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Stuffed Sweet Potatoes with Cider-Glazed Chorizo

To assemble, cut the sweet potatoes in half lengthwise, leaving the bottom intact. Create a pouch for the filling by gently pushing the ends of the sweet potato toward each other. Divide the roasted peppers, 1/4 cup sour cream, chorizo, chives, and olives if using evenly between the potatoes. Serve with the lime wedges.

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