Sweet Potato Chorizo Boats
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.