sweet potato salad


Warm Sweet Potato Salad with Chorizo

Warm Sweet Potato Salad with Chorizo

Ensalada Calientita de Camote y Chorizo

Recipe Yield

4 to 6 servings

Cooking time

45 minutes

Rate this recipe

4.60 from 5 votes


  • 3 lbs sweet potatoes peeled and cut into bite-size chunks, about 3 large sweet potatoes
  • 3 tbsp olive oil
  • 1 cup orange juice preferably freshly squeezed
  • 1/2 tsp brown sugar
  • 3/4 tsp kosher or sea salt
  • 1/4 tsp freshly ground black pepper
  • 8 oz fresh uncooked Mexican chorizo, casings removed and coarsely chopped
  • 1 jalapeño pepper stemmed and seeded if less heat is desired
  • 1/3 cup red onion chopped
  • 1/3 cup cilantro chopped

To Prepare

  • Bring a large pot of salted water to a boil over high heat. Add the sweet potato pieces, once it comes back to a boil, reduce the heat to medium; simmer for about 10 minutes, until almost tender and a knife can go through without breaking a piece. Drain, and transfer to a baking dish large enough to hold the pieces almost in a single layer.
  • Preheat oven to 400 degrees.
  • Whisk together orange juice, oil, sugar, salt and pepper in a medium bowl. Pour the mixture over the sweet potatoes and toss to coat evenly. Roast for about 20 minutes, turning them after about 10 minutes, until the potato pieces have started to brown and the sauce has thickened. Remove from the oven.
  • Meanwhile, cook the chorizo in a medium skillet over medium-high heat; use a wooden spoon of spatula to break it into smaller pieces as it cooks. After 5 to 6 minutes, when it has nicely browned and crisped, use a slotted spoon to top the hot sweet potatoes.
  • Sprinkle the jalapeño, red onion and cilantro on top, and toss gently to combine. Serve warm.


16comments inWarm Sweet Potato Salad with Chorizo

  1. Angela Slavich

    Nov 24

    This dish was a hit at our Thanksgiving last night!

    1. Pati Jinich

      Nov 25

      Yay, so glad to hear Angela, thank you!

  2. Kathy

    Nov 24

    Made this as a side dish for Thanksgiving…so tasty!! A great combo of sweet, savory, & spice.
    They had to travel so I cooked the sweet potatoes per the recipe, then refrigerated. To reheat the sweet potatoes, I pan fried with some butter, maybe 10 minutes, then added the chorizo and toppings per the recipe. Surprised how much the sweet potatoes were infused with orange flavor (although I did add the zest of 1/orange with the OJ.)

    1. Pati Jinich

      Nov 25

      Awesome! So glad you liked this recipe and you made it work for you Kathy!

  3. Christina Block

    Nov 18

    I’m going to make this as a side dish for Thanksgiving.

    1. Pati Jinich

      Nov 21

      Yum, I think it is a great combination!

  4. Monica Leon

    Jun 03

    Hola Pati! Do you have a recipe on how to make homemade chorizo. I ha e tried many from the stores and they cook to nothing. No substance mucho grasa..

    1. Pati Jinich

      Nov 25

      I have a recipe that you may like in this blog entry Monica 🙂 https://patijinich.com/chorizo/

  5. Paul

    Oct 02

    Pati, which other dishes might this be served with? Thanks!

    1. Pati Jinich

      Oct 03

      Oh anything! I like to add a cold salad like http://patijinich.com/pati_2020/everyday-green-salad/ or some other side vegetables like http://patijinich.com/pati_2020/roasted-broccoli-cauliflower-with-queso-cotija-dressing/ Enjoy, Paul!

  6. Jenny

    Sep 30

    What would you serve this with the make it a main dish? Tortillas? Lettuce cups?

    1. Pati Jinich

      Sep 30

      I usually eat it on its own as a salad…but it would be great in tortillas or lettuce cups, Jenny.

  7. Phillip Zirkle

    May 27

    This is my second time making it. I decided to add two large poblanos to the dish for more flavor. The dish turned out to be fantastic. The poblanos turned out to make the dish more delicious.

    1. Pati

      May 28

      So glad you made the dish your own, Phillip!

  8. Kelli

    Feb 17

    What?! No Avacsdo?! ?

    1. Pati

      Feb 17


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