Spanish style sweet potato pockets

Print Recipe
Spanish style sweet potato pockets
Course Entree, Main Dish, Side
Cuisine Spanish
Servings
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
Course Entree, Main Dish, Side
Cuisine Spanish
Servings
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
  1. Preheat the oven to 200°C.
  2. 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.
  3. Remove and discard capsicum skin, then slice into thin strips. Thinly slice the chorizo. Set aside.
  4. Squeeze garlic from their skins and mash with the sour cream and lemon juice.
  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.
Share this Recipe

Written by mattsadmin