Print Options:

Spanish-style Stuffed Sweet Potatoes

Yields1 Serving

Patates douces farcies à l’espagnole

 ⅓ cup (80 ml) black Hojiblanca olives, sliced into rings
 4 sweet potatoes
 2 tbsp (30 ml) olive oil
 1 chorizo sausage, sliced into half-moons
 1 yellow bell pepper, seeded and cut into 8 wedges
 1 red bell pepper, seeded and cut into 8 wedges
 1 garlic clove, chopped
 ½ cup (125 ml) sour cream
 ½ red onion, chopped
 ⅓ cup (80 ml) cherry tomatoes, quartered
 2 tbsp (30 ml) fresh parsley, coarsely chopped
 Hot sauce, to taste (optional)

Preheat oven to 350°C/180°F.


On a work surface, use your hands to rub sweet potatoes with 10 ml of oil. Prick sweet potatoes with a fork. Place sweet potatoes on a baking sheet lined with parchment paper and bake on middle rack for about 25 minutes or until tender.


In the meantime, sauté sausage and peppers in the remaining oil for 4 minutes in a skillet over medium heat, stirring occasionally. Then add garlic, stir, and cook for 1 minute.


Once sweet potatoes are cooked, open and scoop out ⅓ of sweet potato flesh (reserve for another recipe).


Top sweet potatoes with sour cream, peppers and sausage mixture, chopped red onion, cherry tomatoes, Hojiblanca olives, and parsley.

Buen provecho!