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My review
Cheesy Chorizo and Egg Sweet Potato Boats
114
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."
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Ingredients
1 h 35 m servings 987Original recipe yields 2 servings (2 sweet potato boats)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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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Footnotes
- Editor's Note:
- Nutrition data for this recipe includes the full amount of sweet potato. The actual amount consumed will vary.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 2234 Ratings
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Most helpful positive review
11/16/2015
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
7/16/2018
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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11/16/2015
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...
10/29/2016
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...
2/22/2016
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...
12/24/2017
Fan-freaking-tastic! I wish they didn't take so long to make. But they are worth the wait! I took the sweet potato that I scooped out of the boats and mashed it with some butter, brown sugar, an...
10/8/2017
I used left over taco meat instead of chorizo. Tasted good!
5/16/2016
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...
8/11/2019
Wonderful recipe for a different take on Mexican cuisine. I personally use "red garnet yams" for the best flavor and fresh roasted poblanos. Easy to roast-chop and big rewards on authentic ...
7/16/2018
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...
10/3/2017
I didn't make any changes. I found the recipe to be lacking in flavor.