Pampas Sweet Potato Pie with Red Chorizo, Corn, and Criollo Cheese Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato in a baking dish, toss with 15 ml (1 tbsp) olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 30 minutes, or until very tender.

2. 2

   While the sweet potato roasts, heat a large skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil, the onion, and the red bell pepper. Cook for 6 to 8 minutes until softened.

3. 3

   Add the garlic and cook for 30 seconds. Stir in the chopped red chorizo and cook for 3 minutes so it releases its fat and aroma.

4. 4

   Add the ground beef, breaking it up with a spoon. Cook for 6 to 7 minutes until browned and no longer pink.

5. 5

   Add the sweet paprika, cumin, 1/2 teaspoon dried oregano, the remaining salt, and black pepper. Mix well, then add the tomato purée and corn kernels. Cook 4 minutes more until the filling is juicy but not runny.

6. 6

   Remove from the heat and mix in the green olives and fresh parsley. Taste and adjust seasoning if needed.

7. 7

   Once the sweet potato is ready, transfer it to a bowl and mash it into a rustic purée. Let it cool for 5 minutes, then mix in the beaten egg.

8. 8

   Lower the oven temperature to 200 °C / 400 °F. In a baking dish about 28 x 18 cm / 11 x 7 in, spread half of the sweet potato purée into an even base. Spoon all the beef and chorizo filling over it.

9. 9

   Cover with the remaining sweet potato purée. Sprinkle the criollo cheese, breadcrumbs, and the remaining 1/2 teaspoon dried oregano over the top.

10. 10

    Bake for 18 to 20 minutes at 200 °C / 400 °F, until the cheese is melted and the top is golden. For deeper color, broil for 2 more minutes, watching closely.

11. 11

    Let rest for 8 minutes before serving so the pie sets and slices more neatly.