Stuffed Sweet Potatoes with Spicy Soyrizo Picadillo & Chayote Salsa

Stuffed Sweet Potatoes

with Spicy Soyrizo Picadillo & Chayote Salsa

GET RECIPES DELIVERED
dinner

Fall Recipes Winter Recipes High-Protein Gluten-Free Squash Root Vegetables Appetizer Dinner Mexican
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
660
FAT
25g
CARBOHYDRATES
94g
PROTEIN
23g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 1 red bell pepper
  3. 1 onion
  4. 3 garlic cloves
  5. 1.25 oz pimento-stuffed green olives
  6. 8 oz soyrizo
  7. 1 tbsp cumin
  8. 1 tsp dried oregano
  9. ¼ tsp cinnamon
  10. 2 tbsp tomato paste
  11. 1 oz golden raisins
  12. 1 chayote squash
  13. 1 lime
  14. 2 tsp olive oil*
  15. 1 tbsp + 2 tsp vegetable oil*
  16. Salt and pepper*
  17. *Not included

TOOLS

  • Baking sheet
  • Large skillet
  • Peeler

INSTRUCTIONS

1
Bake the sweet potato
Preheat the oven to 425°F. Poke a few holes in the sweet potato. Slice in half lengthwise and transfer to a baking sheet, placing cut-side down. Rub potatoes with 2 tsp olive oil and a pinch of salt and pepper. Roast until the sweet potatoes are tender, about 28 to 30 minutes.
2
Prepare the vegetables
Deseed the bell pepper. Peel the onion. Small dice both. Peel and mince 3 cloves of garlic. Slice the green olives into thin rounds. Remove the soyrizo from the packaging.
3
Cook the soyrizo
Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add soyrizo and cook until browned and somewhat dry, about 6 to 7 minutes. Transfer to a bowl and return skillet to heat. Add 2 tsp vegetable oil and then add the diced bell pepper, onion, and garlic. Reduce heat to medium and cook, stirring occasionally, until onion is soft and translucent, about 7 to 10 minutes.
4
Add the spices
Stir the cumin, oregano, cinnamon and tomato paste into the bell pepper mixture, and then add 2 cups water. Add the soyrizo, sliced olives, and golden raisins to the skillet, bring to a boil, then reduce heat. Simmer the picadillo on low heat for 10 to 12 minutes until slightly thickened and move on to preparing the salsa.
5
Ay salsa!
Trim the top and bottom from the chayote. To remove the skin, use a peeler to peel the squash from top to bottom. Dice squash into half inch cubes and add to a medium bowl. Add the zest and juice from the lime, 2 tsp olive oil, and a pinch of salt and pepper. Stir chayote squash salsa.
6
Serve the meal
Once the sweet potatoes are done, turn right side up and using a fork, mash the flesh just slightly. Season the soyrizo picadillo with salt and pepper. Divide the sweet potatoes between large plates and top with picadillo and chayote squash salsa. Dig in!