Search the website

Pati's Mexican Table : TV Recipes

Pati Jinich

WARM SWEET POTATO SALAD WITH CHORIZO
Ensalada Calientita de Camote y Chorizo
Makes 4 to 6 servings

INGREDIENTS
3 lbs sweet potatoes (about 3 large sweet potatoes), peeled and cut into bite-size chunks
3 tbsp olive oil
1 cup orange juice, preferably freshly squeezed
1/2 tsp brown sugar
3/4 tsp kosher or sea salt
1/4 tsp freshly ground black pepper
8 oz fresh, uncooked Mexican chorizo, casings removed and coarsely chopped
1 jalapeño pepper, stemmed and seeded if less heat is desired
1/3 cup red onion, chopped
1/3 cup cilantro, chopped

TO PREPARE
Bring a large pot of salted water to a boil over high heat. Add the sweet potato pieces, once it comes back to a boil, reduce the heat to medium; simmer for about 10 minutes, until almost tender and a knife can go through without breaking a piece. Drain, and transfer to a baking dish large enough to hold the pieces almost in a single layer.

Preheat oven to 400 degrees.

Whisk together orange juice, oil, sugar, salt and pepper in a medium bowl. Pour the mixture over the sweet potatoes and toss to coat evenly. Roast for about 20 minutes, turning them after about 10 minutes, until the potato pieces have started to brown and the sauce has thickened. Remove from the oven.

Meanwhile, cook the chorizo in a medium skillet over medium-high heat; use a wooden spoon of spatula to break it into smaller pieces as it cooks. After 5 to 6 minutes, when it has nicely browned and crisped, use a slotted spoon to top the hot sweet potatoes.

Sprinkle the jalapeño, red onion and cilantro on top, and toss gently to combine. Serve warm.


Comments

This is a great combination of flavors. I cut back 1/2 on the chorizo as I am already a fat American, but otherwise kept to the script. I can’t wait to try it out with a larger group.

Jeff, I’m so happy you enjoyed the dish (even with less chorizo!) Let me know how it goes with a larger group!



Hey Pati. I love your show! This dish was great, but my sweet potatoes were more steamed than roasted. I used a 3.5 qt braising dish that looks like yours. Maybe yours is a 5qt or maybe I boiled the potatoes too long? The flavors are delicious!

Hi Brian, The important thing when cooking the sweet potatoes is to make sure you don’t overcrowd them. Maybe you need to roast them longer. Also, every oven is different, so raising the temperature of your oven about 20 degrees might also help. I hope this helps!



Hey Patti,
Tried your recipe for Warm Sweet Potato Salad with Chorizo. Had a problem in arise in the
preparation. How do you get the sweet potatoes to roast or the sauce to brown or carmelize
with only 1/2 teaspoon of brown sugar? Should the recipe call for more?

Hi Joyce,
Thank you for your comment. As the potatoes cook in the oven, the sauce should caramelize and thicken, and only require 1/2 teaspoon of brown sugar. Please let me know if you have any other questions!



This was easy to prepare. My family loved them
Very inexpensive recipe but with a very good flavor not too spicy about medium spicy, very well balanced fflavors


Simply put,
THANK YOU!
We watched the episode this afternoon and we decided to try the recipe and it was WONDERFUL!
THANK YOU!
Ashwin

:) You are very kind Ashwin



Hi Pati. I don’t watch a lot of television unless it is a PBS program. Today I happended upon your show for the first time and I’m so happy I found it. I will watch every episode. Also, I love your website. It’s so user-friendly and visually pleasing.
I feel inspired. You have a fan for life!

Thank you Mae for your sweet comments! :)



Hello Pati,
I am really looking forward to making this recipe! I am planning on making for a party and am wondering if it would be best to prepare completely at home (minus the garnish) and warm up at the party? Since it is meant to be served warm, is this the best way? Thanks so much.

Hola Patty, Yes, you can make the dish before hand and warm it at the party and top it then with the fresh garnishes. It is also super tasty after it has cooled down. Whatever you prefer! :)



i just saw youre show that just aired today about chorizo and i was wondering whats youre favorite chorizo brand?

I live in Washington, DC and there is a local brand here I really like called Logan’s http://www.logansausage.com/products/chorizo/. But if not, Whole Foods makes a really good one too!



Pati, thanks for the recipe. I saw the program yesterday and tried it this evening. Great mix of flavors.


I saw this on TV and just had to try it. I was so pleased to see that Pati responded to the comments, but frankly i had the same problem with the potatoes being more steamed in texture than i’d like. so, i simply (the next time i made it) cut the potatoes, seasoned with salt and pepper and a little olive oil and roasted them for 20min. at 400 degrees. then topped them with the chorizo/orange juice sauce and other toppings..they were delicious!

Hola Wendy, I love how you adapted the recipe to your own liking! That’s one of my favorite parts about cooking :)



I wonder if the sweet potato problem is one of name. There are a lot of different sweet potatoes out there and some are dryer than others. Also, during part of the year, we can only buy the ones that have been (heat) treated to keep longer.

Then there’s the confusion with yams, which in some stores are sold as sweet potatoes (and even vice versa).

I’d guess that cooking until the insides of the cubes are just beginning to give will work. I do plan to try this soon (after I get to the Mercado for chorizo) and I was trying to work through potential problems in advance.


Hola Pati,

¡Me encanta tu programa! I am doing this dish for a Christmas Party. I wanted to know your opinion on using a Crock Pot to keep the food warm? Do you think it would make the potatoes too mushy? Thanks so much!

Hola Kristin, You may use the crock pot to keep it warm…I would keep on a very low setting (maybe 200 to 250 degrees), so the potatoes don’t overcook. Hope everyone enjoys!




Leave a Comment


Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2014 Mexican Table, LLC. All rights reserved.
 
Get the Newsletter