Cheesy chorizo and egg sweet potato boats

    1 hour 35 min

    Twice-baked sweet potato boats loaded with chorizo, an egg and grated cheese are a great gluten free option for weekend brunch.

    3 people made this

    Serves: 2 

    • 2 large sweet potatoes
    • 2 teaspoons olive oil
    • salt to taste
    • 175g cooking chorizo
    • 75g diced onion
    • 1 poblano chilli pepper, diced
    • 1 clove garlic, minced
    • 2 tablespoons freshly chopped coriander
    • 2 eggs
    • 35g grated Monterey jack cheese

    Prep:10min  ›  Cook:1hr25min  ›  Ready in:1hr35min 

    1. Preheat oven to 190 C / Gas 5. Line a baking tray with parchment.
    2. Coat sweet potatoes with olive oil and season with salt; place on the prepared baking tray.
    3. Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Cool until easily handled.
    4. Cook and stir chorizo, onion, chilli pepper and garlic in a pan over medium-high heat until chorizo is cooked through, about 10 minutes. Remove pan from heat and stir fresh coriander into chorizo mixture.
    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 grated cheese. Place boats on the baking tray.
    6. Bake in the oven until egg whites are set and cheese is melted, about 15 minutes.

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