Categories: Mexican
Ingredients
- 4 medium sweet potatoes
- 1/4 cup plus 1 tbsp. olive oil
- 1 tbsp. pickling spice
- 1 cup Greek yogurt
- 1 garlic clove, minced
- Kosher salt and black pepper
- 1/4 cup golden raisins
- 8 oz. fresh chorizo, casings removed
- 2 tbsp. pine nuts
- Chopped fresh mint, for topping
Directions
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Preheat the oven to 450. Pierce the sweet potatoes all over with a fork and microwave until tender, 20-25 minutes.
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Meanwhile, heat 2 tbsp. olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 tsp salt and black pepper; set aside.
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Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5-6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture.
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Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tbsp. olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint.