CHIPOTLE CHORIZO STUFFED SWEET POTATOES
on Jan 08, 2022, Updated Jul 21, 2025
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Slightly spicy, smoky chorizo and bison are stuffed inside a perfectly roasted, caramelized sweet potato and topped with avocado and cilantro for an easy weeknight dinner.
One way to elevate a meal easily is to stuff something! This Chipotle Chorizo Stuffed Sweet Potatoes is so delicious and healthy but it couldn’t be more simple to make!
Sweet potatoes are a staple in my diet because they are packed full of nutrients.
They’re great roasted in the oven and tossed in a salad (see here) or thrown into a hearty stew (see here). For this recipe, the sweet potato is the main component – the perfect vessel for a tasty, Mexican-inspired filling.
Today, I used a mix of bison and chorizo. Bison is fairly lean, so adding in the chorizo amps up the flavor profile while also giving the mixture a nice, satiating texture.
The meat is mixed with bell pepper, chipotles, and other spices before being added to the roasted sweet potato.
Top with avocado and cilantro and you have yourself one fun-to-make and fun-to-eat dinner!
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Once you see how easy and tasty this meal is, I know you’ll love it. Can’t wait for you to give this a try. Enjoy!
Key Ingredients for Chorizo Stuffed Sweet Potatoes
This meal is entirely customizable! Don’t have chorizo? Just use ground beef. Want to keep this less spicy for kids? Leave out the chipotles in adobo and add more diced tomatoes instead! Here’s what I used for this super easy and delicious meal.
- Sweet Potato: A great source of vitamins, sweet potatoes are full of potassium, magnesium, and fiber too. I always have some sweet potatoes on hand as a healthy carb source.
- Bison: Bison is nutrient-rich and is lower in fat than regular ground beef. That said, either work here! Other ground meat like chicken or turkey can also be a good substitute.
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Pin It- Chorizo: Seasoned, ground pork adds tons of flavor instantly! Be sure to look for Mexican-style chorizo which is raw as opposed to Spanish-style chorizo which is cured and sliceable.
- Bell Pepper: Any color will do!
- Spices: Cumin, smoked paprika, and oregano add a lot of flavor and add to the Mexican vibe.
- Chipotle Peppers in Adobo: These smoked, dried jalapenos are packed full of spicy, rich flavor. A few will immediately add a kick without being too overpowering.
- Diced Tomatoes: I used a half can of peeled tomatoes because it’s what I had open. Fire-roasted would also be good here, or sub a small jar of salsa or fresh tomatoes! Lots of options depending on your preference.
- Cilantro: If you’re opposed to cilantro, you can leave it out entirely or substitute for flat Italian parsley.
- Avocado: Some sliced avocado is the perfect topper for this stuffed potato meal.
How to Make Chorizo Stuffed Sweet PotatoES
Place the sweet potatoes in a baking dish and puncture it with a knife a few times. This allows steam to escape during the cooking process, ensuring the potato doesn’t burst while baking!
Bake at 400°F for 60 minutes, or until the potato has minimal resistance when poked with a fork.
Meanwhile, heat a tablespoon of olive oil in a large Dutch oven over medium heat. Add bison and chorizo and sauté until nicely browned, about 6 minutes.
Add onion, garlic, and bell pepper, and cook for an additional 6 to 8 minutes.
Add the cumin, paprika, oregano, tomatoes, and chipotle peppers. Simmer for 10 to 15 minutes.
Off the heat, stir in the cilantro.
Once the sweet potatoes are done baking and are cool enough to handle, slice them in half and stuff with your meat mixture.
Garnish with more cilantro and serve with avocado. Enjoy!!
More Hearty Savory Breakfasts:
- Breakfast Chili Ground Beef Sweet Potato Hash
- Protein-Rich Chicken Sausage Breakfast Skillet
- Breakfast Burrito Bowls with Chorizo, Veggies, and Eggs
- Easy, Savory Breakfast Bowls
- Dairy-Free Veggie Loaded Egg Frittata
CHIPOTLE CHORIZO STUFFED SWEET POTATOES
Ingredients
- 2 small or one large sweet potato
- 1 tablespoon olive oil
- 1 pound ground bison (or ground beef)
- ½ pound chorizo
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 chipotle peppers in adobo + 1 tablespoon sauce
- 1 can diced tomatoes (fire roasted or your preference)
- ½ cup chopped fresh cilantro, plus more for garnish
- Half an avocado, for serving
Instructions
- Place the sweet potato in a baking dish and puncture it with a knife a few times.
- Bake at 400°F for 60 minutes, or until the potato has minimal resistance when poked with a fork.
- Heat a tablespoon of olive oil in a large Dutch oven over medium heat. Add bison and chorizo and sauté until nicely browned, about 6 minutes.
- Add onion, garlic, and bell pepper, and cook for an additional 6 to 8 minutes.
- Add the cumin, paprika, oregano, tomatoes, and chipotle peppers. Simmer for 10 to 15 minutes.
- Off the heat, stir in the cilantro.
- Once the sweet potatoes are done baking and are cool enough to handle, slice them in half and stuff with your meat mixture. Garnish with more cilantro and serve with avocado. Enjoy!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
