Baked sweet potatoes with feta cream and crisp chorizo
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 2 large sweet potatoes, scrubbed
- 100ml soured cream
- 50g feta, crumbled
- 4 slices from a jar pickled jalapeños, chopped
- chopped to make 2 tbsp coriander
- 4 slices from a deli pack chorizo, cut into strips
- a handful watercress, to serve
Method
- STEP 1
Step 1
Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes all over with a fork then bake for about 45 minutes, or until tender.
- STEP 2
Step 2
While the potatoes are baking, whizz the soured cream and feta in a small food processor (or mash together really well in a bowl). Stir in the jalapeños and coriander. Fry the chorizo in a dry frying pan until crisp.
- STEP 3
Step 3
Split the potatoes and divide the feta cream between them. Sprinkle over the crisp chorizo and serve with watercress.
