Last Thanksgiving, my husband became the keeper of the keys, I mean leftovers. By Sunday, he began mumbling about making chili with what we still had in turkey, sweet potatoes, mashed potatoes, and greens. I said, “Go for it.” That he did. He found some cans of beans in the cupboard and some chorizo in the freezer and nothing short of magic happened.
Ever since, I’ve been reminiscing about just how good the chorizo sweet potato combination was. I mean honestly, it is amazing, It’s the smooth sweetness of the sweet potato with the spiced up bang of the chorizo that results in a taste explosion that deserves to be celebrated often. Honestly, I hadn’t had this combination before and feel robbed. Where has it been all of my life? I looked in a few older cookbooks and chorizo really isn’t on the scene. Not in Escoffier’s 1941 printing, not in Vanderbilt’s 1961 book, not in Williams Sonoma Fast & Fresh 2011. Just for old time’s sake, let’s check out one of Warhol’s drawings from Amy Vanderbilt’s cookbook. See above left.
Onward ho! Here’s the only chorizo sweet potato recipe you need, one for meatballs. Southern Living has a recipe but I prefer ours here at Food Process.
CHORIZO SWEET POTATO MEATBALLS with fig dijonnaise sauce
Ingredients: 1.5 lbs fresh made chorizo sausage without casings, 1.5 lbs sweet potatoes, 1.5 cups shredded cheddar cheese, 1 cup cornbread mix, 1 tsp sea salt, 1/2 tsp nutmeg, 1/2 tsp cinnamon. For sauce: Fig jam, seedy dijon mustard, mayonnaise, salt to taste.
- Preheat oven to 350 degrees.
- Boil sweet potatoes until soft, drain from water and hand mash in medium size bowl.
- Add mashed sweet potatoes to the rest of the ingredients in a large bowl and mix well.
- Form balls 1-2 inches in diameter and bake at 350 degrees for 20 minutes.
- For fig dijonnaise sauce: 2 parts fig jam to 1 part mustard and 1/2 part mayonnaise, with added salt to taste. Heat to liquify and serve alongside balls.