One pot and you don’t even need a mixing bowl! My chorizo and sweet potato bake is the weeknight meal you didn’t even know you needed but you won’t want to live without. Sweet and spicy, crispy on top, and full of flavor.
I came up with this recipe last winter on a night when I wanted easy, I wanted simple, and I wanted big flavors. And it delivered on all counts!
Easy Dinners + Big Flavors!
I think we could all do with more quick weeknight meals and simple one pot dinners. Don’t you agree?
Since I’m sure you do agree I’ve been working all sorts of easy recipes for busy weeknights. Whether you want to whip up a skillet of Salmon Piccata, make some warming Instant Pot Butternut Squash Soup, or roast up a simple Pork Tenderloin, I have been busy developing recipes for you to put food on the table easily.
And today I have for you one of my easiest weeknight meals yet. A little chopping, mix everything right in the casserole dish, and bake until it’s done! All that’s left is the eating.
What do you need?
- Sweet Potatoes – I find that four medium/large potatoes fill up my casserole dish.
- Chorizo – One package (which is one pound) of sausage.
- Onions – You want a fair amount since they cook down quite a bit.
- Herbs/Spices/Etc – Vinegar, fresh herbs, paprika, and hot pepper all add their own punch to the dish
How to make this
To make baked chorizo and sweet potatoes, slice chorizo, sweet potatoes, and onions. Mix together with parsley and spices and bake in a hot oven for about an hour. When the potatoes are tender, take it out of the oven and stir in sherry vinegar. Serve.
- Use Portuguese chorizo (often spelled chourico). While you can use a Spanish chorizo, the texture and spicing will be different.
- Slice everything about 1/2 inch thick. That is thick enough that everything will brown before it’s cooked through but not so thin it’ll burn.
- Mix the ingredients right in the casserole dish. (Yes, I used a bowl in the photos. That picture came out better. 🙂 ) Keep the recipe simple and don’t have anything extra to clean.
- Use more onion than you think you’ll need. They cook down and it will all be good.
- Fresh parsley! Dried parsley won’t work in the recipe. Trust me.
What are some substitutions?
- Switch out the sweet potatoes for winter squash. Butternut squash would be great sub!
- Or use yellow potatoes. You won’t have the sweet/spicy mix, but it would still be tasty dish.
- Change the parsley to cilantro.
- Use red onions or sweet onion in place of the white onions.
What is chourico?
Chourico is a Portuguese smoked pork sausage similar in texture to kielbasa and in flavor to Spanish chorizo. It is made from pork, paprika, vinegar, garlic, and other spices and then smoked until it reaches its proper flavor and consistency.
If you want a less spicy version of chourico, switch to linguica. It’s the same sausage, but not spicy and it is the type I always bought when my daughter was younger and not fan of hot food yet.
If you try my recipe for this Chorizo and Sweet Potato Bake, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Eating, Annemarie
Portuguese Chorizo and Sweet Potato Bake - One Pot Meal
- 4 medium sweet potatoes, peeled and sliced 1/2 inch thick
- 3 medium white onions, sliced 1/2 inch thick
- 16 oz Portuguese chorizo (or chourico), sliced into 1/2 inch rounds
- 1/2 cup chopped fresh parsley
- 4 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp chipotle powder
- 3-4 tbsp sherry vinegar
- Heat oven to 400F.
- In a large casserole dish mix together the sweet potatoes, onions, chorizo, and parsley.
- Add the olive oil, paprika, and chipotle. Toss to combine.
- Bake the casserole in the oven for 50-60 minutes, or until the top is browned and the potatoes are tender.
- Drizzle the sherry vinegar over the hot casserole and serve.
- Portuguese chorizo: This sausage is a cured, smoked sausage similar in texture to kielbasa. As in it's a bit soft but firm enough to be sliceable before you cook it. There are a number of regional brands available in the US. I use Gaspar's Chourico.
- Parsley: For a nice touch, chop a little extra parsley and mix it in with the sherry vinegar at the end.
- Yogurt sauce: I sometimes pair the casserole with a yogurt sauce. I use 2 cups of plain Greek yogurt, the juice of one lime, and about a tablespoon of paprika. Mix together and serve. (Or switch the paprika for some sriracha if you want some more spice in your dinner.)