My fiancee is addicted to three things: anything with sugar, curry and chorizo. Each Sunday as I make our meal plan for the week (yes I do that) I ask him if he has any requests. Each and every Sunday I hear either, “Chorizo burrito” or “curry.” He is many things, but a varied eater he is not. He eats the same breakfast and lunch every single weekday – boring!
Well, on occasion I indulge him in his favorites. As he is also quite obsessed with sweet potatoes, this recipe is one of his favorites. He has told me he dreams of this dinner all day at work when he knows it’s coming. I have to say, it makes me feel like a good little chef when my food is appreciated. Try this one out for any guys, or chorizo and sweet potato lovers, in your life.
1 large sweet potato
1 link of chicken chorizo (you can use pork too)
1 tbsp. Earth Balance (or butter or other natural butter substitute)
a few tbsp. low fat milk
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. kosher salt
dash of black pepper
dash of cayenne (to taste)
dash of cinnamon
1.) Peel the sweet potato and cut into bite sized chunks. Place in a large pot of cold water. Bring the water and potatoes to a boil. Once boiling, cook for about 5 minutes or until fork tender.
2.) Mash the sweet potatoes until creamy. Add in seasonings and Earth Balance. Add milk, 1 tablespoon at a time, until desired consistency. Leave covered in the pot on low until ready to eat.
3.) Remove the casing from the chorizo. Cook in a large frying pan, breaking up the meat. When almost cooked through, move the meat to the outside edges of the pan, creating an open space in the middle.
4.) Crack the eggs into the space you created in the pan. Use a touch of cooking spray before if the sausage has not let off much oil. Sprinkle eggs with salt and pepper. Cook until desired (we like our’s with runny yolks).
5.) Spoon some sweet potatoes on to a plate, then top with egg and chorizo. It would probably be good topped with chopped fresh cilantro if you have any on hand!