Slightly spicy, smoky chorizo and bison are stuffed inside a perfectly roasted, caramelized sweet potato and topped with avocado and cilantro for an easy weeknight dinner.
One of the simplest ways to lift a weeknight meal is to stuff something. These Chipotle Chorizo Stuffed Sweet Potatoes are flavorful, satisfying, and surprisingly easy to make. The roasted sweet potato serves as a naturally sweet, nutrient-dense base while a smoky, slightly spicy meat filling gives the dish warmth and depth.
Sweet potatoes are a versatile staple—rich in vitamins, fiber, and potassium—and work beautifully as a vessel for bold flavors. In this version I use a mix of ground bison and Mexican-style chorizo. Bison keeps the filling lean and protein-packed, and chorizo adds the characteristic spice and fat that makes the filling luscious and well-rounded.
The filling is built by browning the meat and then adding onion, garlic, bell pepper, diced tomatoes and a touch of chipotles in adobo for smoke and heat. Cumin, smoked paprika, and oregano tie the flavors together. Finish the mixture with fresh cilantro, spoon it into roasted sweet potato halves, and top with sliced avocado for a creamy contrast.
This dish is adaptable: swap the bison for ground beef, turkey, or chicken; omit chipotles for a milder version and use extra diced tomatoes or a mild salsa; or double the filling to use on tacos, burrito bowls, or as a hearty salad topper. The combination of tender roasted sweet potato, smoky chorizo, and fresh avocado makes this a go-to meal for busy nights.
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Try this recipe for an easy, nutritious dinner that feels a little special. Enjoy!
Key Ingredients for Chorizo Stuffed Sweet Potatoes
This recipe is flexible and forgiving. You can switch meats, adjust spice levels, or swap herbs to suit your taste. Below are the main ingredients used in this version:
- Sweet Potato: The base of the dish. Roasting concentrates their natural sweetness and softens the interior so it can be spooned or stuffed.
- Bison: Lean and nutrient-rich; it adds protein without excess fat. Ground beef, turkey, or chicken are suitable alternatives.
- Chorizo: Use Mexican-style chorizo (raw, crumbled) for authentic spice and texture. Spanish-style cured chorizo is a different product and not interchangeable here.
- Bell Pepper: Any color works—adds sweetness, crunch, and color.
- Spices: Cumin, smoked paprika, and oregano bring warmth and a Mexican-inspired profile.
- Chipotle Peppers in Adobo: Provide smoky heat. Reduce or omit for a milder dish.
- Diced Tomatoes: Canned or fresh; fire-roasted adds extra depth. You can substitute salsa if preferred.
- Cilantro: Brightens the filling. Substitute parsley if you prefer.
- Avocado: Sliced avocado lends creaminess and balances the spice.
How to Make Chorizo Stuffed Sweet Potatoes
Follow these clear steps for reliable results:
- Place whole sweet potatoes in a baking dish and pierce the skins a few times with a knife to let steam escape during roasting.
- Bake at 400°F (about 200°C) for 60 minutes, or until a fork meets minimal resistance and the potatoes are tender.
- While the potatoes bake, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add 1 pound ground bison and 1/2 pound chorizo and brown for about 6 minutes.
- Add 1 diced red onion, 2 minced garlic cloves, and 1 diced bell pepper. Cook another 6–8 minutes until softened.
- Stir in 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 3 chipotle peppers in adobo plus a tablespoon of the sauce (adjust to taste), and 1 can diced tomatoes. Simmer 10–15 minutes to meld flavors.
- Remove from heat and stir in 1/2 cup chopped cilantro. Taste and adjust seasoning with salt and pepper.
- When the sweet potatoes are cool enough to handle, slice them in half lengthwise and stuff each half with the meat mixture. Garnish with extra cilantro and sliced avocado. Serve warm.
More Hearty Savory Breakfasts
- Breakfast chili with ground beef and sweet potato hash
- Protein-rich chicken sausage breakfast skillet
- Breakfast burrito bowls with chorizo, veggies, and eggs
- Easy savory breakfast bowls
- Dairy-free veggie-loaded egg frittata
CHIPOTLE CHORIZO STUFFED SWEET POTATOES
Prep: 10 mins | Cook: 1 hr 15 mins | Servings: 2
Ingredients
- 2 small or 1 large sweet potato
- 1 tablespoon olive oil
- 1 pound ground bison (or ground beef)
- 1/2 pound Mexican-style chorizo
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 chipotle peppers in adobo + 1 tablespoon sauce (adjust to taste)
- 1 can diced tomatoes (fire-roasted optional)
- 1/2 cup chopped fresh cilantro, plus more for garnish
- Half an avocado, for serving
Instructions
- Pierce the sweet potatoes with a knife and bake at 400°F for 60 minutes, until tender.
- Heat olive oil in a large skillet over medium heat. Brown bison and chorizo, about 6 minutes.
- Add onion, garlic, and bell pepper; cook 6–8 minutes until softened.
- Add cumin, smoked paprika, oregano, diced tomatoes, and chipotle peppers; simmer 10–15 minutes.
- Remove from heat and stir in cilantro. Slice baked sweet potatoes in half and stuff with the meat mixture.
- Garnish with more cilantro and sliced avocado. Serve immediately.
Notes
This recipe scales easily—double the ingredients for extra portions. The meat mixture also works well as taco filling, on grain bowls, or over greens.
Nutrition (approx.)
Calories: 821 kcal | Carbohydrates: 24 g | Protein: 68 g | Fat: 51 g | Fiber: 8 g
Nutrition information is an estimate and should be used as a guideline.