Chorizo Hot Maple Grilled Sweet Potatoes
Make grilled sweet potatoes straight on the coals and finish them with caramelized chorizo and a drizzle of hot maple syrup.
Servings: 8
Ingredients
- 4 medium sweet potatoes
- 2 tbsp oil
- kosher salt
- 8 oz Mexican chorizo
- 1/4 cup onions diced
- 1/4 cup poblano pepper diced
- 1/2 cup maple syrup
- 3 dashes hot sauce
- 1/4 cup sour cream
- 1/4 cup pumpkin seeds
Instructions
- Fill a Lodge Charcoal Chimney Starter with around 40 charcoal briquets. Light the coals. Once they're ashed over, dump them onto the Lodge Kickoff Grill.
- Brush each sweet potato with oil and sprinkle with salt. Wrap in two sheets of aluminum foil.
- Add the sweet potatoes to the outer edges of the coals. Cook to an internal temp of 205-210F degrees, rotating every 20 minutes. This will take 60-90 minutes.
- Heat a Lodge Cast Iron Skillet on top of the grill. Brown the chorizo.
- Once browned, add the onions and peppers and sauté, until tender. Set aside.
- In a small bowl, combine the syrup and hot sauce.
- Once the potatoes are cooked, remove them from the foil. Let them cool slightly. Slice them in half lengthwise.
- Brush the cut side with the hot maple syrup and return to the grill grate, cut side down. Grill for 5 minutes.
- To assemble the dish, spoon on some chorizo. Add a dollop of sour cream, some pumpkin seeds and a drizzle of syrup.
Video
Notes
Instead of poblano peppers, you could also use jalapeños, Anaheim or green peppers.
Nutrition
Calories: 256kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 779mg | Potassium: 468mg | Fiber: 4g | Sugar: 17g | Vitamin A: 16237IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 1mg