Give me a side dish that combines sweet and savory, and I’m a happy girl! This Thanksgiving side dish does just that – sweet potatoes get baked and then scooped out and mixed with butter, candied pecans and browned and crumbled chorizo sausage before getting placed back into the potato skins and baked for a second time. The dish only has 5 ingredients, and yet the combination of flavors packs a punch! Ditch the old school marshmallow covered sweet potatoes and give them a fresh upgrade with this chorizo and pecan topping – get the full recipe below:
Twice Baked Chorizo and Pecan Sweet Potatoes.
Serves: 6 Servings
- 3 Large Sweet Potatoes
- 8 oz of Chorizo, removed from casing
- 3 Tbsp. of Butter, divided
- 1 Cup of Candied Pecans, roughly chopped
- Salt and Pepper
- Rosemary, for garnish (optional)
- Preheat the oven to 425 degrees. Poke a few holes in the sweet potatoes with a fork and add them to a rimmed baking sheet. Cook the sweet potatoes for about 40-50 minutes, until you can easily pierce them with a fork.
- Remove them from the oven and set aside to cool slightly, then use a sharp knife to cut them in half. Use a spoon to scoop out most of the insides, transferring to a bowl and reserving the skins.
- While the sweet potatoes cook, melt 1 tbsp of butter in a pan and cook the chorizo. Cook until browned, breaking it up into small pieces as you move it around the pan.
- Add cooked chorizo, roughly chopped candied pecans, and butter to the cooked sweet potatoes. Use a fork to toss the ingredients together, season with salt and pepper.
- Transfer the sweet potato filling back to the potato skins and return to the baking sheet. Cook at 350 degrees for 10-15 minutes before serving. (Optional: garnish with rosemary sprigs before serving).