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Sweetpotato Chorizo Hand Tarts

Adapted from Willow Bird Baking, Finalist in the No More ‘Mallows Contest
Print Recipe

Ingredients

  • 1 medium North Carolina sweetpotato, 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

  • Preheat the oven to 400° Toss sweetpotato pieces with 2 teaspoons of olive oil, the chili powder and salt to taste. Spread sweetpotatoes on a foil-lined baking sheet; roast until fork-tender, 20 to 25 minutes.
  • Meanwhile, in a medium bowl, combine cream cheese and 2 tablespoons of the Cheddar cheese.
  • In a skillet over medium-high heat, brown the chorizo until it is fully cooked through; spoon it over the cheese mixture; mix well.
  • 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.
  • When the sweetpotatoes are fully cooked, fold them into the mixture. Add lime juice and salt to taste.
  • 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 sweetpotato 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.
  • 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