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- A Pinch Of Passion In Every Dish -

Explore Global Cuisine

Spanish sweet potato pockets

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


  • 4 x 350g sweet potatoes (skin-on)

  • 1 red capsicum, halved lengthways, seeds removed

  • 2 dried chorizo, split lengthways

  • 4 unpeeled garlic cloves

  • 2/3 cup (160g) sour cream

  • Juice of 1/2 lemon

  • 1 red onion, finely chopped

  • 1/2 bunch flat-leaf parsley, leaves chopped

  • 1 teaspoon smoked paprika (pimenton)


  • Preheat the oven to 200°C.

  • 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.

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

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

  • Slice sweet potatoes lengthways, leaving them attached 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.


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