Recipes from Andalucia

By Tracey Roberts

Spanish Sweet Potato Skins

You can adapt our Sweet Potato Skin recipe to your own taste and be adventurous adding your own favourite spices or herbs, a colourful seasonal Spanish dish, enjoy!

Preparation Time: 10 mins Cooking Time: 70 mins Total Time: 80 mins
Serves: 4 Difficulty: Easy Suitable for: Meat and Fish eaters

Ingredients

• 4 sweet potatoes (skin-on)
• 2 red chilli, halved lengthways, seeds removed
• 1 red pepper, seeds removed
• 2 dried chorizo, split lengthways
• 4 unpeeled garlic cloves
• 1 teaspoon smoked paprika (pimenton)
• 2/3 cup (160g) sour cream
• 1/2 lemon juiced
• 1 red onion, finely chopped
• 1/2 bunch flat-leaf parsley, leaves chopped for garnish
• Black pepper

Method

Preheat the oven to 200°C
Pierce the sweet potatoes with a fork, then place on a large baking tray and roast for about 50 minutes, remove from the oven and add the chilli’s and pepper skin-side up, chorizo and garlic to the tray. Roast for a further 20 minutes or until the sweet potatoes are cooked through and chorizo is crisp.
When cooled slightly, take the skin off the chilli and the pepper, then slice the flesh into thin strips and thinly slice the chorizo. Set aside.
Squeeze the garlic from their skins and mash together with the sour cream and lemon juice
Slice sweet potatoes lengthways, leaving them attached to form a ’pocket’. Spoon in the garlic sour cream mix, top with chilli, chorizo, onion, parsley and paprika. 
Drizzle any remaining chorizo oil from the tray over the potatoes and serve with warm bread and a salad, or sprinkle with cheese or crumbled goats cheese and use as a vegetable with meat or fish.