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Sweet Potato Chorizo Hand Tarts

Recipe: Sweet Potato Chorizo Hand Tarts

Summary: Adapted from Willow Bird Baking, Finalist in the No More ‘Mallows Contest

Ingredients

Sweet Potato Chorizo Hand Tarts

  • 1 medium North Carolina sweet potato (1/2 pound), peeled and cut into 1/2 inch chunks
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • Salt
  • 2 ounces cream cheese
  • 1/2 cup sharp Cheddar cheese
  • 1/4 pound Mexican chorizo
  • 1 heaping tablespoon finely chopped onion
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • 1/2 (15-ounce) can black beans, rinsed and drained
  • 2 teaspoons fresh lime juice
  • 2-crust recipe pie pastry or 1 package refrigerated pie pastry
  • Optional garnishes: lime wedges, cilantro, sour cream, salsa, guacamole
Instructions
  1. Preheat the oven to 400°F. Toss sweet potato pieces with 2 teaspoons of olive oil, the chili powder and salt to taste. Spread sweet potatoes on a foil-lined baking sheet; roast until fork-tender, 20 to 25 minutes.
  2. Meanwhile, in a medium bowl, combine cream cheese and 2 tablespoons of the Cheddar cheese.
  3. In a skillet over medium-high heat, brown the chorizo until it is fully cooked through; spoon it over the cheese mixture; mix well.
  4. Without wiping the skillet, add the remaining 1 teaspoon of olive oil to the skillet over medium heat. Add the onion, garlic and cumin; cook and stir until fragrant, about 30 seconds. Add the beans; cook until fully warmed through. Add bean mixture to the cheese and chorizo; mix gently until combined.
  5. When the sweet potatoes are fully cooked, fold them into the mixture. Add lime juice and salt to taste.
  6. Prepare a baking sheet with parchment paper or cooking spray. Roll out each half of the pie pastry to an 11-inch round (or unroll prepared pastry round) and cut it into 6 triangles. Divide the sweet potato mixture and the remaining Cheddar cheese onto 6 of the triangles. Moisten the edges of the triangles; top each with one of the remaining 6 triangles. Crimp the edges together with a fork; cut a steam vent in each pastry.
  7. Bake on baking sheet until golden brown, about 12 to 14 minutes. Serve warm with lime wedges, cilantro, sour cream, salsa, and/or guacamole.

Yield:  6 servings