Sweet potatoes stuffed with chorizo

Ingredients:

• 220 g raw chorizo ​​sausage, casings removed
• 4 medium sweet potatoes
• 1/4 cup + 1 tbsp extra-virgin olive oil
• 1 tbsp. dry marinade
• 1 cup nonfat Greek yogurt
• 1 clove garlic, minced
• 1/4 cup golden raisins
• 2 tablespoons pine nuts
• Chopped fresh mint, for serving

Preparation:

1. Preheat oven to 220°C. Prick the sweet potato with a fork and place in a microwave-safe bowl. Microwave until tender, 20-25 minutes.
2. Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, for about 1 minute. Transfer the herb oil to a mini food processor and pulse for 1 minute. Transfer the herb oil to a medium bowl and add the yogurt, garlic, 1 teaspoon salt, and some freshly ground black pepper; set aside.
3. Soak the raisins in a small bowl in 1/2 cup warm water for 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo ​​and cook, stirring and breaking up the meat with a wooden spoon, until browned, 5-6 minutes. Add the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the meat mixture to a bowl. Drain the raisins and add them to the meat mixture.
4. Place the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with salt and black pepper; rub the potatoes to coat evenly. Bake until the skins are crisp, about 10 minutes. Cut the tops of the potatoes and fluff the flesh with a fork; season with salt and black pepper to taste. Top with the meat mixture, yogurt sauce, and mint.