Sheet Pan Mexican Chorizo and Sweet Potato Hash
Spiced chorizo sausage and sweet potatoes roast together on a sheet pan for a flavorful and hearty Mexican-inspired hash. This Mexican-inspired pork recipe (gluten-free), ready in about 42 minutes, pairs Mexican chorizo sausage, sweet potatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 ounces, casing removed Mexican chorizo sausage
- 2 medium (about 1 pound), peeled and diced into 1/2-inch cubes sweet potatoes
- 1 medium, diced red bell pepper
- 1 small, diced red onion
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- for serving lime wedges
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 pound diced sweet potatoes, 1 diced red bell pepper, and 1 diced small red onion with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper on a large rimmed baking sheet.
- Step 2: Spread the vegetables evenly on the sheet and roast for 15 minutes.
- Step 3: Remove the sheet pan from the oven and crumble 12 ounces Mexican chorizo sausage over the partially roasted vegetables. Toss gently to combine and spread out evenly.
- Step 4: Return the sheet pan to the oven and roast for another 10-12 minutes until chorizo is cooked through and sweet potatoes are tender, stirring halfway through.
- Step 5: Sprinkle 1/4 cup chopped fresh cilantro over the hash and serve with lime wedges for squeezing on top.
Frequently asked questions
How long does Sheet Pan Mexican Chorizo and Sweet Potato Hash take to make?
Total time is about 42 minutes (15 min prep + 27 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Mexican Chorizo and Sweet Potato Hash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mexican chorizo sausage from drying out.
Can I substitute ingredients in Sheet Pan Mexican Chorizo and Sweet Potato Hash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Mexican Chorizo and Sweet Potato Hash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Mexican Chorizo and Sweet Potato Hash gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
