I simply love sweet potatoes, and I must confess that I should probably eat more of the regular ones but I’m just always tempted by these orange sweet delights. I’ve used sweet potatoes for a few recipes in the past, like veggie flautas or basic sweet potato puree with some fish but I recently decided to turn things up a notch and created a recipe for stuffed oven roasted sweet potatoes. It didn’t take me very long to come up with the perfect stuffing: mildly spicy chorizo chili with delicious beans, corn, tomatoes, topped off with some sour cream and freshly grated cheddar cheese. And the best part of it all? It takes barely any work at all! Just some basic chopping and slicing and you are good to go (well that and a bit of patience to get those potatoes soft enough on the inside).
Now you know that I’m a big supporter of fresh foods as opposed to canned or tinned, but sometimes these canned ingredients aren’t as bad as they seem and they can give a better result than when you try it yourself, so don’t worry about using tinned corn or kidney beans for this recipe as they aren’t even all that bad. Canned corn, for instance, still has a lot of nutritional benefits and doesn’t really lack in vitamins, minerals or phytonutrients compared to it’s fresh alternative. When it comes to kidney beans, the difference is slightly bigger but you can get rid of any cons of using canned beans by rinsing them when you take them out of the can. If you can, go for fresh alternatives of course!
Serves: 3-6 people depending on the size
I personally was only able to eat one medium sized one, or two very small ones
- 1 large onion
- 6 sweet potatoes
- 300g good quality spicy chorizo
- 800g peeled plum tomatoes in their juice
- 70g tomato paste/puree
- 240g kidney beans (drained weight)
- 1 large sweet pointed pepper
- 100g corn (drained weight)
- 1 tablespoon cumin
- 1 tablespoon mild chili powder
- 1 tablespoon sweet paprika powder
- pepper and salt
- 300ml sour cream
- 100g cheddar cheese
PS: for a more spicy chili, double the amount of chili powder!
Wash the sweet potatoes thoroughly and pop them onto a plate in the oven at 200°. No need for oil or seasoning or slicing them open. Depending on the size of the potatoes it will take between 30 minutes and one hour to get them cooked completely. Mine were about 12 cm long and 8 cm thick and took about 40 minutes.
For the chili sauce, remove the peel from the chorizo and slice it up in slices first and then in smaller chunks. Cut the onion up in small pieces and heat up a bit of olive oil and add the chorizo & onion while you slice up the pepper in small pieces. Add this to the pot as well and add the plum tomatoes with their juice after a couple of minutes, together with the tomato paste. Let the sauce simmer for a while and then add beans and corn at the end as you don’t want them to get mushy. Season with the cumin, chili & paprika powder and bring to taste with salt and pepper.
Once your potatoes are done, slice them open. There’s no need to scoop out anything from the potatoes, simply fold them open a bit and scoop the chili inside. Grate some cheddar on top and spread some sour cream on top. As a finishing touch you can add some parsley and more cheddar cheese.
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