Sweet Potato Jackets with Chorizo

Cook Time 1 hour 5 minutes

Servings 4

Ingredients

4 small sweet potatoes (each about 300g), unpeeled

1 red onion, finely sliced into rings

salt and pepper

2 tbsp sherry vinegar (or white balsamic or red wine vinegar)

1 tbsp Extra Virgin Olive Oil

2 chorizo sausages, casings removed, torn into small pieces

1 garlic clove, chopped

1 tsp smoked paprika, plus extra to garnish

100g cheddar, coarsely grated

2 tbsp natural yoghurt or sour cream, to serve

Method

Preheat the oven to 180°C. Line a baking tray with baking paper.

Place the sweet potatoes on the prepared tray and bake for 45–55 minutes until the skins are slightly dry and crisp and the flesh inside is just tender when pierced with a knife. Cool for 5 minutes.

Combine the red onion with 1 tablespoon of vinegar and a pinch of salt and set aside to lightly pickle.

Meanwhile, place the extra virgin olive oil and chorizo in a frying pan over low heat and cook for 2 minutes, gradually increasing the heat to medium (this renders the fat and creates crispy chorizo). Cook for a further 4–5 minutes, frequently tossing, until the chorizo is crunchy. Stir in the garlic and paprika and cook for 30 seconds, then add the remaining vinegar, stir to deglaze and remove from the heat.

Cut a slit length-ways down the centre of each sweet potato, being careful to go only three-quarters of the way through. With a dessert spoon and trying not to pierce the skins, scoop out 2–3 tablespoons of flesh to create a cavity. Mix the flesh with the chorizo mixture. Return the hollowed-out skins to the baking tray.

Add one-third of the cheese to the chorizo mixture and check the seasoning, it may need a small pinch of salt and pepper. Mix with a fork; evenly divide the mixture between the sweet potato skins and sprinkle over the remaining cheese. Bake for 10–15 minutes until the cheese is bubbly and melted.

Dollop the yoghurt or sour cream on the sweet potato jackets and sprinkle over the pickled onion and hint of extra parika.