Let the oven do all the work with these flavoursome Spanish sweet potato pockets filled with spicy chorizo, capsicum and sour cream.
SERVES: 4
PREP TIME: 10MINS
COOK TIME: 1HR 15MINS
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 (160g) sour cream
- Juice of 1/2 lemon
- 1 red onion, finely chopped
- 1/2 bunch flat-leaf parsley, leaves chopped
- 1 teaspoon smoked paprika (pimenton)
METHOD
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1.Preheat the oven to 200°C.
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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.
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3.Remove and discard capsicum skin, then slice into thin strips. Thinly slice the chorizo. Set aside.
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4.Squeeze garlic from their skins and mash with the sour cream and lemon juice.
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5.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.
