The spicy chorizo, soft wilted kale, creamy melted cheese all stuffed into a sweet potato makes the most satisfying bite, jam-packed with flavor. It's an easy recipe for any busy weeknight and can even be prepped ahead.
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Servings: 6
Ingredients
3Sweet Potatoes
1TBSP Butter
½poundChorizo - ground or removed from links
1Shallot - minced approx. 1/4 cup
1tsp Cinnamon
½tspNutmeg
½tsp Fresh Thyme
1TBSPOlive Oil
1 ½cupsKale - stripped from stems and in bite size pieces
½tspSalt - divided
1 ½cupsMonetary Jack Cheese - shredded
Green Onions - thinly sliced for garnish
Instructions
Using a fork, poke holes into your sweet potatoes. Preheat your oven to 350F. Line a sheet pan with parchment paper and set aside.
In the microwave, bake your sweet potatoes. See blog notes.
In a pan, over medium heat, add your butter, chorizo, shallot, cinnamon, nutmeg, thyme and ¼ tsp salt. Sauté and brown your chorizo until your shallot is soft, fragrant and your chorizo is cooked through.
Once your sweet potatoes are baked through and cool enough to handle but still hot, cut them open and scoop out the sweet potato leaving about a ¼ inch wall of potato.
Once your chorizo mixture is cooked, remove from the pan. In the same pan, over medium heat, add olive oil and your kale. Wilt down the kale and ¼ tsp salt until bright green and soft, remove from heat and set aside.
Assemble your sweet potato skins. Scoop in your chorizo mixture and kale.
Add your shredded cheese.
Bake at 350F for 20 minutes. Garnish with green onions.