You read that right.
- 3 pound sweet potatoes, small & even in size and length, about 5 to 6 inches long
- .75 pound mexican style chorizo, about 3–4 chorizo links
- 1 teaspoon kosher salt
- ¼ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon ground cumin
- .125 teaspoon cayenne pepper
- .125 teaspoon freshly cracked black pepper
- ¼ cup sour cream or mexican crema for garnish
- 1 bunch cilantro for garnish
- 2 ounce grated parmesan
- 1 cup black sesame bacon brittle (see recipe)
Preheat oven to 400 degrees F.
Wash the sweet potatoes and then prick each tuber all over with a knife so steam can release while baking.
Place the sweet potatoes on a parchment lined rimmed baking sheet and cook until tender, about 45–50 minutes. Remove from oven and set aside until cool enough to handle.
Reduce the oven temperature to 350 degrees F.
In a small bowl, combine the kosher salt, cinnamon, chili powder, cumin, ground cayenne and cracked pepper.
Carefully slice each cooled sweet potato one in half lengthwise. Using a small spoon, scoop out the interior, moving it to a medium mixing bowl. Sprinkle some of the spice mixture into each sweet potato hollowed out skins. You might not use it all. Return the skins to the oven to firm up, about 6 minutes. Remove from oven and set aside.
Meanwhile, remove the chorizo from the casings. Discard the casings and cook the chorizo in a large skillet over set over medium heat until well browned. Add about 1 cup of the reserved sweet potato to the chorizo and mix until well combined. Remove from heat. Save the remaining sweet potato for another use.
Carefully spoon the chorizo-sweet potato mixture back into the sweet potato skins. Sprinkle with Parmesan. Bake an additional 15 minutes.
Serve warm garnished with the bacon sesame brittle, sour cream, and cilantro. Find recipe for Black Sesame Bacon Brittle here.