Pork Chorizo & Sweet Potato Bake with Cilantro Sauce & Dates
Fast & Easy

Pork Chorizo & Sweet Potato Bake

with Cilantro Sauce & Dates

35 MIN
4 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This hearty bake combines tender sweet potatoes, sweet peppers, dried dates, and rich chorizo, which all come together under a drizzle of creamy cilantro sauce.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Pork Chorizo & Sweet Potato Bake with Cilantro Sauce & Dates
Title
  • 18 oz Pork Chorizo
  • 1½ lbs Sweet Potatoes
  • ½ lb Sweet Peppers
  • 2 Scallions
  • ½ cup Cilantro Sauce
  • 2 oz Dried Medjool Dates
  • 1 oz Sweety Drop Peppers
  • ⅓ cup Crispy Onions
  • ¼ cup Sour Cream
time-saving
tips & techniques
Prepare & bake the sweet potatoes
1 Prepare & bake the sweet potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Transfer to a large baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 20 minutes. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, cut off and discard the stems of the sweet peppers; remove the cores. Quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pit and roughly chop the dates.

Finish the bake
3 Finish the bake

To the baking dish of partially baked sweet potatoes, add the quartered sweet peppers, sliced white bottoms of scallions, chopped dates, and chorizo (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper. Bake 14 to 16 minutes, or until the chorizo is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

Make the creamy cilantro sauce & serve your dish
4 Make the creamy cilantro sauce & serve your dish

Meanwhile, in a bowl, combine the sour cream and cilantro sauce; season with salt and pepper. Stir to combine. Serve the finished bake topped with the sweety drop peppers, creamy cilantro sauce, crispy onions, and sliced green tops of scallions. Enjoy!

Tips from Home Chefs

Prepare & bake the sweet potatoes
1 Prepare & bake the sweet potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Transfer to a large baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 20 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, cut off and discard the stems of the sweet peppers; remove the cores. Quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pit and roughly chop the dates.

Prepare the remaining ingredients
Finish the bake
3 Finish the bake

To the baking dish of partially baked sweet potatoes, add the quartered sweet peppers, sliced white bottoms of scallions, chopped dates, and chorizo (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper. Bake 14 to 16 minutes, or until the chorizo is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

4 Make the creamy cilantro sauce & serve your dish

Meanwhile, in a bowl, combine the sour cream and cilantro sauce; season with salt and pepper. Stir to combine. Serve the finished bake topped with the sweety drop peppers, creamy cilantro sauce, crispy onions, and sliced green tops of scallions. Enjoy!

Make the creamy cilantro sauce & serve your dish
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