Loaded Sweet Potatoes with Spiced Mince and Chorizo recipe

Sweet potatoes are roasted until fluffy, then piled high with savoury spiced mince and crisp chorizo for a deeply satisfying main. Finished with melted cheese, a cooling yoghurt drizzle and a fresh salad, it is bold, hearty and full of texture.

50 min · Medium · British Jump to method

Loaded Sweet Potatoes with Spiced Mince and Chorizo

Ingredients

2 servings
  • 2 large Sweet Potato
  • 300g Mince
  • 2 Chorizo Sausages
  • 1 Red Onion
  • 2 cloves Garlic
  • 200g Tomatoes
  • 4 Cheese Slices
  • 100g Greek yoghurt
  • 150g Mixed Salad
  • 2 tbsp Salad Dressing
  • 1-2 tsp Hot Sauce
Nutrition Per serving
Calories 811 kcal
Protein 42 g
Carbohydrates 48 g
Fat 48 g
Saturated fat 19 g
Fibre 9 g
Sugar 13 g
Sodium 1.5 mg

Why this works

A hearty, energy-dense meal that is high in protein but also high in saturated fat and salt, so it is best enjoyed in moderation.

Protein-rich. The minced meat, chorizo, cheese and Greek yoghurt provide a substantial protein hit to support satiety and muscle repair.

Fibre and potassium. Sweet potatoes, onions, tomatoes and salad contribute fibre, potassium and vitamin C, which support digestive and overall health.

Saturated fat and sodium. Chorizo, cheese slices and salad dressing are likely to push this dish higher in saturated fat and salt than a lighter home-cooked meal.

Method

  1. Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Prick the sweet potatoes all over, place on a tray and bake for 35-40 minutes until tender.
  2. Meanwhile, split the chorizo sausages, remove the skins if needed, and cut or crumble the chorizo into small pieces.
  3. Put the chorizo into a hot dry pan and cook until it releases its oils and starts to crisp. Add the red onion and cook for 4-5 minutes until softened.
  4. Stir in the garlic and mince, breaking the mince up with a spoon, and cook until browned all over.
  5. Add the tomatoes and a little hot sauce, then simmer for 5-8 minutes until the mixture is rich and reduced. Season to taste if desired.
  6. Mix the Greek yoghurt with a small splash of hot sauce to make a quick cooling drizzle.
  7. Split the baked sweet potatoes open, fluff the insides slightly with a fork, then spoon over the mince and chorizo mixture.
  8. Top each one with cheese slices and return to the oven for 2-3 minutes, just until the cheese melts.
  9. Serve with the mixed salad dressed with salad dressing, and finish the loaded sweet potatoes with the Greek yoghurt drizzle.
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