Brunch is a time to break out with your most creative munchies, especially if you aim to impress. These Sweet Potato Chorizo Boats with cream and eggs will do just that. It’s all about the element of surprise! The sweet potatoes as a base for the chorizo and egg makes for a creative combo that your sweetheart will love. And drizzled with Cacique’s Crema Mexicana adds an even more decadent taste.
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HOW TO MAKE IT
- Wash and bake the potatoes at 400 degrees for forty minutes. While they are baking, cook the chorizo according to package directions. Place on a paper-towel lined plate, cover and set aside. Scramble four medium-sized eggs, set aside.
- When potatoes are done baking, remove from oven and slice lengthwise down the center. Use a knife to cut around the edges, then a spoon to remove the inside of the sweet potato. Set aside for use in another recipe. Place the sweet potato boats on a platter. Spoon in the egg, followed by the chorizo. Drizzle with the Crema Mexicana. Sprinkle with fresh parsley or chives. Serve.