Stuffed sweet potato with chorizo and whipped ricotta
Meat
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.

Notes:
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