shredded pepperjack cheesePreheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat sweet potatoes with olive oil and season with salt; place on the prepared baking sheet. Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Cool until easily handled. Cook and stir chorizo, onion, poblano pepper, and garlic in a skillet over medium-high heat until chorizo is cooked through, about 10 minutes. Remove skillet from heat and stir cilantro into chorizo mixture. Slice tops of cooled sweet potatoes horizontally and scoop out some of the flesh, creating "boats" with the peels and remaining flesh. Spoon chorizo mixture into "boats", forming a well in the middle. Crack 1 egg into each well and top with pepperjack cheese. Place boats on the baking sheet. Bake in the oven until egg whites are set and cheese is melted, about 15 minutes.
Add vegetable oil, onion, garlic cloves, curry powder, ginger and salt. PEEL sweetpotatoesand chop into 1/2-in. Stir in chickpeas, drained and rinsed, and continue cooking until sweetpotatoes are tender, about 10 min
For today we will have Chinese-Style Beef, SweetPotato, and Bok Choy Stew for dinner, a simple yet very flavourful dish of tender beef ribs, sweetpotatoesand bok choy in a soup infused with garlic, ginger and five spice giving it some floral notes alongside the umami taste that is perfect with my rice
I would easily choose chorizo over bacon when using as an ingredient to flavour or spice things up, this Spanish sausage just gives a ton of complex flavours comparing to the basic smokey bacon flavour
As a pork lover when I saw this post at Bon Apppetit I told myself I have to do some of them and first on my list was this SweetPotatoand Pork Belly Hash, it was really good and simple you just need a lot of preparation time as the pork is twice cooked