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Sweet Potatoes with Chorizo, Mushrooms, and Lime Cream


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  • Author: Amanda
  • Yield: 4 servings 1x

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!


Ingredients

Scale
  • 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

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