I cobbled this recipe together with inspiration from three sites: MyRecipes, food + words, and Pinch My Salt. It was served to a group of twelve diverse diners; some had rarely eaten or enjoyed sweet potatoes before, and one is gluten-averse. At the end of the night, the baking dish was empty.
One large skillet
One large baking dish
3 medium-sized sweet potatoes, peeled and diced (1/2-in.)
1 medium-sized Granny Smith apple, peeled and diced (same size)
½ medium-sized red onion, diced
4 to 5 oz. chorizo, removed from its casing (diced to 1/4-in. size if a harder chorizo)
½ tbsp. ground cinnamon (maybe a little less, to taste)
8 fl. oz. chicken stock
2 tbsp. chopped pecans
pinch of ancho chili powder (maybe more, to taste)
pinch of smoked Spanish paprika (maybe more, to taste)
fresh black pepper
Heat a large skillet to medium heat, add a tablespoon each of butter and olive oil. Add chorizo, render out most of the fat. When chorizo starts to get a little crispy, remove to a paper towel-lined plate and reserve; leave the fat in the pan.
Add onion, season with a pinch of salt and a few grinds of pepper; cook until translucent (3 minutes or so). Add apple and cinnamon, stir to combine. Cook until apple starts to soften. Remove skillet’s contents to a second plate and reserve.
Add another tablespoon each of olive oil and butter to the skillet, plus about a third of the chicken stock. Add the sweet potato, plus a pinch of salt and a few grinds of pepper; stir to coat. Add chili powder and paprika at this point. Allow the sweet potato to cook for 2 minutes undisturbed.
At this point, preheat oven to 350.
Stir sweet potato, adding another third of the chicken stock, and allow the rest of the mixture to cook for 2 minutes undisturbed.
Add a little more stock (reserve a small amount), allow the mixture to continue cooking for 5 minutes. Add the apple/onion mixture, and stir to combine. Add the chorizo, and stir to combine.
Add just enough chicken stock to cover the bottom of a baking dish. Scrape hash mixture into the baking dish, leveling it off loosely. Sprinkle pecans over the top, and evenly space three pats of butter on top of it all. Bake in oven for 5-7 minutes.
Makes about 10-12 servings (1 c. each).