Roasted Sweet Potatoes with Herbed Feta & Chorizo
by Caren McSherry
This is not your old-school, pedestrian baked potato. I have taken it up a notch by using sweet potatoes and garnishing them with creamy herbed feta and chorizo. Bring it on! For a vegetarian option, omit the chorizo.
Ingredients:
- 3 medium sweet potatoes, scrubbed
- 1 stick (about 4oz) cured spicy chorizo, thinly sliced and julienned
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped fresh cilantro
- 4 Tbsp sour cream
- 4 Tbsp Greek yogurt
- 1 tsp fresh lemon zest
- Freshly ground pepper
- Chili flakes (garnish)
- Julienned Lemon zest (garnish)
Method:
1. Preheat your oven to 350F.
2. Place the potatoes directly on the oven rack and bake for about 40 minutes, or until they are soft when you squeeze them.
3. While the potatoes are baking, dry-fry the chorizo in a fry pan over medium heat until it is crispy both sides, about 10 minutes total. Blot on paper towel to remove any excess oil, then set aside.
4. Place the feta, parsley, cilantro, sour cream, yogurt, and lemon zest in the bowl of a food processor and cream the ingredients together.
5. To serve, cut the potatoes in half and give them a squeeze to break the flesh a bit. Place on a serving plate, and evenly divide the feta mixture over the halves. Sprinkle the chorizo over top. Give the potatoes a good grinding of pepper and top each with a pinch of chili flakes to taste and a sprinkle of Julienne lemon zest.
Serves 6
Copyright (c) Caren McSherry 2018
2. Place the potatoes directly on the oven rack and bake for about 40 minutes, or until they are soft when you squeeze them.
3. While the potatoes are baking, dry-fry the chorizo in a fry pan over medium heat until it is crispy both sides, about 10 minutes total. Blot on paper towel to remove any excess oil, then set aside.
4. Place the feta, parsley, cilantro, sour cream, yogurt, and lemon zest in the bowl of a food processor and cream the ingredients together.
5. To serve, cut the potatoes in half and give them a squeeze to break the flesh a bit. Place on a serving plate, and evenly divide the feta mixture over the halves. Sprinkle the chorizo over top. Give the potatoes a good grinding of pepper and top each with a pinch of chili flakes to taste and a sprinkle of Julienne lemon zest.
Serves 6
Copyright (c) Caren McSherry 2018
