Stuffed Sweet Potatoes, two ways


It feels as though fall has immediately come to Seattle in full force. Evergreen trees have taken on shades of maroon and orange in the course of mere days, and the climate is diving at a rapid rate. Hard to think of a better excuse to similarly dive right into the comfort food this season is so well known for. And while heavy comfort food is coming later next month for Thanksgiving, this stuffed sweet potato is more like a transitionary dish instead of full comfort—it embraces the season but in a lighter, brighter mode.


These chanterelles are truly special mushrooms. These uniquely shaped, golden-hued gems have been available at my local farmer’s market, and in my mind seemed to be the perfect candidate to saute and stuff into a baked sweet potato. I combined them with butter, leeks, and fresh thyme, which really produces a wonderful result. And once stuffed into a sweet potato and garnished with crumbled goat cheese, it all suddenly becomes a flavorful, full-fledged meal. Be sure to head over to La Crema’s blog to get the full recipe.


Now I ended up loving this stuffed chanterelle sweet potato so much that I thought it would be fun to create a meat-focused version as well. Chorizo was my protein of choice, with a little added chard to cut through the saltiness of the meat—plus it’s always nice to add a little extra green into the mix. This is a great version of the dish to make if you are short on time and really like meals that mix sweetness and saltiness in an interesting way.


I went with La Crema’s 2015 Monterey Pinot Noir as the perfect wine pairing for this dish, since it complements all the components so well. It’s spicy, earthy, oaky, and fruity, and with each sip it just gets better and better.

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Chorizo Stuffed Sweet Potatoes

4 medium sweet potatoes

1 lb chorizo

2 cups roughly chopped chard leaves

sour cream, for garnish



Heat oven to 400°F. Line a baking sheet with parchment paper or foil.

Pierce each potato several times with a fork then place on the prepared baking sheet. Bake the potatoes until tender, this can take anywhere from 45 min to 1 hr. Remove baking sheet from oven and set aside.

Add the chorizo to a large skillet set over medium heat and cook until meat is fully cooked through. Add the chard and cook for about 1 minute, then remove the pan from heat. The residual heat from the meat and pan will continue to wilt the chard, so just keep stirring a few times until the chard has wilted.

Slice each potato lengthwise and use a fork to fluff up the flesh. Divide the chorizo amongst the sweet potatoes and garnish with a little bit of sour cream. Enjoy right away!