Ingredients – 2 lbs sweet potatoes cut into thirds – leave skins on – 2 tbsp butter – Salt and pepper – 2 tsp smoked paprika – 1 tsp ground cumin – ¼ tsp cayenne – 1 lbs pork chorizo – ¼ cup white wine – 1 small onion chopped – 2 small sweet peppers minced – 2 cups frozen corn kernels thawed – Additional Tabasco as needed
Instructions 1. Add the sweet potatoes to a large pot of cold salted water and bring it to a boil. Boil for 20 minutes, until fork tender. 2. Drain and set aside to cool until safe to handle. When ready, discard skins. 3. Return to the pot, add the butter, and mash with a potato masher or hand mixer. Season with salt and pepper to taste.
4. Preheat the oven to 350 degrees F. 5. In a large, oven safe skillet, toast the paprika, cumin, and cayenne for one minute. 6. Add the chorizo and brown, breaking into small bits, about 7 to 10 minutes.
7. Add the white wine, onion, and pepper. Simmer another 5 minutes until liquid is reduced and almost gone. 8. Stir in the corn and cook until heated through. 9. Spread the mashed sweet potatoes over the top of the skillet and place in the oven to bake for 10 to 15 minutes