Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) sweet potatoes, scrubbed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 3/4 tsp fine sea salt, divided
- 1/4 tsp black pepper
- 8 oz (225 g) Mexican chorizo, casing removed
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (80 g) sour cream or crème fraîche
- 1 small garlic clove, minced
- 1 heaping cup (4 oz / 115 g) shredded mozzarella
- 1/3 cup loosely packed fresh cilantro leaves, chopped
- Optional: pinch red pepper flakes, lime wedges for serving
Do This
- 1. Preheat oven to 425°F (220°C). Lightly oil a baking sheet and a shallow 9–10 inch (23–25 cm) baking dish or oven-safe skillet.
- 2. Slice sweet potatoes into 1/4-inch (6 mm) rounds. Toss with olive oil, smoked paprika, 1/2 tsp salt, and pepper. Spread in a single layer on the baking sheet.
- 3. Roast sweet potatoes 20–25 minutes, flipping halfway, until tender and lightly browned. Reduce oven to 400°F (200°C).
- 4. While potatoes roast, cook chorizo in a skillet over medium heat 6–8 minutes, breaking it up, until browned and cooked through. Drain excess fat if needed.
- 5. Whisk heavy cream, sour cream, garlic, remaining 1/4 tsp salt, and a pinch of smoked paprika. Pour into the prepared baking dish.
- 6. Arrange roasted sweet-potato rounds in the cream (slightly overlapping), scatter chorizo on top, then sprinkle with mozzarella.
- 7. Bake 8–10 minutes at 400°F (200°C) until bubbly and the cheese is melted and starting to brown. Rest 5 minutes, top with cilantro, and serve hot.
Why You’ll Love This Recipe
- Comforting and elegant at the same time: creamy, cheesy, and beautifully layered.
- Big flavor payoff from simple ingredients: smoky chorizo, sweet potatoes, garlic cream, and fresh cilantro.
- Flexible enough to be a cozy main dish or a standout side for a dinner party.
- Mostly hands-off: roast, assemble, bake, and bring it straight to the table in the same dish.
Grocery List
- Produce: Sweet potatoes, garlic, fresh cilantro, limes (optional)
- Dairy: Heavy cream, sour cream or crème fraîche, shredded mozzarella, (optional) Parmesan
- Pantry: Mexican chorizo, olive oil, smoked paprika, red pepper flakes (optional), fine sea salt, black pepper
Full Ingredients
For the Roasted Sweet Potatoes
- 1 1/2 lb (680 g) sweet potatoes, scrubbed and unpeeled (about 2 medium)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the Chorizo
- 8 oz (225 g) Mexican chorizo, casing removed if in links
- Optional: pinch red pepper flakes if your chorizo is mild
For the Light Cream Base
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (80 g) sour cream or crème fraîche
- 1 small garlic clove, very finely minced or grated
- 1/4 tsp fine sea salt
- Pinch smoked paprika or ground nutmeg (optional, for extra depth)
For Assembling & Serving
- 1 heaping cup (4 oz / 115 g) shredded low-moisture mozzarella cheese
- 2 tbsp finely grated Parmesan cheese (optional, for extra savoriness)
- 1/3 cup loosely packed fresh cilantro leaves, roughly chopped
- Lime wedges, for serving (optional but recommended)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your pans
Set a rack in the center of your oven and preheat to 425°F (220°C). Lightly oil a large baking sheet with a drizzle of olive oil or line it with parchment for easier cleanup.
Grease a shallow 9–10 inch (23–25 cm) oven-safe skillet or baking dish with a little olive oil as well. This will be your serving dish, so choose something that can go from oven to table.
Step 2: Slice and season the sweet potatoes
Scrub the sweet potatoes well and pat them dry. There is no need to peel them; the skins add color, texture, and nutrients. Slice them into thin rounds about 1/4 inch (6 mm) thick so they roast quickly and layer nicely.
In a large bowl, toss the sweet-potato rounds with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until every slice is lightly coated. Spread them out on the prepared baking sheet in a single layer, overlapping as little as possible so they roast instead of steam.
Step 3: Roast the sweet potatoes
Roast the sweet potatoes at 425°F (220°C) for 20–25 minutes, flipping each slice once halfway through. They are done when they are tender in the center and have light golden spots and caramelized edges.
When the potatoes are done, remove the tray from the oven and reduce the oven temperature to 400°F (200°C) for the final bake.
