Chorizo and Cheese Stuffed Sweet Potatoes recipe

Baked sweet potatoes piled high with savoury chorizo and melted cheese. A spoonful of yoghurt on top keeps everything creamy and balanced.

50 min · Easy · Tex-Mex Jump to method

Chorizo and Cheese Stuffed Sweet Potatoes

Ingredients

2 servings
  • 2 large (about 500 g) sweet potato
  • 120 g chorizo
  • 100 g Cheese
  • 80 g Yoghurt
  • 15 g Butter
  • to taste salt
  • to taste black pepper
Nutrition Per serving
Calories 667 kcal
Protein 22 g
Carbohydrates 35 g
Fat 46 g
Saturated fat 20 g
Fibre 6 g
Sugar 12 g
Sodium 1.4 mg

Why this works

A rich, savoury dish that is energy-dense and high in saturated fat and sodium, with a decent fibre contribution from sweet potato.

Vitamin A from sweet potato. Sweet potato is a strong source of beta-carotene, supporting vitamin A intake for vision and immune function.

Calcium and protein from dairy. Cheese and yoghurt contribute protein and calcium, which support muscle maintenance and bone health.

Sodium and saturated fat concern. Chorizo, cheese and added salt make this dish relatively high in salt and saturated fat, so it is best enjoyed occasionally.

Method

  1. Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
  2. Prick the sweet potatoes and bake for 35-40 minutes until soft.
  3. Meanwhile, cook the chorizo in a frying pan until crisp.
  4. Split the baked sweet potatoes open and fluff the insides with butter, salt and black pepper.
  5. Top with chorizo and grated cheese, then return to the oven for 3-4 minutes to melt.
  6. Finish with a spoonful of yoghurt before serving.
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