Smoky and spicy, cured Spanish chorizo infuses melted butter with its rich color and flavor, balancing the natural sweetness of these tender roasted sweet potatoes. Scoring baked sweet potatoes and then broiling them gives them a hint of smoke and lets the chorizo butter soak into every bite.

November 2021


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Place potatoes on a large rimmed baking sheet. Rub with 1 tablespoon oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Roast in preheated oven until tender, 45 to 55 minutes. Remove from oven; let cool 5 minutes.  

  • Meanwhile, process chorizo in a food processor until finely chopped, about 15 seconds. Heat 1 tablespoon oil in a medium saucepan over medium. Add chorizo; cook, stirring often, until fat has rendered and chorizo is almost crisp, 5 to 7 minutes. Remove from heat. Gradually stir in butter until melted. Stir in lime juice. Season with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. 

  • Reposition oven rack 6 to 8 inches from heat. Increase oven temperature to broil. Cut each potato in half lengthwise; cut each piece in half crosswise. Return potatoes to baking sheet. Using a knife, score the flesh of each potato in a crosshatch pattern. Drizzle evenly with remaining 1 tablespoon oil; season with remaining 1/2 teaspoon salt. Broil in preheated oven until lightly charred, 3 to 5 minutes. 

  • Reheat chorizo butter over low until warm. Transfer potatoes to a platter, and top with chorizo butter. Garnish with cilantro; serve with lime wedges.  

Make Ahead

Prepare sweet potatoes through step 1; refrigerate in an airtight container overnight. Let come to room temperature before broiling. Butter can be refrigerated in an airtight container overnight; reheat in a saucepan over medium-low until melted.