Sweet Potatoes with Chorizo Butter and Herbs

inAutumn Recipes, Holiday & Dinner Party Recipes, Mexican Recipes, Recipes, Side Dish Recipes, Smoked Recipes, Vegetable Recipes
  • YIELDS | 12 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 60 MINS

There are several delicious, Mexican-inspired sweet potato and chorizo recipes around but I wanted a recipe with more cosmopolitan flavors to accompany all types of meals. So I developed this recipe using lemon instead of lime, substituted smoked paprika for cumin and doubled the amount of chorizo. This made for an incredibly rich and bright dish perfect for Thanksgiving dinner or any occasion.

Ingredients

  • 6 medium-size (8 to 10 ounces each) sweet potatoes
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons Kosher salt, divided
  • 1/2 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 9 ounces dry-cured Spanish chorizo, casings removed, coarsely chopped or pulsed in a high-speed blender for a few seconds
  • 1/2 cup unsalted butter, cubed
  • Juice of 1 medium-large lemon (about 3 tablespoons)
  • 1 small bunch mint, chopped
  • 1 small bunch flat parsley, chopped

Instructions

  1. Preheat oven to 400°F.
  2. Place sweet potatoes on a large rimmed baking sheet. Sprinkle with 1 tablespoon of olive oil and 1 teaspoon of the salt and rub the potatoes to coat.
  3. Roast in preheated oven until tender, about 45 minutes. Remove from oven; let cool.
  4. While, the sweet potatoes bake, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chorizo in small chunks; cook, breaking up and stirring often, until fat has rendered and chorizo is almost crisp, 5-7 minutes. Remove from heat.
  5. Gradually stir in butter until melted.
  6. Stir in lemon juice, the remaining teaspoon salt, black pepper, and smoked paprika. Mix well and set aside.
  7. Cut the sweet potatoes in half lengthwise, and push the sides in to “puff” up the inside.
  8. Reposition oven rack 6-8 inches from heat. Increase oven temperature to broil. Broil the cut potatoes, flesh side up in the preheated oven for 3-5 minutes or until lightly charred.
  9. Warm the chorizo butter over low heat, and transfer the sweet potatoes to a platter, and top with chorizo butter. Garnish with chopped mint and parsley, and serve.