Sweet Potato Tot Casserole

Sweet Potato Tot Casserole
Servings: 6 Active Time 20 mins Total Time 1 hr 5 mins


  • 1 large jalapeno pepper
  • 8 ounces Mexican chorizo, casing removed
  • 1 1/2 cups chopped yellow onion
  • 14 ounces frozen sweet-potato tots
  • Nonstick cooking spray
  • 1/2 cup shredded asadero cheese or Monterey Jack cheese
  • 4 large eggs
  • 2 tablespoons whole milk
  • 3/4 teaspoon kosher salt
  • 2 tablespoons Mexican crema

Make It

1. Preheat oven to 350 degrees F. Thinly slice half of the jalapeno and set aside. Remove seeds if desired, and finely chop remaining half of the jalapeno to equal about 1 1/2 Tbs.

2. Heat a large nonstick skillet over medium-high heat. Add chorizo, and cook, stirring occasionally to crumble, until just starting to brown, about 2 minutes. Add onion and chopped jalapeno, and cook, stirring occasionally, until onion is softened, 6 to 8 minutes.

3. Arrange tots in an even layer in a lightly greased 1 1/2-qt. baking dish. Top with chorizo mixture and cheese. Whisk together eggs, milk, and salt. Pour egg mixture over tots.

4. Bake casserole until golden brown and set in the middle, about 45 minutes. Drizzle with Mexican crema and top with sliced jalapeno.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 375, Fat, total (g): 24, carb. (g): 26, fiber (g): 2, sugar (g): 8, pro. (g): 13, sodium (mg): 704, calcium (mg): 134, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.