Superbowl Snacks: Avocado Chorizo Sweet Potato Skins

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I really wish I was eating some kind of nut butter right now. I don’t have any nuts available though. The problems I deal with daily are immensely frustrating.

My thumbs are starting to look, and feel, like they are going to fall off. The hook grip is beginning to get the best of me. If you don’t know what the hell I’m talking about, it’s totally cool, most people don’t. So imagine this. Put your hands on the steering wheel, wrap your thumbs around it tightly, then wrap your fingers around the steering wheeling AND over your thumb. Now imagine that on a barbell. Got it? Good. So when I’m trying to lift heavy weight in a somewhat gracious movement over my head, my thumbs tend to turn a weird color from the pressure. Like a hint of chocolate color. I usually have some sort of chocolate on my fingers, but not my thumbs, that would just be weird. So it’s definitely from the hook grip. And you know what’s even more weird? I kinda like it. It’s not sexy, but I’m totally into it. Totally.

I figured out something that is very important. It’s something I judge people based on. Their Facebook quotes. Yep, I’m THAT shallow. But seriously, I LOVE reading what kind of quotes people decide are good enough to put on their informational section on facebook. I love all my quotes. That’s why I put them on there. Wanna read some? Of course you do!

  • “Great works are performed not by strength but by perseverance.”
  • “We are what we repeatedly do. Excellence, therefore, is not an act but a habit.”
  • “Be patient, be persistent, be consistent.”
  • “Health food may be good for the conscience, but Oreos taste a hell of a lot better.”
  • “shake it.”
  • “Everything will be ok in the end, if it’s not okay, it’s not the end.”
  • “Those who danced were thought to be quite insane by those who could not hear the music.”
  • “You can’t do these workouts unless you’re driven by purpose. Purpose is ultimately the well spring of all happiness.”

Do you feel like you know me better now? You can totally figure out a person based off their quotes. Well, not me. I’m complicated as sh*t though. So that should have just confused you more. But my quotes are based on CrossFit, food, and my ass, so really, my quotes explain me to a T. Tee? Tea? I don’t know.

Anywho. Jason LOVED this dish. Seriously, loved it. He called it his ‘pick of the week’. When I think of watching sports, I think of potato skins. Like the ones you get at Chili’s or Ruby Tuesday’s or some other sh*t-for-a-restaurant place. So I made up my own. Better tasting AND better for you.

Oh by the way, I didn’t lie to you. There WILL be one more post today. BUT you have to come back later. Tricked you b*tches. Sorry, that was rude. The b*tches part.

 

Superbowl Snacks: Avocado Chorizo Sweet Potato Skins

4.5 rating
15 reviews
PREP 40 mins
COOK 20 mins
TOTAL 1 hr
Yields 3-6

INGREDIENTS :

  • 1lb chorizo
  • 3 sweet potatoes
  • 1/2 red onion, diced
  • 2 ripe avocados, halved and seeds removed
  • 1/2 lime, juiced
  • 1/2 lemon, juiced
  • 1 teaspoon cumin
  • 2 tablespoons Coconut Oil
  • salt and pepper, to taste
  • 1 tablespoon almond flour

DIRECTIONS :

  1. Preheat oven to 425 degrees.
  2. Use a fork to poke some holes in your sweet potatoes. Place on a baking sheet and bake for 25-30 minutes or until sweet potatoes are soft when you poke them. (Time will range depending on how fat they are. I used thin ones)
  3. While your sweet potatoes are baking, pull out a large skillet, place over medium heat and add your chorizo to it. Use a wooden spoon to break up your chorizo while it cooks.
  4. When chorizo is halfway done cooking, add your onions to sweat it out.
  5. When your chorizo is cooked completely through, put your chorizo mixture on a plate with a paper towel to soak up some of the excess fat and to cool.
  6. Now pull out your handy dandy food processor. Use a spoon to scoop out the inside of your two avocados and place in the food processor. Mix until you get a smooth paste.
  7. Add your lime, lemon, cumin and a bit of salt. Pulse until mixed thoroughly.
  8. Place your chorizo and ¾ of your avocado mixtures in a large bowl to incorporate. Leave the other ¼ of avocado mixture for toppings.
  9. When your sweet potatoes are done cooking, let cool, cut in half, scoop out insides (leaving about ½-1 inch of sweet potato still inside) of sweet potato, and use a pastry brush to brush on coconut oil on the inside and all around the sweet potato.
  10. Place back on cooking sheet and in the oven for another 10-15 minutes or until crispy.
  11. Once potatoes are crispy, add your avocado and chorizo mixture into your sweet potato, top off with a little sprinkle of almond flour, and place back in the oven for around 5 minutes.
  12. Top off your your leftover avocado mixture. Kinda like a scoop of sour cream on top. Diggin it.
  13. Finally consume!

