The Best Recipes for Cheesy Chorizo and Egg Sweet Potato Boats

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Cheesy Chorizo and Egg Sweet Potato Boats

"These twice-baked sweet potatoes are savory and perfect for a weekend breakfast or weeknight dinner. For a vegetarian version, skip chorizo and add mushroom or zucchini. Enjoy these boats with Mexican crema, lime juice, and extra cilantro."

Ingredients :

2 large sweet potatoes
2 teaspoons olive oil
salt to taste
6 ounces ground chorizo
1/2 cup diced onion
1 poblano pepper, diced
1 clove garlic, minced
2 tablespoons chopped cilantro
2 eggs
1/4 cup shredded pepperjack cheese

Instructions :

Prep : 10M	Cook : 2M	Ready in : 1H35M

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Watch Now
Coat sweet potatoes with olive oil and season with salt; place on the prepared baking sheet. Watch Now
Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Cool until easily handled. Watch Now
Cook and stir chorizo, onion, poblano pepper, and garlic in a skillet over medium-high heat until chorizo is cooked through, about 10 minutes. Remove skillet from heat and stir cilantro into chorizo mixture. Watch Now
Slice tops of cooled sweet potatoes horizontally and scoop out some of the flesh, creating "boats" with the peels and remaining flesh. Spoon chorizo mixture into "boats", forming a well in the middle. Crack 1 egg into each well and top with pepperjack cheese. Place boats on the baking sheet. Watch Now
Bake in the oven until egg whites are set and cheese is melted, about 15 minutes. Watch Now

Notes :

Nutrition data for this recipe includes the full amount of sweet potato. The actual amount consumed will vary.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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