September 29, 2011

“My Sweet” Chorizo Con Papas Bake

In the food world some things just belong together. 

Peanut butter and jelly. 

Macaroni and cheese. 

Sweet potato and chorizo… rewind… sweet potato and chorizo? Yes, indeed. Sweet potato and chorizo is the ultimate pairing. One is sweet, unassuming and full of wholesome integrity. The other is spicy, daring and playful. When you put the two together it’s like Romeo and Juliet living happily ever after. It is the just ending to a rebellious love affair.

This combination was originally conceived in Latin America with a humble dish called chorizo con papas traditionally served in a soft tortilla at breakfast time. I was like a conquistador conquering new land as I rummaged through the fridge craving breakfast for dinner. Laid out in front of me was Mexican chorizo, fresh cilantro, eggs and baby sweet potatoes. The perfect ingredients for what turned out to be the one of the best concoctions ever made in my kitchen.  

My Sweet Chorizo Con Papas Bake

3 links mexican chorizo, removed from casing
1 pound baby sweet potatoes, sliced in to thin rounds (give regular sized tubers a small dice)
1 tbsp. evoo
¼ cup chicken stock
The juice of one orange
½ sweet onion, thinly sliced lengthwise
1 habanero pepper, very finely diced
½ tsp garlic powder
Dash of cinnamon
Salt, to taste
Freshly ground black pepper, to taste
½ cup cilantro, finely chopped

Preheat oven to 400 degrees.

In a small enameled dutch oven, heat oil on medium heat. Add the chorizo and break apart with a wooden spoon, cooking until some of the fat is rendered. Add the onion, habanero, garlic powder and cook together until onions are soft. Remove and set aside.

Add the sweet potato, stirring to fully coat in the chorizo renderings. Squeeze in the juice of one orange, add chicken stock, cinnamon, salt, pepper and cover. Cook until the potatoes are parboiled then stir in half the cilantro and remove from heat.

In a small baking dish, pour in the sweet potato mixture and cover with the chorizo mixture. Bake uncovered in the 400 degree oven for 20 minutes, or until the top is brown. Remove from the oven and turn the broiler on high. Gently crack eggs on top of the dish and place under the broiler until the eggs are set, about 3 minutes. 

Top with fresh cilantro and serve piping hot. 

Get your grub on! 

* Recipe adapted from BBC GoodFood


  1. Guess what I'm having for breakfast this Saturday? I'll come back and tell you how it came out, but right now I am only short the chorizo for this recipe, so to the market!

  2. Beautiful blog!
    I love your recipes and presentation of dishes.
    I have added to your followers.
    If you want, come and visit me, you're welcome

  3. The sweet potato and chorizo combo is a tasty one! This dish would make for a lovely brunch or breakfast. I do crave savory now and then and this would satisfy. Thanks for sharing.

  4. This is an intriguing combination...but I trust you when you say it's delicious! It looks wonderful~

  5. This is my kind of breakfast (and lunch and dinner). And anything with a fried egg is tops in my book!

  6. I completely agree! Sweet Potato and Chorizo sounds absolutely divine together...add an egg and it sounds like heaven on a plate!

  7. I've never had them together but love them separately so I can only imagine how good this taste.

  8. I always lean towards sweet potatoes and bacon - never thought to try it with chorizo, but it sounds great together. Nice balance of sweet and spicy.

  9. Sweet potatoes and chorizo sound amazing together. This looks like a great comfort food dish!

  10. Sweet potato, sweet potato, wherefore art thou, sweet potato. I can just imagine chorizo on a balcony sighing to become part of this dish :)You've reminded me I've somehow forgotten to have lunch. This looks sooooo gorgeous.


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