Stuffed sweet potato with chorizo and whipped ricotta

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Roasted sweet potato stuffed with chorizo & bean mix, topped with capsicum and corn kernels, served with a dollop of whipped lime ricotta.

No pork option - chorizo is replaced with 400g beef mince.
1. Set oven to 220°C.
Halve sweet potatoes lengthways (see notes). Rub with oil, place on a lined oven tray, cut-side down. Bake for 25 minutes, or until tender.

2. Blend ricotta with 2 tbsp water, 1 tsp grated lime zest and juice from 1/2 lime using a stick mixer. Season well to taste with salt and pepper.
Cut remaining lime into wedges.

3. Dice chorizo, carrot (see notes) and red onion. Add to a large frypan with 1 tbsp oil and cook over medium heat for 3-4 minutes.

4. Add 1 tsp smoked paprika, 2 tsp cumin and 1 tsp oregano, tomato paste and 1/2 cup water. Drain and stir through black beans, season to taste with salt and pepper. Simmer for 5 minutes, or until reduced.

5. Dice capsicum and remove corn kernels from cob. Chop chives and cut remaining lime into wedges. Place on a small serving plate.

6. To serve, slash sweet potatoes, gently push down flesh with a fork. Top with chorizo and bean mixture, garnish and a dollop of whipped ricotta. Serve with lime wedges.

If you receive different sized sweet potatoes you can cut the larger ones into wedges instead.
Grate carrot if you prefer!

No pork option - chorizo is replaced with 400g beef mince.
Cook as per recipe instructions, increasing cooking time to 5-6 minutes and adjust the spices to 2 tsp smoked paprika, 3 tsp cumin and 1-2 tsp oregano (to taste).
small sweet potatoes 1.2kg
ricotta 1/2 tub (250g)
lime 1
chorizo 2-pk
carrot 1
red onion 1/2
tomato paste 1 sachet
black beans 400g
green capsicum 1
corn cob 1
chives 1/2 bunch

From your pantry:
oil (for cooking), salt, pepper, smoked paprika, ground cumin, dried oregano