This recipe for chorizo and spinach stuffed sweet potato is really great for an easy weeknight meal. You can even bake the sweet potatoes ahead of time, and then quickly saute the chorizo and spinach together when you are ready to eat. Instead of baking the sweet potatoes in foil, like I normally do, I baked them in salt instead. I’m still working on the best way to get an amazing potato crust, so I need to do a bit more trial and error to get it right. However, I do think baking them in salt was an improvement. I didn’t have to poke holes in the sweet potatos, and as a result, the final result looked a lot less messier. Although I did have to increase the amount of time I kept it in the oven.
The chorizo has a ton of great flavor, so it makes the spinach taste delicious. The spinach get’s to cook in all the tasty fat and flavor from the chorizo. Honestly, I think the chorizo and spinach would make a delicious side dish all on it’s own. It would also make a great filling for an omelette or quiche as well. I definitely plan to cook with these ingredients again.
- 2 chorizo links
- 5 cups of fresh spinach
- 1 tbsp of coconut oil
- 2 sweet potatoes
- 2 cups of kosher salt (for baking sweet potatoes)
- Line bottom of a baking dish with kosher salt. Then place washed sweet potatoes on top of salt. Then lightly cover baking dish with foil.
- Place baking dish in oven at 450 degrees fahrenheit for 2 hours or until potatoes are soft to touch.
- Grease a saucepan in coconut oil. I prefer the high sides of a saucepan when cooking down greens. Saute chorizo until cooked. Then add in spinach and saute until it's wilted.
- Spoon chorizo and spinach over a sweet potatos and serve.
We loved this. The spinach is perfect for toning down the chorizo, and sweet potato is always good with it.
Thanks I love this recipe too. It’s so easy 🙂