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Creamy leeks and chorizo sweet potatoes recipe

4 ratings

With crispy chorizo and leeks cooked in a garlicky crème fraîche sauce, this comforting potato filling is the perfect midweek dinner when you want something warm and cosy. See method

Serves 2
Takes 30 mins
614 calories / serving
Gluten-free

Ingredients

2 large sweet potatoes, scrubbed clean and pricked all over with a fork
1 tsp olive oil
65g pack diced chorizo
10g butter
2 leeks, finely sliced
1 garlic clove, finely chopped or crushed
3 tbsp reduced-fat crème fraîche
4-5 fresh thyme sprigs, leaves picked
75g spinach

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
2575kj
614kcal 31%
Fat
22g 31%
Saturates
9g 47%
Sugars
28g 31%
Salt
1.7g 28%

of the reference intake
Carbohydrate 79.3g Protein 16.7g Fibre 17.3g

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
Place the potatoes on a plate and microwave on high for 7 mins. Carefully turn over, using a pair of tongs, and microwave for a further 7-8 mins until they are soft in the centre. Cook for a little longer if your potatoes are particularly large.
Place on a tray in the preheated oven to crisp up whilst you make the filling.
Heat the oil in a large frying pan and fry the chorizo for 3-4 mins until it releases its oils and starts to crisp up. Tip into a bowl and set aside. Don’t wipe the frying pan.
Melt the butter in the pan, then add the leeks and garlic. Fry over a medium heat for 8-10 mins until golden and soft. Stir in the crème fraîche and about 25ml water. Season.
Stir in the thyme, spinach and most of the chorizo. Simmer for a couple of mins.
Cut the potatoes in half and divide the chorizo and leek filling between them. Top with the remaining chorizo and any oil, plus some extra thyme leaves, if you like.

See more Jacket Potato recipes