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Spanish sweet potato pockets

Name: Spanish sweet potato pockets recipe
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4
Ingredients: 4 x 350g sweet potatoes (skin on); 1 red capsicum, halved lengthways, seeds removed; 2 dried chorizo, split lengthways; 4 garlic cloves, unpeeled; 200ml tub sour cream; Juice of 1/2 lemon, plus extra wedges, to serve; 1 red onion, finely chopped; 62.50 ml flat-leaf parsley leaves; 1 tsp smoked paprika (pimenton)

8 ratings

10m

1h 15m

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by Warren Mendes

delicious. team

Jan 12, 2016

Let the oven do all the work with these flavoursome Spanish sweet potato pockets filled with spicy chorizo, capsicum and sour cream.

You can also make this recipe using an air fryer. See recipe notes.

4 x 350g sweet potatoes (skin on)
1 red capsicum, halved lengthways, seeds removed
2 dried chorizo, split lengthways
4 garlic cloves, unpeeled
200ml tub sour cream
Juice of 1/2 lemon, plus extra wedges, to serve
1 red onion, finely chopped
1/4 cup flat-leaf parsley leaves
1 tsp smoked paprika (pimenton)

Method

1.

Preheat the oven to 200°C/180°C fan-forced.
2.

Pierce the sweet potatoes with a fork, then place on a large baking paper-lined baking tray. Roast for 50 minutes, then remove from oven and add the capsicum, skin-side up, chorizo and garlic to the tray. Roast for a further 20 minutes, or until sweet potatoes are cooked through and chorizo is crisp.
3.

Remove and discard capsicum skin, then slice capsicum flesh into thin strips. Thinly slice the chorizo. Set aside.
4.

Squeeze garlic from their skins and mash with the sour cream and lemon juice.
5.

Slice sweet potatoes lengthways, leaving them attached at either end to form a ’pocket’. Spoon in the garlic sour cream, then top with capsicum, chorizo, onion, parsley and paprika. Drizzle over any remaining chorizo oil from the tray to serve, with extra lemon wedges alongside.

Reviews 8

Recipe Notes

To make this in an air fryer, preheat an air fryer to 200°C. Pierce the sweet potatoes with a fork, place in air fryer basket and roast for 30 minutes, then add the capsicum, skin-side up, and garlic to basket. Roast for a further 10 minutes.

Add chorizo to basket and roast for another 15 minutes, or until sweet potatoes are cooked through, capsicum skin is charred and chorizo is crisp. Then follow the recipe from step 3 onwards.