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).