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Cheesy Chorizo and Egg Sweet Potato Boats

Rated as 4.33 out of 5 Stars
112

"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."
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Ingredients

1 h 35 m servings 987
Original recipe yields 2 servings (2 sweet potato boats)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Coat sweet potatoes with olive oil and season with salt; place on the prepared baking sheet.
  3. Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Cool until easily handled.
  4. 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.
  5. 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.
  6. Bake in the oven until egg whites are set and cheese is melted, about 15 minutes.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of sweet potato. The actual amount consumed will vary.

Nutrition Facts


Per Serving: 987 calories; 48.1 100.7 38.8 279 1557 Full nutrition

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Reviews

Read all reviews 21
  1. 30 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I have to follow a gluten and dairy free diet, so sometimes dinner options feel limited. I followed this recipe almost exactly (I left out the cheese) and it turned out delicious! The sweet pota...

Most helpful critical review

I tried to make this but after baking the potatos the first time they fell apart as I tried to slice them. Maybe I didn't let them cool enough? I don't know. But the skin was not strong enough t...

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I have to follow a gluten and dairy free diet, so sometimes dinner options feel limited. I followed this recipe almost exactly (I left out the cheese) and it turned out delicious! The sweet pota...

These are pretty decent. I think I'll leave the egg out of mine next time, though. That baked egg yolk just really kind of creeped me out. I had to use a can of green chilies instead of a pob...

I made a couple changes just because I was not sure how hot the chorizo would be. I used half of the medium chili because it looked like the right amount in comparison to the other ingredients a...

It was difficult for me to find sweet potatoes that were similar in size at the grocery store, so I decided to cook various sized potatoes and mash them into individual ramekins. This recipe mig...

I really really loved it. I did changed the recipe a little bit: I used a regular red bell pepper instead of the hot pepper and I used pepperonni instead of the chorizo because it's cheaper. I ...

This dish is good for breakfast or dinner. It's not spicy even though it sounds like it should be....but you can spice it up if you like by putting a little cayenne in the chorizo while it cooks...

I made one change. I love Chorizo but can't handle to greasy gritty meat. So i use soy chorizo vegan and tasty with a lot less grease

I tried to make this but after baking the potatos the first time they fell apart as I tried to slice them. Maybe I didn't let them cool enough? I don't know. But the skin was not strong enough t...

VERY GOOD We liked the sweetness of potatoe with egg. I will be making again but with a bit larger potatoe. I used a mini which I love but once baked a little small to have a nice bit of onion...