Chorizo Sweet Potato Casserole
I was invited to a potluck last year, a short while before we were moving to Los Angeles. This meant that our pantry was almost bare, since I am of the “eat all the food before you move even if that means you eat Parmesan cheese rinds and rice for a week” school of thought. I had sweet potato and a chunk of frozen chorizo and a few scraps of vegetables. I could have cooked some rice or something, but that would take too long and also I’d already packed away most of my pots and pans.
I came across this recipe for a paleo casserole using a sweet potato topping and riffed off that. I had a very lean chorizo made from wild boar, but if you are using a standard chorizo with more fat you may want to drain the fat after the chorizo is browned to avoid an oily casserole. And if you live in a non-chorizo country, I have an easy recipe to make your own chorizo from ground pork in my Breakfast Taco Book!
This one-dish chorizo sweet potato casserole is fantastic served for a fancy holiday breakfast or brunch and you can even assemble it the night before. Add another 10 minutes cooking time before you uncover it to make up for the fridge-chill. Top slices with a fried egg if you want. Of course, it’s equally delicious at dinner time. It also tastes pretty good reheated. The potatoes get soft but the flavors get even better.
Chorizo Sweet Potato CasserolePrint
Chorizo Sweet Potato Paleo Casserole
- Cook Time: 40 mins
- Total Time: 40 minutes
- Yield: 4 1x
- 1/2 pound Mexican chorizo
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1 zucchini, diced
- 1 poblano pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin seed
- 1 teaspoon oregano
- 1 1/2 cups cooked black beans, drained (1–15 oz can)
- 1 large sweet potato
- 1 tablespoon oil
- 1 teaspoon salt
- 1 tablespoon chili powder
- Set oven to 375ºF
- In a large skillet (use an oven-safe one to make this a one-pan meal) saute the chorizo until browned and crumbly over medium-high heat.
- Add the vegetables and cumin and oregano and saute about 5 more minutes until all are softened. Stir in beans and corn. Turn off the heat and leave in the cast iron or transfer to an oven-safe dish.
- Shred sweet potato coarsely to get about 3 cups and mix with oil, salt and chili powder to combine.
- Spread potato mix on top and cover with foil or a lid.
- Bake for 20 minutes, then uncover and bake an additional 10-15 until potatoes are crisped.