I made these sweet potato pockets for our Mother’s Day lunch. I did make these as pictured, but I am going to change the recipe to be more of a roasted salad. It was really tasty, I just think it would have been easier to eat if it had been cubed and tossed together.
Ingredients:
4 x 350g sweet potatoes (skin-on), cut into 2cm cubes
1 red capsicum, halved lengthways, seeds removed
2 dried chorizo, cut into 2cm cubes
4 unpeeled garlic cloves
2/3 cup (160g) sour cream
Juice of 1/2 lemon
1/4 red onion, finely chopped
1/2 bunch flat-leaf parsley, leaves chopped
1 teaspoon smoked paprika
Instructions:
- Preheat the oven to 200°C.
- Toss sweet potatoes in olive oil, salt and pepper, place on baking tray.
- Place capsicum (skin side up), chorizo cubes and garlic on another baking tray.
- Roast sweet potato cubes, capsicum, chorizo and garlic for 30 minutes.
- Remove and discard capsicum skin, then roughly dice (similar size to sweet potatoes and chorizo). Set aside.
- Squeeze garlic from their skins and mash with the sour cream and lemon juice.
- Spoon over garlic sour cream onto the sweet potatoes, then top with capsicum, chorizo, onion, parsley and paprika. Drizzle over any remaining chorizo oil from the tray to serve.
The Sausage Dog 