Smoky chorizo tames the sweetness of this classic fall root vegetable while scallion vinaigrette adds brightness. If you’re making this in advance keep the vinaigrette and potatoes separate until just before serving.
Regan Burns Cafiso
|2 pounds sweet potatoes (red-skinned)||1 tablespoon apple-cider vinegar|
|1 (3 ounces) Spanish-style chorizo sausage, halved lengthwise and thinly sliced||2 teaspoons honey|
|3 tablespoons olive oil||2 tablespoons extra-virgin olive oil|
|1/8 teaspoon cayenne||3 scallions, white and light green parts only, sliced|
|Coarse salt and freshly ground black pepper|
Heat oven to 425 degrees. Peel sweet potatoes; slice lengthwise and cut into chunks. In a mixing bowl, toss potatoes and chorizo with olive oil, cayenne, and ¾ teaspoon salt; season with pepper. Transfer potatoes to a 2 ½-quart casserole dish. Bake until potatoes are tender and lightly browned and sausage is crisp, about 35 minutes.
In a small bowl, combine vinegar and honey with a pinch of salt and freshly ground pepper; whisk in olive oil. Stir in scallions and drizzle vinaigrette over cooked sweet potatoes. Serve immediately.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf