Sweet Potato and Chorizo Sausage Bites Recipe

 

Sweet Potato and Chorizo Sausage Bites Recipe

 

These Sweet Potato and Chorizo Sausage Bites bring together smoky, spicy, and sweet flavors in a single, golden treat. Roasted sweet potato cubes get tender inside while achieving a caramelized and slightly crisp outside. They are mixed with crumbled chorizo, which adds a kick of paprika heat. A hint of fresh rosemary and a drizzle of honey finish off each bite with a subtle sweetness that balances the spice from the chorizo. The dish makes for a savory-sweet snack, perfect for party platters, game-day spreads, or a tasty midday treat.

                     Photo Credit: Hector Manuel Sanchez

Why I love it 

I enjoy these bites because they blend the comfort of a hearty breakfast with the fun of a tapas-style snack in an easy-to-eat form. The natural sweetness of the sweet potato pairs well with the bold, smoky flavor of chorizo. This creates a flavor combination that feels both familiar and exciting. Making them is straightforward—just roast, toss, and bake—but the outcome feels special enough to serve to guests. They are also gluten-free, packed with protein, and you can adjust the spice level to fit any taste, making them a reliable recipe for any occasion.

Quick info

Preparation time: 15 minutes

Cooking time: 25 minutes (roasting + final bake)

Total time: 40 minutes

Serves: 4 (about 12-16 bites, 3-4 per person)

Difficulty level: Easy

 

Ingredients (makes 12-16 bites) 

·       2 medium sweet potatoes, peeled and cut into ½-inch cubes 

·       8 oz (225 g) chorizo sausage, casings removed and crumbled 

·       1 tablespoon olive oil 

·       1 teaspoon smoked paprika 

·       ½ teaspoon ground cumin 

·       ½ teaspoon dried rosemary, finely chopped 

·       ¼ teaspoon freshly ground black pepper 

·       ¼ teaspoon sea salt 

·       1 tablespoon honey (optional, for a touch of sweetness) 

·       2 tablespoons crumbled feta cheese (optional, for garnish) 

·       Fresh cilantro or parsley, chopped (for garnish) 

Tools 

o   Large mixing bowl 

o   Baking sheet lined with parchment paper or a silicone mat 

o   Small skillet (for cooking chorizo) 

o   Wooden spoon or spatula 

o   Measuring spoons and cups 

o   Oven-safe brush (optional) 

Instructions 

Step 1.

Preheat the oven to 400 °F (200 °C). While the oven heats, line a baking sheet with parchment to prevent sticking and simplify cleanup.

Step 2.

Season the sweet potatoes: In the large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, rosemary, salt, and pepper. Make sure each piece is well coated so the spices cling to the natural sweetness of the potatoes.

Step 3.

Roast the potatoes: Spread the seasoned cubes in a single layer on the prepared sheet. Roast for about 15 minutes, stirring once halfway through, until the edges are lightly browned and the centers are just tender.

Step 4.

Cook the chorizo: While the potatoes are roasting, heat a small skillet over medium heat. Add the crumbled chorizo and break it apart with a wooden spoon. Cook, stirring occasionally, until the meat is browned and the fat has rendered, about 5-6 minutes. If there is too much grease, you can drain a tablespoon to prevent the bites from becoming oily.

Step 5.

Combine: When the sweet potato cubes are done, remove the sheet from the oven. Transfer the roasted potatoes to a large bowl, add the cooked chorizo (including any rendered fat you kept), and toss gently to mix. If you’re using honey, drizzle it over the mixture now and toss again until everything is shiny.

Step 6.

 Form the bites: Using a spoon, scoop small amounts (about the size of a walnut) onto the parchment-lined sheet, leaving some space between them. Press each mound lightly with the back of the spoon to flatten slightly; this will help them crisp up evenly.

Step 7.

Final bake: Return the sheet to the oven and bake for another 8-10 minutes, or until the tops are golden and a little crisp. Watch them closely; the honey can cause the edges to brown quickly.

Step 8.

Garnish and serve: Remove the bites from the oven and let them cool for a couple of minutes. Sprinkle with crumbled feta (if using) and fresh cilantro or parsley. Serve warm, either on a platter or in a small bowl for easy access.

Approximate macros per serving (based on 4 servings, about 3-4 bites each) 

v  Calories: 320 kcal 

v  Protein: 12 g 

v  Fat: 18 g 

v  Carbohydrates: 27 g 

v  Fiber: 4 g 

v  Sugar: 7 g 

v  Sodium: 620 mg 

What to serve with these bites 

These bites go well with a tangy avocado-lime dip or a simple Greek yogurt-herb sauce that adds a cool creaminess to the spicy chorizo. A crisp green salad dressed with a citrus vinaigrette helps balance the richness, and a glass of chilled rosé or a light Mexican lager complements the smoky flavors nicely. For a brunch twist, serve them alongside scrambled eggs and a fresh fruit salad.

Tips & variations 

·       Crispier texture: After the first roast, let the sweet potato cubes cool for 5 minutes, then give them a quick spray of cooking spray before the final bake. 

·       Extra heat: Add a pinch of cayenne pepper or a dash of hot sauce to the sweet-potato seasoning for a spicier bite. 

·       Cheese lover’s version: Mix shredded cheddar or pepper jack into the potato-chorizo mixture before forming the bites. 

·       Veggie boost: Toss in diced red bell pepper or red onion with the sweet potatoes for added color and sweetness. 

·       Make-ahead: Assemble the bites up to the final bake, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve, adding a few minutes to the bake time.

 

Substitute 

·       Chorizo: Use Mexican chorizo, Spanish chorizo, or substitute with ground turkey seasoned with paprika and chili powder for a lighter option. 

·       Sweet potatoes: Regular potatoes or butternut squash work similarly; adjust cooking time as needed. 

·       Honey: Maple syrup or agave nectar can replace honey for a different flavor. 

Frequently asked questions 

1. Can I make these bites ahead of time? 

Yes. Prepare them up to the final bake, cover, and store in the fridge. Bake fresh when you're ready to serve; they will stay crisp for about 10 minutes after coming out of the oven.

2. How do I keep the sweet potato cubes from getting mushy? 

Roast them until just tender, then let them cool slightly before mixing with the chorizo. Over-mixing when they’re hot can cause them to break down.

3. Is there a way to make these bites spicier without using extra chorizo? 

Add a pinch of cayenne, a few dashes of hot sauce, or a sprinkle of crushed red pepper flakes to the seasoning mix.

4. Can I freeze the assembled bites? 

Absolutely. Freeze the uncooked bites on a tray, then transfer to a zip-top bag. Bake from frozen, adding 5-7 minutes to the final bake time.

5. What’s the best way to reheat leftovers? 

Reheat in a 350 °F oven for 5-7 minutes to restore crispness. Microwaving will make them soggy, so the oven is the better option.

6. Are these bites gluten-free? 

Yes, the ingredients are naturally gluten-free. Just make sure any processed chorizo you use is certified gluten-free.