Description
Discover how to make delicious Shrimp and Chorizo Stuffed Sweet Potato Bombs with this easy recipe. Perfect for a flavorful and satisfying meal!
Ingredients
- Large sweet potatoes, 4 (about 2 pounds (907 g) or 900 grams)
- Olive oil, 2 tablespoons (30 ml) (30 milliliters)
- Salt, 1 teaspoon (5 ml) (5 grams)
- Black pepper, 1/2 teaspoon (3 ml) (1 gram)
- Beef sausage, 8 ounces (227 g) (225 grams)
- Shrimp, peeled and deveined, 8 ounces (227 g) (225 grams)
- Onion, finely chopped, 1 (about 1 cup (240 ml) or 150 grams)
- Garlic, minced, 2 cloves
- Red bell pepper, diced, 1 (about 1 cup (240 ml) or 150 grams)
- Cumin, ground, 1 teaspoon (5 ml) (2 grams)
- Paprika, 1 teaspoon (5 ml) (2 grams)
- Cayenne pepper, 1/4 teaspoon (1 ml) (1 gram)
- Cilantro, chopped, 1/4 cup (60 ml) (15 grams)
- Lime juice, 1 tablespoon (15 ml) (15 milliliters)
- Cheddar cheese, shredded, 1 cup (240 ml) (100 grams)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry the sweet potatoes.
- Pierce each sweet potato several times with a fork.
- Rub the sweet potatoes with 1 tablespoon (15 milliliters) of olive oil.
- Sprinkle sweet potatoes with 1/2 teaspoon (2.5 grams) of salt and 1/4 teaspoon (0.5 grams) of black pepper.
- Place sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender.
- While sweet potatoes bake, heat 1 tablespoon (15 milliliters) of olive oil in a skillet over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced red bell pepper and cook for another 3 minutes.
- Add the chorizo sausage, breaking it into crumbles, and cook until browned, about 5 minutes.
- Stir in the shrimp and cook until pink and opaque, about 3-4 minutes.
- Mix in the cumin, paprika, cayenne pepper, and remaining salt and pepper.
- Remove the skillet from heat and stir in the chopped cilantro and lime juice.
- Once sweet potatoes are cooked, let them cool slightly, then cut in half lengthwise.
- Scoop out the flesh, leaving a thin shell, and place the flesh in a bowl.
- Mash the sweet potato flesh and mix it with the chorizo-shrimp mixture.
- Stir in the shredded cheddar cheese until well combined.
- Fill each sweet potato shell with the chorizo-shrimp mixture.
- Place the stuffed sweet potatoes back on the baking sheet.
- Return to the oven and bake for an additional 10-15 minutes, until heated through.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Evenly spread the seasoning on the sweet potatoes for a balanced flavor.
- Ensure the shrimp is fully cooked before mixing with the sweet potato mixture.
- Adjust the cayenne pepper amount to customize the spice level to your liking.
