Save to your scrapbook
Baked sweet potatoes with crispy chorizo & smoked chipotle cream
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 large sweet potatoes
1 tbsp garlic infused oil
60g chorizo slices
1 tsp Cooks’ Ingredients Chipotle Paste
75g crème fraîche
2 tbsp Cooks’ Ingredients Jalapeno Chillies, chopped
½ x 28g pack fresh coriander, leaves picked
1. Preheat oven 200°C, gas mark 6. Rub the skin of the potatoes in the garlic oil and a little sea salt. Place on a baking tray and pop in the oven to cook for 30 minutes until soft and giving way.
2. Fry the chorizo until crisp in a large frying pan with a teaspoon of olive oil. Remove from the pan and keep warm.
3. Stir the chipotle paste into the crème fraîche. Take the potatoes out of the oven, place onto a plate and cut a slit down the middle. Add a dollop of the chipotle cream, pile with crispy chorizo and scatter with the jalapeno. Top with the coriander leaves and serve immediately.
Typical values per serving:
This recipe was first published in February 2015.