Sweet Potatoes Loaded with Chorizo, Caramelized Peppers and Onions, and Candied Pumpkin Seeds (Paleo)

Warning: when you eat these potatoes you will turn into one of those Food Network cooks that instantly starts describing the delectable flavors they are tasting as soon as the food touches their mouths. I mean, they don't care whether they have food all over their faces, or whether or not they are eating like their mamas taught them (ahem - with their mouths closed!). They just eat and talk... at. the. same. time. It's kinda ridiculous actually. But despite all of that, these potatoes totally turned me into a Giada clone (eeek). 

"Oh my gosh! I can taste the smokiness of the charred red peppers... and the spicy, savory taste of the chorizo! It goes so well with the sweetness of the potato. And these pumpkin seeds... they are sweet and spicy and crunchy all at the same time!!! They are my new favorite thing. I will put them on all of the foods from now on."

<Husband looks at me strangely, hoping I will stop talking soon so he can focus on eating.>

That is exactly what I said yesterday while we devoured these potatoes for lunch. I did not chew with my mouth closed. Sorry, not sorry, Mom. 

Ingredients: 
Sweet potatoes (As many as you want. FYI - One half of a potato was enough for me for lunch, but hubby needed two to fill him up.)
1 pound ground chorizo sausage
Olive oil
1 onion, thinly sliced
1 red bell pepper, chopped
1/2 cup pumpkin seeds (shelled)
1/2 teaspoon honey
1/4 teaspoon chipotle powder
1/8 teaspoon ground cinnamon
Chopped cilantro, optional
Chopped avocado, optional

Place the whole sweet potatoes on a microwave-safe plate and microwave until soft throughout. (This took about 10 - 15 minutes for 3 sweet potatoes, or you can bake them in the oven for about an hour at 350 degrees << mama ain't got time for that). 

While the potatoes are cooking, brown the chorizo in a pan over medium-high heat with a little olive oil, about 10 minutes. Transfer the chorizo to a paper towel-lined dish to remove as much grease as possible.

Wipe the pan out with a paper towel to remove any excess grease, and add a little more olive oil. Add the sliced onion and chopped pepper and saute until caramelized and softened, about 10 minutes. 

Meanwhile, in a small saute pan over medium-low heat, add the pumpkin seeds and roast for about 5 minutes, stirring frequently. Drizzle the honey over the seeds, and sprinkle with the chipotle and cinnamon. Cook for about 2 more minutes, stirring frequently. Remove from the heat and let cool. They will harden slightly as they cool. 

When the potatoes are cooked through and cooled slightly, cut them in half lengthwise. Top with the chorizo, peppers and onions, pumpkin seeds, and cilantro and avocado, if desired.

Now go to town!