Recipe by barefootmommawv
Don't save the sweet potatoes just for thanksgiving. Rachael Ray
Top Review by Elmotoo
Welllll.... I give the recipe a 3 but the flavor a 5. It took over a hour to cook the sweet potatoes (they were big) plus I turned the heat up to 425F to hurry things along. The skins didn't like having their guts scooped out & shredded. But it all works out because once you add all the other ingredients, you have enough filling for 8 potatoes easily! So...I had browned the chorizo in my cast iron skillet so I mixed up all the other ingredients in that, topped with the cheese & chorizo & shoved it back into the oven! I LOVE CAST IRON! I wonder if baking for 15 minutes would work better - broiling burned my so carefully browned chorizo. :( In the end, it was a twice bake casserole that tastes delicious! dh thought the orange was too strong. I had removed the seeds from the chipotle because it was large & i didn't want the finished dish to be too hot - there's enough in this dish to not worry. ;) Made for M3C 11/09.
- 4 large sweet potatoes, scrubbed well
- extra virgin olive oil, for drizzling (EVOO)
- salt & freshly ground black pepper
- 1 lb chorizo sausage, usually one package, casing removed and sliced into half moons
- 1⁄2 cup chicken stock (eyeball it)
- 3 tablespoons butter, softened
- 1 cup pumpkin puree
- 1 garlic clove, grated
- 1 chipotle chile in adobo, finely chopped, plus
- 1 tablespoon adobo sauce
- 1 teaspoon orange zest
- 1⁄2 orange, juice of
- 1 tablespoon honey
- 1 pinch nutmeg
- 1 cup shredded smoked cheddar cheese
- 1 -2 scallion, green and white parts thinly sliced
Directions See How It's Made
- Preheat oven to 350ºF.
- Place the potatoes on a small baking sheet. Drizzle with a little EVOO and rub them with some salt and freshly ground black pepper. Bake them 45 minutes to an hour, until tender. When the potatoes have finished baking, remove them from the oven and allow them to cool enough that you can handle them.
- While the potatoes are cooling, heat a small skillet over medium heat and sauté the chorizo until crisp, 4-5 minutes. Remove the cooked chorizo from the pan to a paper towel-lined plate and reserve. Preheat broiler to high.
- When you’re able to handle the potatoes, cut them lengthwise, being careful not to cut them all the way through (you should be able to open the potato like a book). Scoop out the cooked insides using a spoon, then transfer them to the same pan you cooked the chorizo inches Make sure not pierce the skin of the potato, you want it to keep its shape.
- To the pan, add the chicken stock, butter, pumpkin, honey, garlic, chipotle and adobo sauce, orange zest, juice of 1/2 orange, nutmeg, salt and freshly ground pepper. Mash everything together using a potato masher.
- Carefully refill the potato skin shells with the mashed potato mixture and transfer them back to the baking sheet. Top each potato with some of the reserved crispy chorizo and a small handful of shredded cheese. Place the potatoes under the broiler to melt the cheese, about 1 minute.