Maple-Glazed Stuffed Sweet Potatoes

Yield:

Instructions

Preheat your oven to 400°F and set a rack to the middle position. Generously grease a large rimmed baking sheet with olive oil. Lay the potatoes cut side down and slide them around in the oil to prevent sticking. Roast until fully cooked and tender when pierced with a sharp knife, 40 to 50 minutes.

Meanwhile, in a small bowl, stir 1 tablespoon maple syrup into the sour cream. Cover and refrigerate.

Next, set a medium skillet over medium heat until hot. Add 1 tablespoon oil, then the chorizo, using a spatula to press it into a large patty. Cook, without stirring, until browned on one side, 3 to 4 minutes. Flip the patty, then use a wooden spoon to break the chorizo into small pieces and continue to cook until there are no raw pieces left.

In a large skillet over medium heat, warm the remaining 3 tablespoons oil. Add the spinach and garlic, then use tongs to turn the leaves over in bunches until they begin to soften. Add salt and pepper, stir, then reduce heat to low and cover. When the spinach is all wilted, remove it from heat and set aside.

When the potatoes are done roasting, turn them over with tongs. Scoop out just enough of the potato flesh to create a small well in the center of each potato half. Brush each potato generously with the remaining 3 tablespoons maple syrup. Fill the wells with equal portions of spinach and then the chorizo. Top each potato with a dollop of maple sour cream, cilantro, and sliced scallions.