Sweet potatoes rule in our house; more loved than regular potatoes we usually love them roasted, but for a change I thought I'd try stuffing them with some of our favorite ingredients. Spicy chorizo, spinach, salty feta and garlic added great flavor to the soft, creamy sweet potato. They were really filling, and I think you could probably stretch the filling to three sweet potatoes, if you want.
Serve with a bright green salad and I think you have a warm, comforting dinner on a cool fall evening!
2-3 small orange sweet potatoes
3/4 cup dry Spanish chorizo sausage, chopped into small pieces
3 cloves garlic, minced
1 green onion, finely chopped
1/2 cup chick peas
3 handfuls of chopped spinach
1/4 tsp smoked paprika
pepper to taste
2 oz feta
1. Pre-heat your oven to 375 F and line a rimmed baking sheet with foil. Prick the sweet potatoes all over. Wrap them in foil and set on the baking sheets. Bake for about 1 hour to 1 hour 15 minutes until soft.
2. In a frypan over medium heat, saute up the chorizo until the edges are browned a little. Turn the heat down to medium low and stir in the garlic and green onion. Saute them until softened, then stir in the chick peas, smoked paprika, a bit of pepper, and spinach. Keep stirring and sauteing until the spinach melts. Remove the pan from the heat and crumble in the feta.
3. Once the sweet potatoes are cooked, unwrap, set on a plate and split them open. Spoon the filling inside them and serve.