Sweet Potatoes with Chorizo Picadillo

by V & V Supremo Foods, Inc.

1 Hour, 25 Min

Servings

ingredients

If you’ve never tasted Sweet Potatoes with Chorizo Picadillo, prepare to taste a unique flavor that will soon be among your favorites!

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Ingredients

1 (14 oz.) pkg.

Supremo® Brand Pork from V&V SUPREMO®

1 (14 oz.) pkg. Supremo® Brand Pork from V&V SUPREMO®
1 cup

Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

1 cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
1 (15 oz.)

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 (15 oz.) Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
4

sweet potatoes (Approx. 3 lb.)

4 sweet potatoes (Approx. 3 lb.)
½ cup

raisins

½ cup raisins
½ cup

onion, chopped

½ cup onion, chopped
6 Tbsp.

brown sugar

6 Tbsp. brown sugar
½ cup

pecans, toasted and chopped

½ cup pecans, toasted and chopped

1

Preheat oven to 350°F.
2

Place sweet potatoes on a baking sheet and bake at 350°F for an hour (or until tender). Remove the potatoes from the oven. Let them cool down.
3

Place pecans on another baking sheet and place them in the oven for 10-12 minutes or until toasted. Chop the pecans when they are cool enough to handle.
4

Place a medium saucepan over medium heat; cook the chorizo for 10 minutes breaking it up with a spoon. Add the onion and sauté for 3 minutes, stirring frequently. Add the raisins to the chorizo. Cook for 5 minutes, stirring frequently. Remove from heat.
5

When potatoes are cool enough to handle, cut each potato in half, lengthwise. Remove cooked potato from the skin with a spoon, being careful not to tear the skin. Place cooked potato in pan with chorizo.
6

Add sugar to potato chorizo mixture, and mix well.
7

Fill the potato skin with the potato chorizo mixture and add 2 Tbsp. of cheese on each potato. Place potatoes back on baking sheet. Bake for 20 minutes or until cheese is lightly browned.
8

Drizzle sour cream on top and chopped toasted pecans. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

DIRECTIONS:

1. Preheat oven to 350°F.
2. Place sweet potatoes on a baking sheet and bake at 350°F for an hour (or until tender). Remove the potatoes from the oven. Let them cool down.
3. Place pecans on another baking sheet and place them in the oven for 10-12 minutes or until toasted. Chop the pecans when they are cool enough to handle.
4. Place a medium saucepan over medium heat; cook the chorizo for 10 minutes breaking it up with a spoon. Add the onion and sauté for 3 minutes, stirring frequently. Add the raisins to the chorizo. Cook for 5 minutes, stirring frequently. Remove from heat.
5. When potatoes are cool enough to handle, cut each potato in half, lengthwise. Remove cooked potato from the skin with a spoon, being careful not to tear the skin. Place cooked potato in pan with chorizo.
6. Add sugar to potato chorizo mixture, and mix well.
7. Fill the potato skin with the potato chorizo mixture and add 2 Tbsp. of cheese on each potato. Place potatoes back on baking sheet. Bake for 20 minutes or until cheese is lightly browned.
8. Drizzle sour cream on top and chopped toasted pecans. Enjoy!

Sweet Potatoes with Chorizo Picadillo

Notes: