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Spanish style sweet potato pockets

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Course Entree, Main Dish, Side
Cuisine Spanish
Servings 4

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.