Ingredients
4 medium sweet potatoes
1tbsp olive oil
½ red pepper, diced
100g (3½oz) chorizo, sliced
100g (3½oz) cherry tomatoes, chopped
½ red chilli, seeded and diced
100g (3½oz) spinach
100g (3½oz) frozen sweetcorn
4tbsp sour cream if you wish
Method
Pierce the sweet potatoes with the point of a knife and microwave for about 12-15 minutes depending on size.
Meanwhile, heat the olive oil in a frying pan and fry the red pepper for 2-3 minutes until softened. Add in the chorizo, tomatoes and chilli and fry for a further 1-2 minutes. Add the spinach and stir until wilted. Add the sweetcorn and heat through.
When the potatoes are cooked, cut in half and scoop out a little of the flesh. Mash into the chorizo mixture and pile back into the sweet potato. For an extra touch of luxury, serve topped with a spoonful of sour cream.
CUSHY'S TIP
Sweet potatoes can be boiled, baked or fried and used in savoury or sweet recipes - try cutting into wedges, tossing in oil and baking at Gas 6, 200°C, fan180°C for 25 minutes
4 medium sweet potatoes
1tbsp olive oil
½ red pepper, diced
100g (3½oz) chorizo, sliced
100g (3½oz) cherry tomatoes, chopped
½ red chilli, seeded and diced
100g (3½oz) spinach
100g (3½oz) frozen sweetcorn
4tbsp sour cream if you wish
Method
Pierce the sweet potatoes with the point of a knife and microwave for about 12-15 minutes depending on size.
Meanwhile, heat the olive oil in a frying pan and fry the red pepper for 2-3 minutes until softened. Add in the chorizo, tomatoes and chilli and fry for a further 1-2 minutes. Add the spinach and stir until wilted. Add the sweetcorn and heat through.
When the potatoes are cooked, cut in half and scoop out a little of the flesh. Mash into the chorizo mixture and pile back into the sweet potato. For an extra touch of luxury, serve topped with a spoonful of sour cream.
CUSHY'S TIP
Sweet potatoes can be boiled, baked or fried and used in savoury or sweet recipes - try cutting into wedges, tossing in oil and baking at Gas 6, 200°C, fan180°C for 25 minutes
