Stuffed sweet potatoes
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- 6 medium sweet potatoes
- 100g chorizo, chopped
- 6 spring onions, trimmed and sliced
- 1-2 tbsp reduced-fat crème fraîche
- 3 tbsp Asda Chosen by you Sweet Chilli Sauce
Pre-heat the oven to 190C/170C Fan/Gas 5. Rinse the sweet potatoes, then pat dry with kitchen paper and prick all over with a fork. Bake in the oven for around 1 hour or until tender all the way through.
While the potatoes are cooking, fry the chopped chorizo until it starts to crisp and the fat runs from it. Add the spring onions to the pan and cook for another 2-3 minutes until softened.
Cut the potatoes in half and carefully scoop out the flesh, leaving a 1cm shell; you need this thickness to make sure the skin doesn't break.
Mash the potato and add the chorizo, spring onions, crème fraîche and sweet chilli sauce. Mix well, then spoon into the potato skins and reheat in the oven for a further 10 minutes.