These Twice Baked Sweet Potatoes with Chorizo are sweet potatoes taken to level 10 with baked beans and crispy spicy pork. Crazy good!
Is it just me or does the Food Network over-complicate every single recipe? (And for what it’s worth, Martha Stewart does the same thing.) It’s like they add in eight extra steps, that are completely unnecessary.
These Twice Baked Sweet Potatoes are a perfect example – saw them in their magazine many many months ago – and it’s written in such a way that I can’t imagine any novice cook ever making them. And what a shame! Because they’re stupid delicious.
So, I simplified it.
Not a lot of people I know like to change up their traditional Thanksgiving sides, and certainly not one with a Mexican flair, but these are so worthy. A sweet potato game changer, really. The sweetness from the potatoes and baked beans are balanced out perfectly from the spicy pork and tangy sour cream. Just a complete circus of flavors.
And for what it’s worth, there are only three foods that Paul doesn’t care for – sauerkraut, green olives, aaaaand sweet potatoes. But he loved these.
Other Potato Side Dishes you might enjoy!
Funeral Potatoes – Belly Full
Gruyere and Dill Potato Stacks – Belly Full
Sweet Potato Gratin with Goat Cheese – Kalyn’s Kitchen
The Best Scalloped Potatoes – Wine and Glue
Twice Baked Sweet Potatoes with Chorizo
- 4 8 ounce sweet potatoes
- 1 tablespoon extra-virgin olive oil
- 16 ounce can baked beans with brown sugar, partially drained
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- salt and pepper
- 2 whole scallions, diced (reserving some for garnish)
- 10 ounce tube pork Chorizo
- 1/2 cup sour cream
- Preheat oven to 400 degrees F.
- Pierce the potatoes 3-4 times with a fork; rub all over with the oil. Transfer to a baking sheet and bake for approximately 65 minutes, until tender. Let cool 10-15 minutes.
- Slice the potatoes in half lengthwise; scoop out most of the flesh and transfer to a medium bowl. Add in the baked beans, cumin, chili powder, a sprinkle of salt and pepper, and most of the scallions. Mix to combine.
- Divide mixture among the potato skins. Transfer back onto the baking sheet and then back into the oven for another 15 minutes.
- In the meantime, heat a small skillet over medium. Add the chorizo and cook, stirring to break up the meat until browned and cooked through, about 8 minutes. Drain off the fat.
- Top the potato skins with the cooked chorizo, sour cream, and reserved scallions. Serve and enjoy!