Ingredients
- 4 large sweet potatoes
- Extra virgin olive oil (EVOO), for drizzling
- Salt and freshly ground black pepper
- 1 pound chorizo (usually one package), casing removed and sliced into half moons
- 1/2 cup chicken stock (eyeball it)
- 3 tablespoons butter, softened
- 1 cup pumpkin puree
- 1 garlic clove, grated
- 1 chipotle in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
- Zest and juice of 1 orange, juice divided
- A pinch of nutmeg
- 1 cup smoked cheddar cheese, shredded
Description
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Rachael Ray
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