Sweet potato dip with chorizo & chicory dippers

Sweet potato dip with chorizo & chicory dippers

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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Dairy-free
  • Nut-free
  • Gluten-free
  • Egg-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
154
protein
1g
carbs
20g
fat
8g
saturates
1g
fibre
3g
sugar
6g
salt
0.1g

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

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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Method

  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.
  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.
  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 from Good Food magazine, December 2012

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Comments

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isabellemilly's picture

Haven't tried this as yet. I'm going to use this idea for my Christmas eve party, so simple I hadn't thought of it, might do some tuna and red onion as well.

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