Sweet potato dip with chorizo & chicory dippers

Sweet potato dip with chorizo & chicory dippers

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(2 ratings)

Prep: 10 mins Cook: 1 hr

Easy

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

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

Nutrition: per serving

  • kcal154
  • fat8g
  • saturates1g
  • carbs20g
  • sugars6g
  • fibre3g
  • protein1g
  • salt0.1g
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Ingredients

  • 2 large sweet potato
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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)
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • few heads red and white chicory, leaves separated
    Chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

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.

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Comments (1)

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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