Cheesy Chorizo and Egg Sweet Potato Boats

These twice-baked sweet potatoes are savory and perfect for a weekend breakfast or weeknight dinner. For a vegetarian version, skip chorizo and add mushroom or zucchini. Enjoy these boats with Mexican crema, lime juice, and extra cilantro.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 35 mins
• Calories: 987 Calories

Ingredients

• 2 eggs
• salt to taste
• 1 clove garlic, minced
• 2 teaspoons olive oil
• ½ cup diced onion
• ¼ cup shredded pepperjack cheese
• 2 large sweet potatoes
• 2 tablespoons chopped cilantro
• 1 poblano pepper, diced
• 6 ounces ground chorizo

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Coat sweet potatoes with olive oil and season with salt; place on the prepared baking sheet.

Step 3

Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Cool until easily handled.

Step 4

Cook and stir chorizo, onion, poblano pepper, and garlic in a skillet over medium-high heat until chorizo is cooked through, about 10 minutes. Remove skillet from heat and stir cilantro into chorizo mixture.

Step 5

Slice tops of cooled sweet potatoes horizontally and scoop out some of the flesh, creating "boats" with the peels and remaining flesh. Spoon chorizo mixture into "boats", forming a well in the middle. Crack 1 egg into each well and top with pepperjack cheese. Place boats on the baking sheet.

Step 6

Bake in the oven until egg whites are set and cheese is melted, about 15 minutes.