Sweet Potato & Chorizo Hand Tarts

Sweet Potato & Chorizo Hand Tarts

I was a bit leery at first that the chorizo might be to spicy, but it was not. I actually liked the filling so much I think it would make a great enchilada filling.

The original recipe call for refrigerated pie crust,,not in my house. So I made a double batch of 2 crust pie dough. I rolled it out and cut into 8 1/2" circles using a bread plate for the pattern. Roll the dough out until its 1/8 inch thick.

For the filing:

1 sweet potato, cut into 1/2 inch chunks
1 tblsp olive oil
1/2 tsp chili powder
kosher salt to taste
1 can (15oz) black beans, drained and rinsed
1/2 tsp cumin
1/2 tsp minced garlic
1 heaping tblsp finely chopped onion (I used a little more)
5 ounces Chorizo
2 ounces cream cheese
1/8 cup cheddar cheese, plus more for topping

Preheat oven to 400 degrees. Toss sweet potato with 2 tsps of the olive oil, kosher salt and chili powder. Spread the potatoes on a foil-lined cookie sheet and roast until fork tender, about 20-25 minutes.

While the potatoes roast, mix the cream cheese and cheddar cheese in a medium bowl. Brown the chorizo in a skillet over med-high heat until its fully cooked. Then pour it over the cheese mixture. Let it melt the cheese for a minute or two before mixing it in. Without wiping out the skillet, add the remaining 1 tsp of olive oil to the skillet. Add the onion, garlic and cumin and toast for about 30 seconds or until fragrant.

Add the beans and cook until they are fully warmed through. Add the bean mixture to the cheese & chorizo; mix gently until well combined. When the sweet potatoes are cooked, fold them into the mixture.


Prepare a baking sheet with parchment paper or cooking spray. Spoon a generous portion of the sweet potato mixture onto each pastry round.Sprinkle with some extra cheddar cheese. Fold the circles over and use a fork to seal the pastry.

Place them on the prepared baking sheet and cut a small hole in the top for the steam to escape. Bake the tarts for 12-14 minutes or until golden brown. Serve with sour cream and/or guacamole.

I baked these for about 30 minutes and they never got golden brown but they were really tasty.

Adapted from Willow Bird Baking.