SWEET POTATO AND CHORIZO SAUSAGE BITES RECIPE - (3.8/5)
Provided by BearForce
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Lightly grease a baking sheet. Stir together sausage, baking mix, cheese, mashed sweet potato, cinnamon, and salt in a large bowl. Roll into 48 (1 1/2-inch) balls, and place about 1 inch apart on prepared baking sheet. Bake in preheated oven until sausage balls are cooked through and deep golden brown, about 20 minutes. Stir together jelly and mustard in a small bowl until well blended. (If your jelly is too stiff to blend, microwave mixture at HIGH in 15-second increments until soft enough to stir.) Serve with sausage balls. Note: Sausage balls can be frozen on baking sheet and transferred to ziplock plastic freezer bags for storage. Bake from frozen. (You may need to add 1 or 2 minutes to baking time.)
CHORIZO-STUFFED SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Pierce the sweet potatoes all over with a fork and microwave on a microwave-safe plate until tender, 20 to 25 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 teaspoon salt and a few grinds of pepper; set aside.
- Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5 to 6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture.
- Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint.
Nutrition Facts : Calories 620, Fat 43 grams, SaturatedFat 11 grams, Cholesterol 53 milligrams, Sodium 1236 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 22 grams, Sugar 14 grams
SWEET POTATO & CHORIZO CROQUETTES
Chorizo and paprika add smokiness to these crispy bites. For a harvest party, make them into little pumpkins using pretzel sticks and cilantro leaves.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.
Nutrition Facts : Calories 110 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 174mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CHORIZO AND POTATO SPANISH TORTILLA BITES
Categories Cheese Dairy Egg Pork Potato Appetizer Bake Cocktail Party Cheddar Sausage Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 64 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
- Finely chop white and green parts of scallions and reserve separately.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
- Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.
SWEET POTATO SAUSAGE BITES
Mennonite Farmer Sausage nestled between gooey brie and sweet potato slices. This Grimm's Fine Foods appetizer is gluten free.
Provided by Grimm's Fine Foods
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F.
- Toss sweet potato rounds with olive oil and arrange in a single layer on a sheet pan.
- Bake for 15 minutes or until cooked through (smaller rounds cook faster).
- Top sweet potato rounds with a slice of Brie.
- Slice Grimm's Sausage Bites and add 3 to 4 pieces to each sweet potato round.
- Garnish with cranberries, chopped pecans, and fresh rosemary.
- Apply a drizzle of honey to each round.
- Serve immediately.
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- Toss the cubed or sliced sweet potatoes with about 2 tablespoons of oil, plus a couple of pinches of salt and black pepper, and roast until tender with just a slight bite, about 25-28 minutes; remove from oven and reduce the oven temperature to 350°.
- While the sweet potatoes roast, place a medium pan over medium-high heat, drizzle in a small amount of oil, then add the diced onion; saute the onion, with a tiny pinch of salt and black pepper, for about 2-3 minutes, just until softened.
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