Whole Roasted Sweet Potato with Chorizo and Spicy Jalapeno, Garlic & Parsley

This is a delicious side dish to a meatier main meal, or is tasty as a stand alone dish. Delicious, warm and comforting.


1 Sweet Potato

1 Chorizo, sliced

1 bunch of shallots

1 bunch of coriander

1 handful of pepita seeds

1 handful of sunflower seeds

1 teaspoon paprika

1 tablespoon maple syrup

1 tub of Fresh Fodder Spicy Jalapeno, Garlic & Parsley dip


Wash the sweet potato. Leave the skin on, and use a fork to price the skin two or three times along the length of the potato. Place on a tray lined with baking paper and roast in the oven on 200 degrees Celsius (or until you can stab your fork through fully).

In a separate bowl, mix the pepita seeds, sunflower seeds, paprika and maple syrup. Spread on a tray lined with baking paper and toast in the oven for a few minutes until crispy.

Meanwhile, cut the chorizo in half lengthwise, and then slice into half-moons. Fry off in a pan until cooked and crispy. You shouldn’t need any additional oil in the pan.

Remove the sweet potato from the oven, slice lengthways and use a fork to loosen the cooked sweet potato inside its skin. Once the primary steam has escaped, add the sliced shallots and coriander across the top, along with the toasted pepita and sunflower seed mix.

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