CHIPOTLE CHORIZO STUFFED SWEET POTATOES

Tender sweet potatoes stuffed with a rich, wholesome filling is an easy meal hack, one that you’ll likely return to time and time again. Play around with the fillings and find one that you love – although, I’ll bet that this one will be an all-around winner!

Prep Time10

Cook Time1 15

Course: Breakfast, Dinner, Lunch, Main Course

Cuisine: American, Mexican

Keyword: Chorizo recipes, Ground bison recipes, Stuffed sweet potato

Servings:

Author: Olivia Adriance

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

This recipe can easily be doubled to serve multiple people or to have as leftovers throughout the week. The beef and chorizo mixture would be great on top of a bowl or used as a filling for taco night too!

Nutrition