Baked sweet potatoes with crispy chorizo & smoked chipotle cream

Name: Baked sweet potatoes with crispy chorizo & smoked chipotle cream
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Ingredients: 2 large sweet potatoes; 1 tbsp garlic infused oil; 60 g chorizo slices; 1 tsp Cooks’ Ingredients Chipotle Paste; 75 g creme fraiche; 2 tbsp Cooks’ Ingredients Jalapeno Chillies, chopped; 28 g pack fresh coriander, leaves picked

4 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 large sweet potatoes
1 tbsp garlic infused oil
60g chorizo slices
1 tsp Cooks’ Ingredients Chipotle Paste
75g creme fraiche
2 tbsp Cooks’ Ingredients Jalapeno Chillies, chopped
½ x 28g pack fresh coriander, leaves picked

Method

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.
Fry the chorizo until crisp in a large frying pan with a teaspoon of olive oil. Remove from the pan and keep warm.
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.