Mexican Chorizo with Sweet Potatoes

This spicy homemade Mexican ground pork sausage is perfectly balanced by roasted sweet potatoes. We prepared this recipe for a Sunday night dinner with friends, and paired it with a lovely light Citrus Avocado Salad. The original recipe is from Enrique Olvera’s Tu Casa Mi Casa: Mexican Recipes for the Home Cook. We adjusted it slightly to accommodate our low-FODMAP diet; it works well for Paleo diets, too. The best part of doubling the recipe? Frying up a few eggs for breakfast the next morning, and serving them with a scoop of these leftovers!

Mexican Chorizo with Sweet Potatoes

This spicy homemade Mexican ground pork sausage is perfectly balanced by roasted sweet potatoes; this recipe works for both low-FODMAP and Paleo diets. Enjoy leftovers with scrambled or fried eggs for breakfast! The original recipe is from Tu Casa Mi Casa.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: dairy-free, grain-free, low-FODMAP, paleo, pork, sugar-free, sweet potato, Whole Life Challenge
Servings: 12
Calories: 672kcal


  • 4 guajillo chiles seeded and deribbed
  • 3 ancho chiles seeded and deribbed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tbsp sweet paprika
  • 1 cinnamon stick 4-5 inch
  • 1 tsp black peppercorns
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1-2 tsp fresh ginger chopped
  • 3-4 green onions chopped
  • 1/2 cup distilled white vinegar
  • 1 tbsp Kosher salt
  • 2 lb ground pork shoulder
  • 3-4 large sweet potatoes or yams 1/2 inch pieces
  • extra virgin olive oil to coat


  • Preheat your oven to 400 degrees. Make the chorizo: toast the chiles in a pan over high heat until fragrant, about 30 seconds each side. Remove from the pan to cool. Add the spices and stir constantly to toast until fragrant, 1-2 minutes. Remove from heat to cool.
  • Combine toasted chiles and spices, bay, and oregano in a food processor and pulse until finely ground. Add the ginger, green onion, vinegar, Kosher salt, and continue to pulse until combined. Add the ground pork and pulse until the entire mixture is combined.*
  • Roast the sweet potatoes: cover a baking sheet with parchment paper. Toss your sweet potatoes pieces in a bowl with extra virgin olive oil; spread out on the prepared baking sheet. Roast in a hot oven for 25-30 minutes, until lightly browned. Remove from oven and set aside.
  • In a large frying pan over medium-high heat, cook the chorizo mixture. Break up the meat as it begins to brown, stirring until you create a finely crumbled mixture that is mostly cooked.  Add the roasted sweet potatoes to the pan, tossing to combine. Continue cooking for a minute or two to allow the sweet potatoes to soak up a bit of the sausage flavor. Remove from heat and serve immediately.
  • Leftovers can be stored and served for breakfast with scrambled or fried eggs. Enjoy!


If you think you might have a difficult time with getting the dried ancho and guajillo chiles to break up in your food processor, you can tear or chop them into 1-inch pieces after toasting them.
*In the original recipe, Chef Olvera recommends storing the raw chorizo mixture in an airtight container in the fridge “for at least 5 days and up to 10 days.” He also suggests you can freeze it for up to one month. We used our mixture immediately after combining in the food processor, and the only issue we had was that some of the dried chili pieces hadn’t completely softening into the meat mixture. It seems likely that if we’d left the mixture to rest for the recommended time period, we may have avoided this issue. It still tasted amazing!
If you have difficulty finding any of the spices or dried chilis at your local grocer, you may be able to purchase them online. Here are links to a few: sweet paprika, cinnamon sticks, black peppercorns, ancho chilis, and guajillo chiles.

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