23
Jul
Spanish style sweet potato pockets
Spanish style sweet potato pockets
Ingredients
- 4 x 350g sweet potatoes skin-on
- 1 red capsicum halved lengthways, seeds removed
- 2 dried chorizo split lengthways
- 4 unpeeled garlic cloves
- 2/3 cup sour cream 160g
- Juice of 1/2 lemon
- 1 red onion finely chopped
- 1/2 leaves bunch flat-leaf parsley chopped
- 1 teaspoon smoked paprika
Instructions
- Preheat the oven to 200°C.
- 2. Pierce the sweet potatoes with a fork, then place on a large baking paper-lined baking tray. Roast for 50 minutes, then remove from oven and add the capsicum, skin-side up, chorizo and garlic to the tray. Roast for a further 20 minutes or until sweet potatoes are cooked through and chorizo is crisp.
- Remove and discard capsicum skin, then slice into thin strips. Thinly slice the chorizo. Set aside.
- Squeeze garlic from their skins and mash with the sour cream and lemon juice.
- Slice sweet potatoes lengthways, leaving them attached to form a ’pocket’. Spoon in the garlic sour cream, then top with capsicum, chorizo, onion, parsley and paprika. Drizzle over any remaining chorizo oil from the tray to serve.