Chorizo-Stuffed Sweet Potatoes

Chorizo-Stuffed Sweet Potatoes

These tasty taters can even be prepared ahead of time for an even quicker weeknight meal.


  • 4 medium sweet potatoes
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 tablespoon pickling spice
  • 1 cup plain fat-free Greek yogurt
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper
  • 1/4 cup golden raisins
  • 8 ounces fresh chorizo, casings removed
  • 2 tablespoons pine nuts
  • Chopped fresh mint, for topping


  1. 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.


  2. 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.


  3. 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.


  4. 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.


Recipe courtesy of Food Network Magazine

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