Scott Hawkins - Staff
- 2 medium sweet potatoes, halved lengthwise
- 1 chorizo, quartered, sliced
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 1 long red chili, halved, seeded, sliced
- 1/4 c chopped parsley
- 1/2 c grated cheese of your choice
- Arugula, to serve
Preheat oven to hot, 400 degrees Fahrenheit. Line an oven tray with baking paper.
Put sweet potatoes on tray, spray with oil, cover with foil. Bake 50 to 60 minutes until very tender when tested with a skewer. Cool slightly. Scoop out flesh and reserve, leaving shell intact.
Meanwhile, in a medium frying pan, cook chorizo two to three minutes until browned. Add onion, garlic, and chili. Sauté two to three minutes.
Stir in reserved sweet potatoes. Stir parsley through. Season to taste.
Spoon chorizo mixture into sweet potato shells. Sprinkle with cheese. Bake eight to 10 minutes until golden. Serve with arugula.
Tip: Trim underside of sweet potato so it sits flat on tray. Serve this with another low-carb treat of sliced avocado drizzled with lemon juice.