'Turn baked sweet potatoes into a meal with chorizo studded with pine nuts. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/32hhv65 Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chorizo-Stuffed Sweet Potatoes Recipe courtesy of Food Network Kitchen Total: 35 min Active: 20 min Yield: 4 servings Level: Easy Ingredients 4 medium sweet potatoes 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 tablespoon pickling spice 1 cup plain fat-free Greek yogurt 1 clove garlic, minced Kosher salt and freshly ground pepper 1/4 cup golden raisins 8 ounces fresh chorizo, casings removed 2 tablespoons pine nuts Chopped fresh mint, for topping Directions 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ChorizoStuffedSweetPotatoes #FNCravings #FoodNetwork Chorizo-Stuffed Sweet Potatoes | Food Network https://youtu.be/nQXcXdufc00'
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