Not stole as in stole the recipe. I'd never.
Stole as in I stole the idea from one of our two favorite restaurants in town, Chive Blossom Cafe.
And there's no shame in my game. I feel no remorse. No sleep will be lost. One of the main reasons I love to try new restaurants, and why we consistently return to the good ones, is to gain inspiration and gather ideas I can take back to my kitchen.
And I get pinging off the walls excited when I manage to recreate a dish at home with a pretty similar flavors to the original dish. Which is exactly what happened here - lots and lots of pinging. I think Scott was a little concerned (and probably questioned this whole I'm about to marry a crazy lady scenario).
But then he tasted the sweet potato and he was quickly reminded of exactly why he's marrying me. So we're all good.
Twice Baked Sweet Potatoes with Chorizo
Serves: 4 (or 8 normal people)
Prep time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
4 sweet potatoes, washed well
1-2 tablespoons of olive oil
1/2 pound chorizo sausage
1 1/2 tablespoon of butter
1 tablespoon of light brown sugar
1 teaspoon of cinnamon
1 teaspoon of cumin
1/2 teaspoon of kosher salt + more to sprinkle on outside of potatoes
1/4 teaspoon of black pepper
Preheat oven to 375. Rub olive oil on outside of sweet potatoes and sprinkle with kosher salt. Bake for 45 minutes to 1 hour, until fork tender. While potatoes are baking, remove chorizo from casings and roughly chop. In a skillet over medium high heat, cook chorizo until browned, about 10 minutes. Drain chorizo and set aside. Remove from oven and allow to cool. Slice potatoes in half length wise and and carefully scoop out flesh, leaving a 1/2 inch border on the skins, and add to a medium size bowl. Stir in chorizo, butter, light brown sugar, cinnamon, cumin, salt and pepper. Divide potato filling among 4 potato shells and bake until heated through and tops brown, about 20 to 30 minutes. Serve hot.