Twice Baked Sweet Potatoes with Chorizo

This is the ultimate fall tailgate upgrade! We take the comfort of a twice-baked sweet potato and stuff it with a smoky, savory, and spicy filling of seasoned chorizo, black beans, onion, and roasted poblano pepper. By mixing quesadilla cheese directly into the mash and topping it with more cheese before grilling, every bite is incredibly rich and gooey. Finished hot off the grill (or oven!), these potatoes are begging to be drizzled with the zesty lime crema and topped with a black bean and corn salsa. This is a complete meal-in-a-shell and the perfect fusion of sweet and savory for your next game day!

Yield: 4 large servings
Prep Time: 15 minutes
Cook Time: 55-75 minutes (roasting potatoes + twice bake)

Ingredients

• 4 large Sweet Potatoes, scrubbed clean

• ½ lb Raw Chorizo, casings removed

• ½ cup finely diced Yellow Onion

• 1-2 finely diced Roasted Poblano Peppers (or use one 4-oz can of drained green chiles)

• ½ cup canned Black Beans, rinsed and drained

• ½ cup Shredded Quesadilla Cheese, divided (or Monterey Jack)

• 1 tsp Cumin

• ½ tsp Chili Powder, more to taste

• Salt and pepper to taste

• For Serving: Black Bean & Corn Salsa, chopped green onions, chopped cilantro, drizzle of crema

Directions

1. Roast Ahead: Preheat oven to 400° F. Pierce potatoes several times and bake for 45-60 minutes, or until soft. Let cool slightly.

2. Cook Chorizo & Veg: Brown the chorizo in a skillet over medium heat, breaking it up as it cooks. Drain off excess grease. Add the onion and sauté until softened.

3. Prepare Potato Base: Slice the cooled, roasted sweet potatoes lengthwise. Carefully scoop out the flesh into a bowl, leaving about a ¼ inch shell. Mash the scooped potato flesh slightly.

4. Initial Mix: To the mashed potato, add ½ cup of the shredded Quesadilla Cheese, the roasted poblano/green chiles, chili powder, and cumin. Mix well until creamy.

5. Stuff & Top: Gently fold in the cooked chorizo and the rinsed black beans into the sweet potato mixture. Spoon this complete filling evenly back into the sweet potato shells. Top each stuffed potato generously with the remaining 1 cup of Quesadilla Cheese.

6. Finish Cooking:

   Grill: Place potatoes over medium, indirect heat on a preheated grill. Cook for 5-10 minutes until the cheese is fully melted and bubbly.

   Oven: Bake at 375° F for 10-15 minutes until cheese is melted.

7. Top It: Top with black bean & corn salsa, green onions, cilantro, and a generous drizzle of crema.