Recipe by Cheryl Slocum
- 2 large sweet potatoes (15 oz. each), halved lengthwise
- 1 tbsp. butter, quartered
- 1/2 tsp. ground cumin
- 4 eggs
- 5 oz. fresh chorizo, casings removed
- Sliced scallions and hot sauce, for topping
In microwave, cook potatoes until tender, 6 to 9 minutes. Scoop 1/4 cup flesh from each half (save for another use); season halves. Transfer to baking sheet; add butter and cumin, then crack in eggs. Bake at 375° just until egg whites set, about 14 minutes. In skillet, cook chorizo over medium-high until browned, about 4 minutes. Top potatoes with chorizo, scallions, and hot sauce.