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Cheesy Chorizo and Egg Sweet Potato Boats

Rated as 4.38 out of 5 Stars
114

"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.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


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

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Reviews

Read all reviews 22
  1. 34 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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...

I used left over taco meat instead of chorizo. Tasted good!

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...

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 ...

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...

I didn't make any changes. I found the recipe to be lacking in flavor.