potato lengthwise to create pocket. Stuff filling (about 1/3 cup each) into roasted sweet potatoes.

Meal-Prep Hack: Roast sweet potatoes a day before serving, wrap in foil and refrigerate, then rewarm in the oven and fill as desired.

NUTRITIONAL INFORMATION (per serving): About 240 cal, 8.5 g fat (2.5 g sat), 13 mg chol, 562 mg sodium, 33 g carb, 6 g fiber, 12 g sugar (0 g added sugar), 7 g pro

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