Chorizo Sweet Potato Skillet Food

SWEET POTATO AND CHORIZO HASH

Steps:

• Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
• Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.

CHORIZO-STUFFED SWEET POTATOES

Steps:

• 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.
• 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.
• 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.
• 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.

SWEET POTATO CONFIT WITH CHORIZO AND CRèME FRAîCHE

Steps:

• In a small bowl, mix together crème fraîche and citrus juice and refrigerate until you are ready to assemble the dish. Heat oven to 350 degrees.
• Scrub but do not peel the sweet potatoes, then slice into 1/2-inch-thick disks. Place in a single layer in one large baking dish, or in 2 smaller baking dishes if all the slices won't fit. (A few slices can overlap, but keep this to a minimum.) Season well with salt and black pepper. Pour in enough olive oil to just cover slices. If a few edges are exposed, don't worry. If also using bacon fat, pour or spoon it over the slices.
• Bake for 1 hour or until fork tender. Remove the baking dish from the oven, let the oil cool slightly, then carefully remove the slices with a slotted spatula, letting most of the oil drip back into the baking dish before placing the slices on a plate or sheet pan. Reserve 4 tablespoons oil and set aside. (At this point the slices can be refrigerated for up to 5 days.)
• In a large, heavy skillet, place 2 tablespoons of the reserved oil, the butter and the chorizo over medium heat. Cook, breaking up the sausage into the smallest bits you can and stirring occasionally to render the fat, about 5 to 10 minutes.
• Heat another large sauté pan, or a griddle over medium-high heat, and add the sweet potato slices in batches, frying a couple of minutes on each side until they start to crisp and caramelize. (The sweet potatoes can cook in the pan without additional fat, but if they are sticking, you can use a bit more of the reserved oil.) Add sweet potatoes and pecans to the pan with the chorizo and gently turn the slices a few times until they are well coated, being careful not to break them.
• Remove sweet potatoes to a serving plate, spoon remaining chorizo-pecan mixture evenly over the slices, then add small dollops of creme fraîche. Sprinkle with torn mint leaves. Serve immediately, with any remaining crème fraîche on the side.

SWEET POTATO & CHORIZO CROQUETTES

Steps:

• Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.

WARM SWEET POTATO SALAD WITH CHORIZO

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the sweet potato pieces. Once the water returns to a boil, reduce the heat to medium and simmer for about 10 minutes until almost tender and a knife can go through without breaking a piece. Drain and transfer to a baking dish large enough to hold the sweet potatoes in a single layer. Preheat oven to 400 degrees F.
• Whisk together orange juice, oil, sugar, and S & P in a medium bowl. Pour the mixture over the sweet potatoes and toss to coat evenly. Roast for about 20 minutes, turning them after 10 minutes, until the potatoes have started to brown and the sauce has thickened. Remove from the oven.
• Meanwhile, cook the chorizo in a medium skillet over medium-high heat; use a wooden spoon of spatula to break it into smaller pieces as it cooks. After 5-6 minutes, when it has nicely browned and crisped, us a slotted spoon to top the hot potatoes.
• Sprinkle the jalapeno, red onion and cilantro on top and toss gently to combine. Serve warm.

CHORIZO-SWEET POTATO STUFFED MUSHROOMS

Steps:

• Heat olive oil in large skillet. Add chorizo and cook on medium heat for 3-4 minute Add chopped mushroom stems and sweet potato. Cook for 5-6 more minutes, until mushrooms release their moisture and begin to dry.
• Add onion and garlic, cook until fragrant and slightly transparent, another 2-3 minute Season with paprika, salt, and pepper and cook for 1-2 minutes more.
• Remove from stove and allow to cool. Stir in chopped parsley and grated parmesan.
• Preheat oven to 400 deg.
• With mushroom caps arranged in a baking dish, add 1-2 tbsp stuffing to each. Sprinkle tops with panko and bake for 20-30 minute.

MAKE-AHEAD SWEET POTATO AND CHORIZO BREAKFAST BURRITOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
• Roast in the preheated oven until soft, about 25 minutes.
• Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
• Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.
• Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.
• Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

"CHORIZO" SWEET POTATO SKILLET RECIPE

Steps:

• Prepare rice first according to package directions. Saute diced sweet potato in skillet with oil over medium heat for about 5 minutes, or until potato has softened about 1/2way through. Add chorizo and brown. Rinse and drain black beans. Add beans, cooked rice, tomatoes and stir. Add broth and stir. Allow to boil and then simmer on low, covered, about 30 mins. Turn off heat, add cheese, re-cover until cheese has melted. Serve, topping with scallions if desired.