Ingredients
4medium sweet potatoes
2tbspvegetable oil
2green or red bell peppers,sliced
1medium yellow onion,sliced
1½tspkosher salt
½tspchili powder
14ozfresh chorizo,(1 pkg), casings removed
cotija cheese,for sprinkling, to taste
chopped cilantro,for sprinkling, to taste
Preparation
Preheat oven to 400 degrees F.
Thoroughly wash the potatoes under running water, making sure to get off any dirt. 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 depending on the size of the potatoes.
Heat the oil in a large skillet over medium heat. Add the peppers, onions, salt, and chili powder and cook for about 15 minutes until the vegetables are softened.
Add the chorizo and cook for about 10 minutes, breaking up the sausage with a wooden spoon, until fully cooked.
Split each sweet potato down the middle with a knife and push open at the ends to make a pocket. Stuff the sweet potatoes with the chorizo mixture, sprinkle with some cheese and cilantro, and serve.
The leftovers will keep for a few days, covered, in the refrigerator.
