Paula loves sweet potatoes so I decided to try this recipe tonight. It calls for making a topping out of chorizo, raisins and pine nuts. You also make a little topping out of pickling spice and plain Greek yogurt. It turned out to be a tasty combination of spicy and sweet. Bot of us enjoyed it quite a bit. I also made us a simple salad to go on the side.
If you want to try this simple and easy recipe, here is what you will need:
- 2 medium sweet potatoes
- 1 tablespoon of olive oil
- 1 tablespoon of pickling spice
- 1/2 cup of plain Greek yogurt
- 1 clove of minced garlic
- Kosher salt and freshly ground pepper
- 1/4 cup of raisins
- 4-6 ounces of chorizo, casings removed
- 1-2 tablespoons of pine nuts
- Chopped fresh mint for topping, if available
Preheat the oven to 450 degrees. Cook the sweet potatoes in a microwave until they are cooked through
While the sweet potatoes are cooking, prepare the sauce. Since I didn’t have the pickling spice, I improvised the sauce. I added 1/8 of a teaspoon of ground ginger, ground clove, all spice, ground mustard, and coriander along with a 1/4 teaspoon of sugar to a small bowl and mixed them together. Then I added 1/2 of a cup of the Greek yogurt and stirred it all together. After it was mixed, I added the minced garlic and some salt and pepper. Set aside until the rest of the dish is prepared.
Soak the raisins in some warm water for about 10 minutes to plump them up. While they soak add a tablespoon of olive oil to the skillet over medium-high heat. Add the chorizo and cook until it is done, breaking up the meat as it cooks. When the meat is done, stir in the pine nuts and cook for another minute. Remove from the heat and add the raisins to the mixture.
Place the sweet potatoes on a small foil-covered baking sheet. Roast the potatoes until their skins are crisp, about 10 minutes. Split open the potatoes, fluff the flesh with a fork and top with the chorizo mixture. When served, have the sauce available for everyone to put on their potatoes.