Creamy Chorizo and Sweet Potato Bake recipe

A bubbling, comforting bake with tender sweet potato in a rich, paprika-spiced sauce. The melted cheese on top makes it deeply savoury and satisfying.

55 min · Medium · British Jump to method

Creamy Chorizo and Sweet Potato Bake

Ingredients

4 servings
  • 700 g sweet potato
  • 180 g chorizo
  • 250 ml Cream
  • 120 g Cheese
  • 15 g Butter
  • to taste salt
  • to taste black pepper
  • 60 g Yoghurt
Nutrition Per serving
Calories 561 kcal
Protein 13.8 g
Carbohydrates 30.8 g
Fat 39.1 g
Saturated fat 22.7 g
Fibre 4.2 g
Sugar 9.2 g
Sodium 1.1 mg

Why this works

Rich, calorie-dense bake with substantial saturated fat and salt, providing some fibre from sweet potato but best enjoyed as an occasional indulgent meal.

Sweet potato beta-carotene. Sweet potato provides beta-carotene, which the body converts to vitamin A for eye health and immune support.

Calcium and phosphorus. Cheese and yoghurt contribute calcium and phosphorus, supporting bone health.

High salt and saturated fat. Chorizo, cheese, butter and added salt make this dish relatively high in saturated fat and sodium.

Method

  1. Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
  2. Peel the sweet potato and slice it thinly.
  3. Cook the chorizo in a frying pan for 3-4 minutes until the fat renders, then stir in the cream and a little black pepper.
  4. Butter a baking dish and layer in the sweet potato, chorizo mixture, and cheese, finishing with cheese on top.
  5. Cover with foil and bake for 30 minutes.
  6. Remove the foil and bake for a further 15-20 minutes until the sweet potato is tender and the top is golden.
  7. Rest for 5 minutes before serving with a spoonful of yoghurt if desired.
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