Mirage Recipe
Prep: 25 mins
Cook: 1 hour 20 mins
Serves: 8 pieces
These Crispy Sweet Potato Skins with Chili Chocolate Sour Cream transform a humble ingredient into a bold and memorable appetizer. Roasted until tender, then baked again to achieve irresistibly crisp edges, the sweet potato skins offer the perfect balance of earthy sweetness and satisfying crunch. These crispy bites are then topped with chorizo, paprika, old cheddar, and a chili chocolate sour cream to amp up the sweet and spicy flavours. Each bite delivers layers of texture and flavour, making them an ideal choice for entertaining, sharing, or elevating an ordinary snack into something special.
For more savoury baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Spicy Sweet Potatoes
2 medium
sweet potatoes
2 tbsp
Mirage Margarine, melted (divided)
1 tsp
smoked paprika
1/2 tsp
salt
1/4 tsp
cayenne pepper
1/2 cup
extra old white cheddar
1/4 cup
chorizo, cooked and chopped
4
green onions, chopped
Chili Chocolate Sour Cream
1/4 cup
dark chocolate, chopped
1 cup
sour cream
1 tsp
ancho chili powder
1/2 tsp
ground cumin
1/4 tsp
ground cayenne pepper
Directions
Spicy Sweet Potatoes
Preheat oven to 425°F.
Pierce sweet potatoes all over with a knife. Brush potatoes with half of the Mirage Margarine, wrap each potato in foil and place in preheated oven. Bake until fork tender, about 40 to 50 minutes.
Once cool enough to handle, cut sweet potatoes in half lengthwise. Scoop out flesh leaving a ½ inch (1 cm) border.
Increase oven temperature to 450°F, and line a baking sheet with parchment.
Cut sweet potatoes in half lengthwise and place on prepared baking sheet. Brush both sides of potato skins with remaining margarine.
Sprinkle the flesh side of the sweet potatoes with smoked paprika, salt, and cayenne pepper. Bake, flesh side down, for 10 minutes; flip and bake for an additional 10 minutes.
Chili Chocolate Sour Cream
While the potato skins are baking, melt chocolate in a double broiler, or in a bowl set over a pot of simmering water (the bowl should not touch the simmering water), stirring until melted. Remove from heat and stir in 2 tbsp of sour cream to temper the chocolate. Stir in remaining sour cream, ancho chili powder, cumin, and cayenne powder.
Assembly
Top each baked potato skin with shredded cheese and cooked chorizo; bake for 5 minutes or until cheese is melted.
Garnish potato skins with chopped green onions and serve with chili chocolate sour cream.
