Sweet potato dip with chorizo & chicory dippers

Sweet potato dip with chorizo & chicory dippers

  • Rating: 3 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Nut-free
Nutrition: per serving
HighlightNutrientUnit
kcal154
fat8g
saturates1g
carbs20g
sugars6g
fibre3g
protein1g
low insalt0.1g
Advertisement

Ingredients

To serve

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)

Goes well with

Recipe from Good Food magazine, December 2012

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 3 out of 5.2 ratings

Sponsored content