-
-
My review
Cheesy Chorizo and Egg Sweet Potato Boats
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 35 m servings 987 calsOriginal recipe yields 2 servings (2 sweet potato boats)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
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 g fat; 100.7 g carbohydrates; 38.8 g protein; 279 mg cholesterol; 1557 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1926 Ratings
-
-
-
-
-
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
10/7/2017
Good use of sweet potato, but more effort than it was worth for result. I might slice the potatoes to speed up the process, and layer in a ramekin rather make a boat if I make again.
Most helpful
Most positive
Least positive
Newest
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...
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...
9/2/2017
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 ...
6/26/2016
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...
2/11/2018
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...
1/13/2018
Fabulously marvelous! I used a log of Cacique pork chorizo (had never eaten it before) and loved it! I added jalapeños to mine because I had that on hand. I was not so successful with the boat i...