Sweet potato with sour cream and chorizo crumble
This is such a tasty dish all year round! Whether you serve it as a side dish at a summer bbq, alongside slow roasted meat or chicken or as part of a table full of vegetarian dishes, these potatoes will make your evening! If you're a vegetarian, substitute the chorizo for some sweet smoked paprika, chilli flakes, garlic and more bread.
- 5 medium sweet potatoes
- 65 gr. chorizo sausage
- 40 gr. (sourdough) bread
- 1 spring onion, finely chopped
- 125 gr. of sour cream
- Small bunch of coriander
- Preheat the oven to 200 degrees. Wash the sweet potatoes and cut them in half lengthwise. Rub with some olive oil and salt and lay flat side down on a baking tray lined with baking paper. Bake the sweet potatoes around 40 minutes until they are soft and cooked.
- Meanwhile, make the chorizo crumble. Cut the chorizo into small cubes and fry in a frying pan until crispy. Halfway through, add the slices of bread to the pan and toast them in the oil of the chorizo. Drain the chorizo briefly and add to a food processor together with the bread and pulse until you have a coarse crumb (or chop everything finely if you do not have a food processor).
- Place the sweet potatoes flat side up on a plate. Add a teaspoon of sour cream on every potato and sprinkle over the chorizo crumbs, spring onion and coriander. Finish with a squeeze of lime juice and serve!
Recipe Video :
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