Baked sweet potatoes with chorizo chilli
Serves: 4
![Baked sweet potatoes with chorizo chilli](/uploads/media/720x770/00/11970-Chorizo-Chilli.jpg?v=1-0)
Recipe photograph by Ant Duncan
Baked sweet potatoes with chorizo chilli
This 30-minute recipe tops the humble sweet potato with delicious Spanish flavours. While both can be part of a healthy diet, sweet potatoes are higher in vitamins A and C and are less likely to cause a spike in blood sugar levels than normal potatoes
Serves: 4
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Nutritional information (per serving)
Calories
566Kcal
Fat
20gr
Saturates
8gr
Carbs
70gr
Sugars
21gr
Fibre
15gr
Protein
21gr
Salt
1.9gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2x500gpacksof2bakingsweetpotatoes
- 8minicookingchorizosausages,sliced- use gluten-free chorizo, if required
- 2tspoliveoil
- 1smallredonion,chopped
- 1tspsmokedpaprika
- 1tspgroundcumin
- smallpinchchilliflakes
- 1x400gtinchoppedtomatoes
- 1x400gtinkidneybeans,rinsedanddrained
- 2roastedredpeppersfromajar,sliced
- 150glightersouredcream,toserve
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Pierce the sweet potatoes a few times with a fork, then microwave on high for 18-20 minutes, turning halfway, or until tender when pierced with a knife. Brush with the oil and season with salt. Put on a baking tray and cook for 10 minutes until completely tender and the skin has crisped up.
- Meanwhile, dry-fry the chorizo in a frying pan over a medium-high heat for 5 minutes until lightly browned on both sides. Transfer to a plate, using a slotted spoon. Reduce the heat to medium and cook the onion in the chorizo fat for 3-5 minutes until softened. Stir in the spices and cook for a further 2 minutes.
- Return the chorizo to the pan along with the tinned tomatoes, kidney beans, 50ml water and sliced red peppers. Bring to a simmer and bubble for 10 minutes until thickened.
- Split open the sweet potatoes, fill with the chorizo chilli and top with the soured cream.