Sweet Potatoes with Chorizo, Mushrooms, and Lime Cream

Are you always looking for weekday work-from-home lunch options? Me too. Can you guess what I’m going to say next?

These Sweet Potatoes with Chorizo, Mushrooms, and Lime Cream are IT. A little sweet, a lot savory, and just the right amount of spicy with chorizo, red pepper flakes, adn hot sauce. They’re both filling and satisfying, something that can be hard to master in a weekday lunch. They’re relatively fast, but you will have a few things to prep, which you can do while the potatoes roast. If you’re anything like me, stepping away from my desk to actually make myself something delicious for lunch is important to my mental health. I like to stop working for a bit and make something vs. heating up leftovers (but don’t get me wrong…I definitely do that, too!). Though, I haven’t mastered the whole not-returning-to-my-desk-to-eat-after-I’m-done-cooking thing yet.

One weekday lunch helper in this recipe: The sweet potatoes are cut in half before they’re roasted in the oven to cut down on cooking time. These came from Epicurious’s past editor David Tamarkin’s Cook90 cookbook from a few years ago—a book that came about when he challenged himself to cook every meal at home for 30 days and make them approachable, a little healthy, and quick.

Don’t sleep on these for dinner, either! These could make a great somewhat-healthy meal for your family or you could just prep the ingredients in full for a couple days’ worth of lunches.

Bon appétit!

Sweet Potatoes with Chorizo, Mushrooms, and Lime Cream

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• Author: Amanda
• Yield: 4 servings 1x

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Description

A little sweet, a lot savory, and just the right amount of spicy, these roasted sweet potatoes with chorizo, mushrooms, and lime cream are perfect for an easy and satisfying work-from-home lunch or dinner for the family!

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Ingredients

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• 4 large sweet potatoes, scrubbed clean
• 1 tablespoon neutral oil
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces fresh chorizo, casings removed
• 8 ounces cremini mushrooms, sliced
• Pinch of red pepper flakes
• 2 teaspoons fresh lime juice
• 1/2 cup sour cream or plain whole-milk yogurt
• 2 tablespoons butter, at room temperature
• 1/2 small red onion, finely chopped, rinsed and patted dry
• 1/2 cup chopped fresh cilantro leaves
• Hot sauce, for serving, if desired

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Instructions

1. Preheat the oven to 450°. Line a large baking sheet with aluminum foil.
2. Slice the sweet potatoes in half lengthwise and toss to lightly coat with the oil and a big pinch of salt. Arrange on the prepared baking sheet, cut side up, and roast until fork-tender, about 30 minutes. The skin and some of the flesh will begin turning brown.
3. While the potatoes roast, preheat a 12-inch cast-iron skillet over medium-high heat. Add the chorizo and cook until the chorizo is cooked through and beginning to crisp and brown, about 6 to 7 minutes. Use the back of a wooden spoon to break up the meat as it cooks. Remove the chorizo with a slotted spoon to a plate, leaving the fat behind in the skillet.
4. Add the mushrooms to the pan and cook for 6 to 8 minutes, until tender and beginning to caramelize. Season with salt, pepper and red pepper flakes to taste. Add the chorizo back into the pan and keep warm over low heat.
5. Stir together the lime juice, sour cream, and a pinch of salt and pepper. Set aside until ready to serve.
6. When the potatoes are tender, gently mash the flesh with a little pat of butter and season with salt and pepper. Place a big dollop of the lime cream on top and a spoonful of the mushroom-chorizo mixture. Garnish with the chopped red onion, cilantro, and hot sauce.

Notes

Inspiration: Sweet Potatoes with Chorizo, Mushrooms and Lime Cream from Cook90 by David Tamarkin

• Category: Pork