I had sweet potatoes, cabbage, chestnuts, one homemade turkey chorizo link and chimayo chili powder that needed to be used so this is what it became. It did come out delicious……I’m so glad I thought of using the chimayo chili powder…..It has a unique delicious taste. It’s almost raisin-ee and also almost chocolate-ee.It is also smoky, and has a mild delicious heat. Chimayo chili powder is hard to find. You have to look it up on-line and find it. Serving size is always difficult to judge. I’d say that this makes either 4 small side orders or two meals…..so I’ll round it to three servings.

Ingredients for around three servings

1 lb sweet potatoes – peeled, diced (around 3/4 inch I used two different types of sweet potatoes but it doesn’t matter)

1/2 medium cabbage – core removed, diced (around 1 inch)

1/4 cup extra virgin olive oil

sea salt – to taste

fresh ground black pepper – to taste

2 1/2 oz chorizo

3.5 oz packaged cooked peeled chestnuts – slightly chopped

1 lemon – just the fresh squeezed juice

1 Tablespoon chimayo chili powder

Directions

Set oven to 400 degrees F.

Sweet potato cubes and cabbage cubes go on sheet pans. Spray or sprinkle generously with olive oil. Then salt and pepper them to taste.

This goes on the middle rack of your pre-heated 400F oven until the cabbage is crispy and the sweet potatoes start to brown. In my oven this took around 25 minutes but all ovens differ.

While the vegetables are roasting heat up your chorizo in a fry pan on medium-high heat. If yours has casing squeeze it out of the casing and cook it up. Then toss in the chestnuts. Take off heat and set to the side.

In a small mixing bowl combine the lemon juice, honey, and chimayo chili powder.

In a large bowl toss the cooked sweet potatoes, cabbage, with the chorizo, chestnuts, and small bowl of lemon hot honey with chimayo chili.

Serve and ENJOY!!!!!