This roasted sweet potato and chorizo dish is a perfect balance of smoky, sweet, and herby flavours. The caramelised edges of the sweet potatoes pair beautifully with the spiced, crispy chorizo, while a punchy chimichurri sauce brings freshness and a little zing. It’s hearty enough to be a main but also works as a standout side for grilled meats or a BBQ spread. Simple, bold, and packed with flavour—this one’s a guaranteed crowd-pleaser.
Ingredients 10
For Chimichurri
For Sweet Potatoes
For Chorizo
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Method 6
Preheat the oven to 200 C / 400 F.
Cut the in halves, lengthways, and place on a flat baking tray. Brush lightly with and season with and . Pop in the oven, middle shelf, for 60 minutes. You will get super soft, almost jammy sweet potatoes. If you need them on the table sooner, they will be cooked after about 40-45 minutes but won't have that caramelized finish.
While the sweet potatoes are cooking, prepare chimichurri. This step can be done right away. Chop the and red pepper very finely and mince or grate the . When doing the , remove the seeds. Combine these with the remaining ingredients in a bowl and stir. Set aside.
Remove the skin from the and slice halve into circles and halve into half circles. I like different shapes but you can pick one cut and go with that. There is no right or wrong here.
Cook the when the are ready. Pan-fry in a tiny bit of over medium-high heat for 1-2 minutes on the first side and quicker on the second side (it cooks quicker as the pan is hotter). Remove to a plate lined with some paper towel to soak up excess oil.
Remove the from the oven. Using a tablespoon, make indents inside sweet potato halves, turning them into boats. Top each sweet potato boat with grilled and a tablespoon or two of chimichurri. Serve the remaining chorizo and chimichurri on the side.
