Sweet Potato Chorizo Lettuce Wraps

Take a break from grilling this summer and try this recipe I found at Pink Parsley! This quick and easy week night dish is full of flavor but still light and relatively healthy. Pair this with some fruit and you have a great meal!

Chorizo and Sweet Potato Lettuce Wraps
Pink Parsley

Chorizo-Sweet Potato Filling:
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup frozen corn
3 Tablespoons canola, divided
2 teaspoons ground cumin
pinch of cayenne
pinch of sugar
kosher salt
1 cup chopped white onion
10-12 ounces chorizo, casings removed (soy or pork both work!)
juice from 1 lime
1/2 cup chopped fresh cilantro

Cilantro cream:
1 cup Greek yogurt
2 T freshly squeezed lime juice
2 T chopped fresh cilantro
pinch of salt
To assemble:
1 head of lettuce, leaves separated, washed, and dried
1 cup crumbled feta
Additional lime wedges, for garnish

Preheat oven to 450 degrees. Place sweet potato cubes and corn on a large rimmed baking sheet. Drizzle with 2 T of the oil and sprinkle with cumin, cayenne, sugar, and a good pinch of salt. Use your hands to toss the vegetables and coat them well with the oil and spices. Spread them into a single layer and roast for 15-20 minutes, stirring a couple of times during roasting, until the potatoes are tender browned in spots.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Saute the onion, stirring occasionally, until golden brown, about 8-10 minutes. Add the chorizo, breaking up the clumps with the woolens spoon. Stir and cook until the chorizo is browned and cooked through, about 5-8 minutes. Add the sweet potato mixture to the skillet, then stir in the lime juice and cilantro. Taste and season with additional salt if necessary.
As the chorizo mixture is cooking, combine the sour cream, lime juice, and chopped cilantro in a small bowl. Stir to combine, adding a pinch of salt to taste.
Assemble the wraps by putting a couple spoonfuls of filling into the middle of a lettuce leaf. Drizzle with the cilantro cream sauce and sprinkle with feta. Serve with extra lime wedges.

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