Follow these steps for perfect results
Cracked pepper and olive oil Triscuit crackers
Chorizo sausage
casing removed, crumbled
Sweet potato
skinned and grated
Hazelnuts
toasted
Olive oil
Fresh rosemary
fresh
Heat olive oil in a skillet on medium heat.
Add grated sweet potato and crumbled chorizo sausage to the skillet.
Saute for 5 minutes, or until sausage is fully cooked and sweet potato is tender.
In a bowl, combine the cooked sweet potato and chorizo mixture.
Top each Triscuit cracker with the sweet potato and chorizo mixture.
Garnish each cracker with toasted hazelnuts and a pinch of fresh rosemary.
Serve immediately.
Expert advice for the best results
For a spicier kick, use hot chorizo.
Adjust the amount of rosemary to your preference.
Toast the hazelnuts in the oven for enhanced flavor.
Everything you need to know before you start
5 minutes
The sweet potato and chorizo mixture can be made ahead of time and stored in the refrigerator.
Arrange the crackers artfully on a serving platter. Garnish with extra rosemary sprigs.
Serve as an appetizer for parties or gatherings.
Pair with a light salad for a complete meal.
Serve at room temperature.
Complements the chorizo and earthy flavors.
Cuts through the richness of the chorizo.
Discover the story behind this recipe
Chorizo is a staple ingredient in Spanish cuisine.
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