Step 4: Cook the chorizo
While the sweet potatoes are roasting, place a medium skillet over medium heat. Add the 8 oz (225 g) chorizo, breaking it up with a spatula into small crumbles as it cooks. If using red pepper flakes for extra heat, add a pinch now.
Cook for 6–8 minutes, stirring occasionally, until the chorizo is browned, cooked through, and some of the fat has rendered. If there is a lot of excess fat in the pan, drain off most of it, leaving about 1–2 teaspoons for flavor. Set the cooked chorizo aside off the heat.
Step 5: Mix the light cream base
In a small bowl or measuring jug, whisk together 1/2 cup (120 ml) heavy cream, 1/3 cup (80 g) sour cream or crème fraîche, the minced garlic, 1/4 tsp salt, and a pinch of smoked paprika or nutmeg if using. The mixture should be smooth and pourable but lightly thickened from the sour cream.
Pour this cream mixture into the greased oven-safe skillet or baking dish, tilting the dish so it coats the bottom in an even layer. It should look like a shallow pool of sauce (not a deep layer).
Step 6: Layer the sweet potatoes, chorizo, and cheese
Transfer the roasted sweet-potato rounds into the cream-lined dish, arranging them in slightly overlapping circles or rows. Aim for thin, shingled layers so you can still see the pretty edges of the rounds peeking through.
Scatter the cooked chorizo evenly over the sweet potatoes, making sure every bite will get some. Sprinkle the top with shredded mozzarella and, if using, 2 tbsp grated Parmesan for extra savoriness.
Place the dish in the oven (now at 400°F / 200°C) and bake for 8–10 minutes, until the cream is bubbling at the edges and the cheese is fully melted and starting to turn golden in spots. For a more browned top, you can switch to the broiler for the last 1–2 minutes, watching closely so it does not burn.
Step 7: Finish with fresh cilantro and serve
Remove the dish from the oven and let it rest for 5 minutes. This short rest helps the cream thicken slightly so the layers hold together better when serving.
Just before bringing it to the table, sprinkle generously with the chopped cilantro. The fresh, herbal fragrance balances the richness of the dish. Serve hot, straight from the pan, with lime wedges on the side for squeezing over each portion if you like a bright citrusy finish.
Enjoy as a main dish with a crisp green salad or as a luxurious side alongside grilled or roasted meats.
Pro Tips
- Slice evenly for even cooking: Aim for consistent 1/4-inch (6 mm) sweet-potato rounds so they roast at the same rate and layer neatly.
- Dry the potatoes well: After scrubbing, dry the sweet potatoes thoroughly so the oil and seasonings cling better and the slices roast instead of steam.
- Control the heat level: Chorizos vary in spiciness. Taste yours once cooked; if it is milder than you like, sprinkle on a pinch of red pepper flakes before adding the cheese.
- Do not flood with cream: The cream base should just cover the bottom of the dish. Too much liquid will make it soupy rather than silky.
- Use an oven-safe serving dish: A cast-iron skillet or rustic ceramic baking dish makes the recipe feel restaurant-level and keeps it hot at the table.
Variations
- Spanish-style chorizo swap: Use diced cured Spanish chorizo instead of Mexican. Sauté briefly until the edges crisp, then proceed as written. The flavor will be smokier and less saucy.
- Cheese twist: Replace half the mozzarella with shredded Monterey Jack, fontina, or provolone for extra melt and stretch, or add a crumble of feta on top after baking for a salty contrast.
- Veggie-forward version: Reduce chorizo to 4 oz (115 g) and add a layer of thinly sliced red onion or bell pepper alongside the sweet potatoes for extra color and sweetness.
Storage & Make-Ahead
Leftovers keep well. Let the dish cool to room temperature, then cover tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave, or warm the whole dish in a 350°F (175°C) oven for about 15–20 minutes, until heated through and bubbling.
For make-ahead prep, you can roast the sweet potatoes and cook the chorizo up to 1 day in advance. Store them separately in airtight containers in the fridge. When ready to serve, mix the cream base, assemble the dish with the pre-cooked components, and bake as directed, adding 2–3 extra minutes if everything is very cold.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe): Calories: 680 kcal; Protein: 26 g; Fat: 47 g; Carbohydrates: 36 g; Fiber: 6 g; Sugar: 9 g; Sodium: will vary depending on your chorizo and cheese, but approximately 950–1100 mg. These numbers are estimates and will change with ingredient brands and any substitutions.
