Name: Sweet potato dip with chorizo & chicory dippers
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: Spanish
Ingredients: 2 large sweet potatoes; 4 tbsp olive oil; ½ tsp sweet smoked paprika; 1 tbsp red wine vinegar; small handful coriander or parsley, chopped, plus extra to serve; 250g mini cooking chorizo sausages (for special diets, see tip below); few heads red and white chicory leaves separated

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Sweet potato dip with chorizo & chicory dippers

Sweet potato dip with chorizo & chicory dippers

Sarah Cook

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Serves 6

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 3 out of 5.2 ratingsRate

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Cater for everyone at your party with this healthy canapé of paprika dip and Spanish sausage - it's gluten and dairy-free

Dairy-free

Egg-free

Gluten-free

Healthy

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

2 large sweet potatoes
4 tbsp olive oil
½ tsp sweet smoked paprika
1 tbsp red wine vinegar
small handful coriander

or parsley, chopped, plus extra to serve

To serve

250g mini cooking chorizo

sausages (for special diets, see tip below)
few heads red and white chicory

leaves separated

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Nutrition: per serving

kcal154
fat8g
saturates1g
carbs20g
sugars6g
fibre3g
protein1g
salt0.1g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 50 mins until really soft. Leave to cool.
step 2

Scoop the potato flesh into a food processor, discarding the skins. Add the oil, paprika, vinegar, coriander or parsley and some seasoning and whizz to a smooth paste. Transfer to a bowl, cover with cling film and chill until needed. The dip will keep for 2 days in the fridge – just bring to room temperature before serving.
step 3

Cook the chorizo in a small frying pan for 10 mins until cooked through. Drain on kitchen paper. Scatter extra coriander or parsley over the dip and serve with the chorizo and chicory leaves for dipping.

RECIPE TIPS

PLANNING FOR EVERYONE

All chorizo should be naturally wheat and gluten-free, but check the ingredients. (We used Unearthed sausages from Waitrose for this recipe)

Recipe from Good Food magazine, December 2012

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A star rating of 3 out of 5.2 ratings

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