Creamy leeks and chorizo sweet potatoes recipe
Created by The Tesco Recipes team
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
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Shop ingredientsEach serving contains
- Energy
- 2575kJ 614.0kcal
- Fat
- 22g
- Saturates
- 9g
- Salt
- 1.7g
- Sugars
- 28g
of the Reference intake
Carbohydrate 79.3gProtein 16.7gFibre 17.3g
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- 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
