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Chorizo-Stuffed Sweet Potatoes with Herbed Sour Cream

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 2 servings


  • 2 large sweet potatoes scrubbed clean
  • 1/2 lb chorizo sausage
  • 4 cups chopped kale
  • 1 cup corn kernels frozen or canned is fine for this recipe
  • 1/4 cup shredded cheese of choice I used mozzarella
  • 1/2 cup sour cream
  • 2 tbsp chopped herbs I used a blend of thyme, parsley, and oregano
  • salt and pepper


  • Preheat your oven to 425°F and line a baking sheet with foil. Place the sweet potatoes on the baking sheet and poke with a fork. Bake the sweet potatoes for 45 min to 1 hour or until tender.
  • Meanwhile, add the chorizo to a nonstick skillet set over medium heat. Cook until the chorizo is golden, about 15 minutes. Add the kale and reduce the temperature to medium-low. Cook, stirring frequently, until the kale has wilted sufficiently, about 5 minutes. Add the corn and season to taste with salt and black pepper. Set aside.
  • Make the herbed sour cream by combining the sour cream, herbs, and a dash of salt and pepper. Thin out a bit with some milk if you would like a thinner consistency.
  • Cut the sweet potatoes down the middle once cool enough to handle, but don't cut the entire way through. Sprinkle the cheese on top and then add the chorizo and kale mixture. Dollop sour cream on top and enjoy!