| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 medium sweet potatoes
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 tablespoon pickling spice
- 1 cup plain fat-free Greek yogurt
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/4 cup golden raisins
- 8 ounces fresh chorizo, casings removed
- 2 tablespoons pine nuts
- Chopped fresh mint, for topping
Instructions
- Preheat the oven to 450 degrees F. Pierce the sweet potatoes all over with a fork and microwave on a microwave-safe plate until tender, 20 to 25 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 teaspoon salt and a few grinds of pepper; set aside.
- Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5 to 6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture.
- Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint.
Nutrition Facts
| Calories | 620 |
| Total Fat | 43 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 53 milligrams |
| Sodium | 1236 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 5 grams |
| Protein | 22 grams |
| Sugar | 14 grams |
| Calories | 620 |
| Total Fat | 43 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 53 milligrams |
| Sodium | 1236 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 5 grams |
| Protein | 22 grams |
| Sugar | 14 grams |
Reviews
My family really enjoyed this! I made a few changes like toasting the spiced oil w/ 3 smashed garlic cloves and then straining the oil out to add to the yogurt. I also made a sweet potato purée and topped that with the chorizo mixture (I put the raisins directly into the chorizo mixture once browned).
We didn’t care for this. It didn’t have the flavors that I expected,kind of bland,just a chorizo flavor. Maybe it was the chorizo, which I bought from a Mexican market.
Easy and delicious! It’s definitely a recurring recipe in our house!
So are we recommending roasting as the Recipe directions read? Or are we microwaving as the video shows? My experience says different cooking techniques render different results. Which one is best?
This is easy and so delicious!