
Cheesy Chorizo and Egg Sweet Potato Boats
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Prep
10 m
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Cook
1 h 25 m
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Ready In
1 h 35 m
Recipe By:Snacking in the Kitchen
“These twice-baked sweet potatoes are savory and perfect for a weekend breakfast or weeknight dinner. For a vegetarian version, skip chorizo and add mushroom or zucchini. Enjoy these boats with Mexican crema, lime juice, and extra cilantro.”
Ingredients
- 2 large sweet potatoes
- 2 teaspoons olive oil
- salt to taste
- 6 ounces ground chorizo
- 1/2 cup diced onion
- 1 poblano pepper, diced
- 1 clove garlic, minced
- 2 tablespoons chopped cilantro
- 2 eggs
- 1/4 cup shredded pepperjack cheese
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Coat sweet potatoes with olive oil and season with salt; place on the prepared baking sheet.
- Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Cool until easily handled.
- Cook and stir chorizo, onion, poblano pepper, and garlic in a skillet over medium-high heat until chorizo is cooked through, about 10 minutes. Remove skillet from heat and stir cilantro into chorizo mixture.
- Slice tops of cooled sweet potatoes horizontally and scoop out some of the flesh, creating “boats” with the peels and remaining flesh. Spoon chorizo mixture into “boats”, forming a well in the middle. Crack 1 egg into each well and top with pepperjack cheese. Place boats on the baking sheet.
- Bake in the oven until egg whites are set and cheese is melted, about 15 minutes.
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Printed From Allrecipes.com 4/18/2017
Printed From Allrecipes.com 4/18/2017