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Chorizo-Stuffed Sweet Potatoes

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 95 minutes






4 medium sweet potatoes

2 tbsp vegetable oil

2 red or green bell peppers, sliced thin

1 medium onion, sliced thin

1 1/2 tsp kosher salt

1/2 tsp chili powder

1 lb fresh Farmview Market chorizo sausage, casings removed

Feta cheese, for sprinkling, to taste

Chopped cilantro, for sprinkling, to taste


  • Preheat the oven to 400F.
  • Thoroughly wash potatoes. Pierce the potatoes all over with a fork and arrange them on a baking sheet.
  • Bake until soft and a fork easily reaches the middle of the potato, about 1 hour.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add peppers, onions, salt, and chili powder. Cook until the vegetables are softened, about 15 minutes.
  • Add the chorizo and cook, breaking up the sausage with a wooden spoon, until fully cooked, about 10 minutes. Drain grease.
  • When the potatoes are fully cooked, split each potato down the middle and push open at the ends to make a pocket.
  • Stuff the sweet potatoes with the chorizo mixture and sprinkle with feta cheese and cilantro.