To prepare a chorizo and sweet potato dumplings with peach thai chili sauce, you'll need: Sweet potato: Peel and cut the sweet potatoes into bite-sized chunks. Chorizo: Heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, oregano, salt, and pepper. Cook, stirring, until the onions and garlic are lightly browned, 2 to 3 minutes, scraping up any brown bits from the bottom of the pan. Sweet Potato: Cut the potatoes in half lengthwise and scoop out the seeds. Cut each half into 1/4-inch-thick slices. Place the cut-side-down slices on the baking sheet. Bake, uncovered, for 20 to 25 minutes or until golden brown. Serve warm.