Baked sweet potato with chorizo and melting cheese
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Baked sweet potato with chorizo and melting cheese
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
510Kcal
Fat
18gr
Saturates
8gr
Carbs
64gr
Sugars
19gr
Fibre
11gr
Protein
17gr
Salt
1.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 4 baking sweet potatoes, around 275g-300g each
- fine sea salt
- 1 x 150g pack cooking diced chorizo
- 1 bunch of spring onions, roughly chopped
- about 150g Pomodorino tomatoes, halved
- 60g grated mature cheddar or mozzarella
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Scrub the sweet potatoes, prick with a fork and sprinkle with a little fine sea salt, which will stick to the damp skins. Bake directly on the oven shelf, but put a foil-lined baking tray on the shelf below to catch any sugary drips. Bake for 1 hour or until soft. Split open (or halve), and top with one of the fillings below.
- Preheat the grill to a medium-high setting. Heat a nonstick frying pan on the hob and fry the chorizo for 1-2 minutes until it starts to release its oil and become crisp.
- Add the spring onions and tomatoes and cook for 2 minutes until slightly softened.
- Put the halved or split sweet potatoes on a baking tray and top with the chorizo mixture followed by the cheese. Grill for 2-3 minutes until the cheese is melted and bubbling.
