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: 
See more recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
