Extras Quick and Easy recipes
Roasted Sweet Potato & Chorizo Dip9/01/2014
When I first tasted this dip, I did the whole "Ooh scrummy-diddly-uptious!" face that women do in yoghurt adverts. You know the ...
When I first tasted this dip, I did the whole "Ooh scrummy-diddly-uptious!" face that women do in yoghurt adverts. You know the kind. The take a bite on an empty spoon and then actually swoon, because that yoghurt changed their lives.
Yeah. It was that good. It was stupid yoghurt face good. I will rarely say that about my own recipes, but damn, this stuff is now my crack. I am in love with it.
Well, I had a bag of sweet potatoes that needed eating. You know when an idea just hits you, and you think, I am going to make history. Potato history.
I won't say it's the best dip ever, because I dislike it when people do that, but I will tell you that since I made this dip, I have had a pot of it consistently in my fridge for
Sweet potato and Chorizo are one of my favourite flavour combinations. I think it's impossible to have just one, so all I'm asking for is for you to comment on the blog post with one of yours.
What's one of your favourite flavour combinations? If I see one I really agree with, I'll make a post around it :)
ONTO THE FOOD..
This is probably one of the easiest recipes I'll ever share. I should have stamped with with the "quick and easy" logo, because it is really THAT simple.
YOU WILL NEED:
2 large peeled sweet potato, chopped into chunks
80g Chorizo chopped into chunks (uncooked)
Tablespoon Olive oil
1 tablespoon red wine vinegar
1 teaspoon smoked Paprika
1/2 teaspoon turmeric
In lieu of chorizo, place 2 crushed cloves of garlic, 1 teaspoon of chilli powder and 1/2 onion mixed together.
FIRST OF ALL
Preheat your oven to 200°C/ gas mark 6. On a large baking tray, place the chopped potato and chorizo, cover with the olive oil, red wine vinegar, paprika and turmeric.
BAKE IT ALL
Place your tray in the oven for 20-30 minutes until everything is cooked and your potato is soft to touch.
GOING ON A BLENDER
Using a food processor, or hand blender, whizz your baked goods up until it forms a smooth paste.
Serve straight away with an array of carrot sticks & toasted pitta fingers, or save for a later date. It will keep covered in the fridge for about 5 days.
The competition is now closed. Sorry!