Sweet Potatoes with Chorizo Picadillo

Ingredients

Directions

1. 1

   Preheat oven to 350°F.

2. 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. 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. 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. 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. 6

   Add sugar to potato chorizo mixture, and mix well.

7. 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. 8

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