Name: Mini Sweet Potato Cheddar And Chorizo Sheperds Pies Recipe
Total time: 60 min
Yield: 4
Cuisine: British

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Spicy Mexican chorizo, with the cheesy, creamy sweet potatoes... it works! Topped off with diced avocado and a heavy sprinkle of cotija cheese, it is British food turned Mexican. So so good.

How to make Mini Sweet Potato Cheddar And Chorizo Sheperds Pies Recipe

Tieghan Gerard

Crawler

British

<p>Spicy Mexican chorizo, with the cheesy, creamy sweet potatoes... it works! Topped off with diced avocado and a heavy sprinkle of cotija cheese, it is British food turned Mexican. So so good.</p>

olive oil

onion finely chopped

cloves garlic mince or grated

ground chorizo

red pepper chopped

orange pepper chopped

carrots chopped

jalapeno seeded and chopped

Chicken Broth

tomato paste

black beans rinsed and drained if using canned

spinach chopped

cilantro chopped, plus more for topping

medium sweet potatoes

Butter

Milk

chipotle chili adobo minced

Cinnamon

honey

salt and pepper

shredded sharp cheddar cheese

avocado diced, for serving

crumbled Cotija cheese for serving

step 1

Using a fork prick the sweet potatoes all over and place in the oven. Bake for 45 to 55 minutes or until the sweet potatoes are fork tender. Remove from the oven and add to a large bowl, if desired peel away the skins (I left most of the skin on mine). Add the butter and milk and mash mash mash until they’re, well mashed! Add the chipotle chili, cinnamon, honey,cheddar cheese and a good pinch of salt and pepper. Mash some more and get it super creamy.

step 2

In the meantime heat the oil in a large skillet over medium high. Add the onions and sauté until they start to soften, 4 minutes. Add the chorizo and brown the meat all over, breaking it up as you go. Add the red pepper, orange pepper, carrots and jalapeno. Cook another 5 to 10 minutes or until the veggies are soft and begin to caramelize. Add the chicken broth and tomato paste, cook another 5 minutes and then stir in the spinach, black beans and cilantro. Cook another minute or so and then remove from the heat.

step 3

Then divide the chorizo filling evenly among 4 ramekins. Spoon the mashed sweet potatoes on top of each pie. Arrange them on a baking sheet and slide into the oven for about 20 minutes or so.

step 4

Garnish with chopped cilantro, diced avocado + crumbled cotija. Serve!

step 5

HalfBaked Harvest