Cider-Glazed Chorizo Stuffed Sweet Potatoes

published Nov 15, 2022
Cider-Glazed Chorizo Stuffed Sweet Potatoes Recipe

A tender baked sweet potato is loaded with roasted peppers, sour cream, and a pile of crispy chorizo enrobed in sticky-sweet cider sauce.

Serves4

Prep10 minutes

Cook45 minutes

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Overhead, closeup photo of cider-glazed chorizo-stuffed sweet potatoes
Credit: Photo: Christopher Testani; Food Styling: Barrett Washburne

On the hunt for an easy, cozy, and satisfying dinner? Look no further! This sweet and tender baked sweet potato is loaded with roasted peppers, sour cream, and a pile of crispy chorizo enrobed in sticky-sweet cider sauce. 

The inspiration for the cider-glazed chorizo comes from the Spanish tapas dish chorizo a la sidra, where fresh (or uncured) chorizo are simmered in hard cider. For this recipe, I swap in cured chorizo and opt for virgin cider instead. Apples and pork always play well together, and this iteration is no exception.

Credit: Photo: Christopher Testani; Food Styling: Barrett Washburne

If You’re New to Cooking with Spanish Chorizo, Here Are a Few Things You Should Know

  • It’s deliciously smoky. Spanish chorizo is primarily made up of coarsely chopped pork and spices — most noticeably smoked paprika. 
  • You don’t need to cook cured Spanish chorizo. Because it is cured (aka aged), it can be eaten without cooking. When cooked in a hot skillet, as we do in this recipe, the chorizo becomes crisp on the outside while remaining chewy on the inside.
  • Remove the casing to make slicing easier. Most Spanish chorizo comes with edible casing, but I prefer to remove the casing before cutting into it. To remove the casing, use a paring knife to make a shallow cut down the length of the sausage. Pull the casing up where it has been sliced; it should come off easily.

In a Hurry? Use Your Microwave.

Although this dinner comes together pretty quickly already, there are shortcuts that can remove your oven from the equation. If you like, you can opt for microwaving your sweet potato until tender, and swap in jarred roasted peppers. With those two steps out of the way, crisping the chorizo is the only hands-on cooking required!

Cider-Glazed Chorizo Stuffed Sweet Potatoes Recipe

A tender baked sweet potato is loaded with roasted peppers, sour cream, and a pile of crispy chorizo enrobed in sticky-sweet cider sauce.

Prep time 10 minutes

Cook time 45 minutes

Serves 4

Nutritional Info

Ingredients

  • 4

    medium sweet potatoes (about 8 ounces)

  • 3 tablespoons

    olive oil, divided

  • 1 teaspoon

    kosher salt, divided

  • 2

    medium bell peppers, any color

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/2 medium bunch

    fresh chives (about 18)

  • 8

    pitted green olives, such as Castelvetrano (optional)

  • 1/2

    medium lime

  • 4 ounces

    cured Spanish chorizo

  • 3/4 cup

    apple cider or unfiltered apple juice

  • 1

    dried bay leaf (optional)

  • 1/4 cup

    sour cream

Instructions

  1. Arrange 2 racks to divide the oven into thirds and heat the oven to 450ºF.

  2. Meanwhile, line 2 rimmed baking sheets with aluminum foil. Place 4 medium sweet potatoes on one of the baking sheets. Rub all over with 1 tablespoon of the olive oil and season all over with 1/2 teaspoon of the kosher salt.

  3. Trim and slice 2 medium bell peppers into 1/2-inch pieces. Place on the second baking sheet. Drizzle with 1 tablespoon of the olive oil and season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and spread into an even layer.

  4. Bake the sweet potatoes and peppers for 15 minutes. Meanwhile, finely chop 1/2 bunch fresh chives until you have about 2 tablespoons. Thinly slice 8 pitted green olives if desired. Cut 1/2 medium lime into 4 wedges.

  5. Toss the peppers and spread back into an even layer. Rotate the baking sheets between racks and from front to back. Bake until the peppers are slightly charred at the edges, 10 to 15 minutes more, and the sweet potatoes are tender and a fork pierces them easily, about 30 minutes more.

  6. Meanwhile, remove the casings from 4 ounces Spanish chorizo. Halve lengthwise, then slice crosswise into 1/4-inch-thick pieces. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chorizo and cook until crisp on both sides, about 5 minutes total.

  7. Add 3/4 cup apple cider and 1 bay leaf (if using). Reduce the heat to medium and simmer until the cider is thick, syrupy, and coats the chorizo, 7 to 10 minutes. Remove the pan from the heat. Remove and discard the bay leaf.

  8. 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.

Recipe Notes

Make ahead: The sweet potatoes and peppers can be roasted, cooled, and refrigerated up to 4 days in advance. Reheat in the microwave or low oven until warmed through.

Storage: Leftovers can be refrigerated in separate airtight containers for up to 4 days.

Credit: Photo: Christopher Testani; Food Styling: Barrett Washburne