Baked sweet potatoes with crispy chorizo & smoked chipotle cream

Name: Baked sweet potatoes with crispy chorizo & smoked chipotle cream
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Ingredients: 2 large sweet potatoes; 1 tbsp garlic infused oil; 60 g chorizo slices; 1 tsp Cooks’ Ingredients Chipotle Paste; 75 g creme fraiche; 2 tbsp Cooks’ Ingredients Jalapeno Chillies, chopped; 28 g pack fresh coriander, leaves picked

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Serves2
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

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Ingredients

2 large sweet potatoes
1 tbsp garlic infused oil
60g chorizo slices
1 tsp Cooks’ Ingredients Chipotle Paste
75g creme fraiche
2 tbsp Cooks’ Ingredients Jalapeno Chillies, chopped
½ x 28g pack fresh coriander, leaves picked

Method

Preheat oven 200°C, gas mark 6. Rub the skin of the potatoes in the garlic oil and a little sea salt. Place on a baking tray and pop in the oven to cook for 30 minutes until soft and giving way.
Fry the chorizo until crisp in a large frying pan with a teaspoon of olive oil. Remove from the pan and keep warm.
Stir the chipotle paste into the crème fraîche. Take the potatoes out of the oven, place onto a plate and cut a slit down the middle. Add a dollop of the chipotle cream, pile with crispy chorizo and scatter with the jalapeno. Top with the coriander leaves and serve immediately.