Baked sweet potatoes with chorizo chilli
Serves: 4
Prep time: 20 minsTotal time: 
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
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
566Kcal
Fat
20gr
Saturates
8gr
Carbs
70gr
Sugars
21gr
Fibre
15gr
Protein
21gr
Salt
1.9gr
Abigail Spooner
Abi is our Senior Food Producer. 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
Abi is our Senior Food Producer. 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.
