March 5th: Baked Sweet Potato with Chorizo and Herbs shutterstock_88420519
March 5th: Baked Sweet Potato with Chorizo and Herbs
Introduction:
Sweet potatoes are a super-food on many levels. Not only are they incredibly delicious and nutritious, containing good amounts of fibre and vitamin C and A; they are also easy to find, easy to store, easy to cook, and they work well in both sweet and savoury recipes.
I like to roast a whole tray of sweet potatoes at once so I have them to hand in the fridge for a quick meal or snack. They make a perfect lunch with any kind of filling. Try tuna with homemade mayonnaise, ham and coleslaw, or this recipe, which uses a chorizo and herb filling.
Serves 2
Ingredients:
•2 sweet potatoes
•Olive oil
•Cooking chorizo - I like the Discover Unearthed brand which is free from additives
•2 spring onions
•1 clove garlic
•1 tbsp. butter or ghee
•Fresh coriander and parsley, finely chopped
Method:
1.Preheat the oven to 200°C/400F/Gas Mark 6.
2.Wash the sweet potatoes, and then rub the skin with a little olive oil and salt. Place on a foil lined baking sheet.
3.Bake for 30 minutes. Reduce the oven to 180°C/350F/Gas Mark 4 and bake for an additional 15-30 minutes until the potatoes are cooked through (this will depend on the size of the potatoes).
4.While the potatoes are cooking, prepare the filling. Slice the spring onions and the chorizo, crush or slice the garlic clove.
5.Heat 1 tbsp. olive oil in a frying pan and add the chorizo and spring onions. Cook for a few minutes until the chorizo starts to release its oil and crisp up and then add the crushed or sliced garlic. Cook for a minute then remove from the heat. Be careful not to let the garlic burn. Put into a bowl and set to one side until the potatoes are ready.
6.Once the potatoes are cooked, remove from the oven and slice each one in half. Remove a couple of spoonfuls of the inside of the potato, and add to the chorizo and spring onion mixture in the bowl. Add 1tbsp. butter or ghee and give the mixture a good stir.
7.Spoon the mixture back in to the potatoes and return to the oven for 10 minutes to warm through.
8.Sprinkle with the chopped fresh coriander and parsley before serving.
March 5th: Baked Sweet Potato with Chorizo and Herbs shutterstock_88420519
March 5th: Baked Sweet Potato with Chorizo and Herbs
Introduction:
Sweet potatoes are a super-food on many levels. Not only are they incredibly delicious and nutritious, containing good amounts of fibre and vitamin C and A; they are also easy to find, easy to store, easy to cook, and they work well in both sweet and savoury recipes.
I like to roast a whole tray of sweet potatoes at once so I have them to hand in the fridge for a quick meal or snack. They make a perfect lunch with any kind of filling. Try tuna with homemade mayonnaise, ham and coleslaw, or this recipe, which uses a chorizo and herb filling.
Serves 2
Ingredients:
•2 sweet potatoes
•Olive oil
•Cooking chorizo - I like the Discover Unearthed brand which is free from additives
•2 spring onions
•1 clove garlic
•1 tbsp. butter or ghee
•Fresh coriander and parsley, finely chopped
Method:
1.Preheat the oven to 200°C/400F/Gas Mark 6.
2.Wash the sweet potatoes, and then rub the skin with a little olive oil and salt. Place on a foil lined baking sheet.
3.Bake for 30 minutes. Reduce the oven to 180°C/350F/Gas Mark 4 and bake for an additional 15-30 minutes until the potatoes are cooked through (this will depend on the size of the potatoes).
4.While the potatoes are cooking, prepare the filling. Slice the spring onions and the chorizo, crush or slice the garlic clove.
5.Heat 1 tbsp. olive oil in a frying pan and add the chorizo and spring onions. Cook for a few minutes until the chorizo starts to release its oil and crisp up and then add the crushed or sliced garlic. Cook for a minute then remove from the heat. Be careful not to let the garlic burn. Put into a bowl and set to one side until the potatoes are ready.
6.Once the potatoes are cooked, remove from the oven and slice each one in half. Remove a couple of spoonfuls of the inside of the potato, and add to the chorizo and spring onion mixture in the bowl. Add 1tbsp. butter or ghee and give the mixture a good stir.
7.Spoon the mixture back in to the potatoes and return to the oven for 10 minutes to warm through.
8.Sprinkle with the chopped fresh coriander and parsley before serving.