by

INGREDIENTS :

  • 1lb chorizo
  • 3 sweet potatoes
  • 1/2 red onion, diced
  • 2 ripe avocados, halved and seeds removed
  • 1/2 lime, juiced
  • 1/2 lemon, juiced
  • 1 teaspoon cumin
  • 2 tablespoons Coconut Oil
  • salt and pepper, to taste
  • 1 tablespoon almond flour

DIRECTIONS :

  1. Preheat oven to 425 degrees.
  2. Use a fork to poke some holes in your sweet potatoes. Place on a baking sheet and bake for 25-30 minutes or until sweet potatoes are soft when you poke them. (Time will range depending on how fat they are. I used thin ones)
  3. While your sweet potatoes are baking, pull out a large skillet, place over medium heat and add your chorizo to it. Use a wooden spoon to break up your chorizo while it cooks.
  4. When chorizo is halfway done cooking, add your onions to sweat it out.
  5. When your chorizo is cooked completely through, put your chorizo mixture on a plate with a paper towel to soak up some of the excess fat and to cool.
  6. Now pull out your handy dandy food processor. Use a spoon to scoop out the inside of your two avocados and place in the food processor. Mix until you get a smooth paste.
  7. Add your lime, lemon, cumin and a bit of salt. Pulse until mixed thoroughly.
  8. Place your chorizo and ¾ of your avocado mixtures in a large bowl to incorporate. Leave the other ¼ of avocado mixture for toppings.
  9. When your sweet potatoes are done cooking, let cool, cut in half, scoop out insides (leaving about ½-1 inch of sweet potato still inside) of sweet potato, and use a pastry brush to brush on coconut oil on the inside and all around the sweet potato.
  10. Place back on cooking sheet and in the oven for another 10-15 minutes or until crispy.
  11. Once potatoes are crispy, add your avocado and chorizo mixture into your sweet potato, top off with a little sprinkle of almond flour, and place back in the oven for around 5 minutes.
  12. Top off your your leftover avocado mixture. Kinda like a scoop of sour cream on top. Diggin it.
  13. Finally consume!

by

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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60 thoughts on “Superbowl Snacks: Avocado Chorizo Sweet Potato Skins”

  1. These look awesome! Seriously the combo of the green and the roasty orange color are so nice together–going on my shopping list for the week…

    These are great quotes- I always draw a blank when I’m filling in the info, and then later I think of/ hear something…

      1. Juli – These were amazeballs! I didn’t have any chorizo (and I was to lazy to get out of my sweats and go to the store) so I used ground beef and a bunch of spices – I think this might be my favorite recipe (and you have soooo many good ones!)

  2. Everything about these looks perfect. I love that a lot of paleo foods are actually crowd pleasers, so there’s not that weird look from friends like- oh this one must be that strange paleo food she eats. I think i’m planning on something with bacon for my superbowl party!

  3. soooo, in step 9 where you say to scoop out the inside of the sweet potato, do i mix that scooped out portion in with the chorizo/avocado mix, or do i just eat it to hold me over until the skins come back out of the oven?

    1. Never a dumb question Joan! Hells yes you can. i would wash them before, but sh*t yeah! They are the best part. Some people don’t, but those people are dumb.

  4. Your food is fantastic, and I totally get the CF references and have also experienced the sore thumbs from the hook grip (“Grace” gets me worse than anything. It’s not the clean so much but if I keep the hook during the jerks, numb-thumb). Your steadfast position against all things sports-viewing related (especially football) is problematic to our relationship you see. “Chopped” is good TV. Jersey Shore and The Biggest Loser are not. We need sports. Done.

