Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

Vegetable and chorizo stuffed sweet potatoes. A great recipe for using up whatever you have in the fridge!

Verity G


2 servings
  1. 2 large sweet potatoes
  2. 1 carrot
  3. 1 onion
  4. Handful mushrooms
  5. 1 bell pepper
  6. 1 clove garlic
  7. 1/3 ring of chorizo
  8. 1 tbsp coconut oil
  9. Paprika
  10. Coriander


  1. Change

    Preheat your oven to 220. Scrub, pick and sprinkle your potatoes with salt. Depending on size they will need 40 minutes to 1h 20. You can use any veg you want, it's just important to start the hardest veg (e.g. carrots) first and the softest (e.g. mushrooms) last. Chorizo can be omitted for a vegetarian alternative!

  2. Change

    Chop your carrot and onion very finely. Heat a tbsp oil (I use coconut but any will work) and add the chopped veg. Cook until starting to soften.

  3. Change

    Add finely chopped chorizo, pepper and garlic and cook for a few more minutes.

  4. Change

    Add finely chopped mushrooms last and cook until mushrooms start to shrink. Season to taste with salt, pepper and coriander.

  5. Change

    Remove potatoes from the oven once soft throughout. Cut large crosses across the tops and leave until cool enough to handle.

  6. Change

    Peel open and gently scoop out most of the inside. It will be messy and the skins may tear but it shouldn't matter too much, as long as they stay reasonably intact!

  7. Change

    Mash the soft potato and stir into the fried veg and chorizo, until fully mixed together.

  8. Change

    Gently spoon the mix back into the skins.

  9. Change

    Return to oven and bake for a further 10 minutes. Sprinkle with paprika and serve!

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