MINI SWEET POTATO CHEDDAR AND CHORIZO SHEPERDS PIES
Spicy Mexican chorizo, with the cheesy, creamy sweet potatoes... it works! Topped off with diced avocado and a heavy sprinkle of cotija cheese, it is British food turned Mexican. So so good.
Provided by Tieghan Gerard
Categories Main Course
Time 1h45m
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F.
- Using a fork prick the sweet potatoes all over and place in the oven. Bake for 45 to 55 minutes or until the sweet potatoes are fork tender. Remove from the oven and add to a large bowl, if desired peel away the skins (I left most of the skin on mine). Add the butter and milk and mash mash mash until they're, well mashed! Add the chipotle chili, cinnamon, honey,cheddar cheese and a good pinch of salt and pepper. Mash some more and get it super creamy.
- In the meantime heat the oil in a large skillet over medium high. Add the onions and sauté until they start to soften, 4 minutes. Add the chorizo and brown the meat all over, breaking it up as you go. Add the red pepper, orange pepper, carrots and jalapeno. Cook another 5 to 10 minutes or until the veggies are soft and begin to caramelize. Add the chicken broth and tomato paste, cook another 5 minutes and then stir in the spinach, black beans and cilantro. Cook another minute or so and then remove from the heat.
- Then divide the chorizo filling evenly among 4 ramekins. Spoon the mashed sweet potatoes on top of each pie. Arrange them on a baking sheet and slide into the oven for about 20 minutes or so.
- Garnish with chopped cilantro, diced avocado + crumbled cotija. Serve!
Nutrition Facts : Calories 796 kcal, Carbohydrate 40 g, Protein 33 g, Fat 56 g, SaturatedFat 22 g, Cholesterol 113 mg, Sodium 1476 mg, Fiber 11 g, Sugar 9 g, ServingSize 1 serving
SWEET POTATO & CHORIZO QUESADILLAS
Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan
Provided by Cassie Best
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
- Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day - cover and keep in the fridge. Heat a large griddle pan.
- Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.
Nutrition Facts : Calories 693 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 3.4 milligram of sodium
SWEET POTATO, CHICKPEA & CHORIZO HASH
Bypass the washing-up with this spicy one-pot dish
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5 mins until softened. Add the sweet potatoes and chickpeas and cook for 5 mins more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom.
- Heat grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3 mins until the whites are set. Sprinkle with chilli to serve.
Nutrition Facts : Calories 783 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 4.97 milligram of sodium
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