    1. The first time my thumbs went numb, I was pretty damn freaked out. And annoyed. But Tom, our relationship may always be challenged when it comes to the TV. When we actually do hang out someday though, because we will, we will just keep it on the food network. deal?

  5. Oh man! What is it when your eyes have an orgasm? I’m not even watching the bowl because it doesn’t end until 4am in Italy (and because they don’t play the commercials) but I will be pigging out on all these recipes on Sunday, regardless.

  6. These look delicious! I may have to make them this weekend. And in response to your next post about guys having to smell good, hell yeah! Today this cute guy at work who is probably not even legal yet walked by me and smelled so good, I was like dang, maybe I should consider cradle robbing.

  7. Made these yesterday, but accidently bought japanese sweet potatoes (yellow inside) but they were delicious and a total hit! Between this and some chili I made, I managed to have a 100% paleo Superbowl – Thanks!!!

  8. Managed to get price-gouged on nitrate-free dry-cured Palacios Chorizo so I used that instead of standard chorizo, but after a few minutes in the pan they were soft, so it all worked well in the end. The sausage could probably be subbed-out for ground-anything, so there’s versatility here!

    Despite doing this Saturday night, the reheat on Sunday was easy and the scoop of “avocado sour cream” went missing (by “missing” I mean I ate it on Saturday). The scooped-out sweet potatoes were used to make those cranberry breakfast cakes, so no food went to waste.

    Once I brought them in, someone tried cutting the halves into several pieces. Screw that, this isnt communist Russia, these things are meant to be eaten in one big piece. Sharing? It’s the Superbowl, not kindergarten. Get your own damn skins.

  9. We made these for our super bowl party, they were a hit, we had left over stuffing and I bought bigger sweet potatoes and had them for dinner the next night, yum! Non paleo eaters loved them as well

  10. Regarding the bruised thumbs…because of my job, I often have blood dried on my hands. I was trying like the dickens to scrub off that dang blood on my thumbs. It took me WEEKS to realize it was from the danged hook grip. You crack me up.

  11. Oh my god. This is the third recipe I have made from your blog, and all of them have been to-die-for delicious. The combination of the sweetness of the tater and the salty guac/sausage mix is sooo good. Thank you so much for your awesome humor and AMAZING recipes. It’s so refreshing to find a paleo blog written by someone who has as big a potty mouth as I do! 🙂

  12. Yeah, I’m TOTALLY making this for dinner. Don’t need no stinking football game to make these! LOL! Thanks for sharing this one, I know my boys and hubby will love it!

  13. Hi Juli:

    I love your sense of humor, so I’m going to assume you won’t take offense when I play devil’s advocate regarding sweet potatoes and the Paleo diet 😉

    I’ve been reading about sweet potatoes and love them. But there are two things that is concerning:

    1. Your recipe looks good but the thing with Sweet potato skins as mentioned on Paleohacks.com>>>”….Fungal infections, lectins etc.. I would encourage you to still peel your sweet potatoes…”

    2. The Paleo diet only allows carbs such as sweet potatoes and yams. Well, both have a glycemic load of 20+ (20 or > = high glycemic load. 10 or < = low)

    I "need" my carbs to workout. So, won't I be spiking my glucose/insulin levels throughout the day since there's no "real carbs" that's low glycemic on the Paleo diet?

    Thanks for letting me play the devil, Juli. Looking forward to what you have to say.

    Charlie

  14. These are THE BEST. I have made them three times, but because I didn’t have the patience to crisp the skins last time I have to confess that I just made the mush. It looks like turd fishin’ but tastes like amazing. Even the leftovers taste good right out of the fridge!

  15. I made these for dinner tonight. They are so delicious!!!!!!!!!!!!! Even my husband, who doesn’t like sweet potatoes much, enjoyed them. A big “thumbs up” Thank you for sharing your recipe!

  16. I absolutely enjoy your use of chorizo – it is a very underused here in Europe. We only use Prosciutto for such recipes. I will try your recipe today, Thank you!

  17. This could be a really dumb question…but…do I have to add the almond flour? I have all the ingredients to make this except that…so I’m curious how it would effect it if I didn’t use it? Is it for flavor?

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