Stuffed Sweet Potatoes
Vegetable and chorizo stuffed sweet potatoes. A great recipe for using up whatever you have in the fridge!
Open in Cookpad AppCooking Instructions
- 1
Preheat your oven to 220. Scrub, pick and sprinkle your potatoes with salt. Depending on size they will need 40 minutes to 1h 20. You can use any veg you want, it's just important to start the hardest veg (e.g. carrots) first and the softest (e.g. mushrooms) last. Chorizo can be omitted for a vegetarian alternative!
- 2
Chop your carrot and onion very finely. Heat a tbsp oil (I use coconut but any will work) and add the chopped veg. Cook until starting to soften.
- 3
Add finely chopped chorizo, pepper and garlic and cook for a few more minutes.
- 4
Add finely chopped mushrooms last and cook until mushrooms start to shrink. Season to taste with salt, pepper and coriander.
- 5
Remove potatoes from the oven once soft throughout. Cut large crosses across the tops and leave until cool enough to handle.
- 6
Peel open and gently scoop out most of the inside. It will be messy and the skins may tear but it shouldn't matter too much, as long as they stay reasonably intact!
- 7
Mash the soft potato and stir into the fried veg and chorizo, until fully mixed together.
- 8
Gently spoon the mix back into the skins.
- 9
Return to oven and bake for a further 10 minutes. Sprinkle with paprika and serve!
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