Garlic Rosemary Roasted Sweet Potatoes with Chorizo

5 from 6 votes

Garlic Rosemary Roasted Sweet Potatoes with Chorizo

Sweet, salty, spicy and bursting with flavour, these truly are the BEST Roasted Sweet Potatoes. Baked with Rosemary, Garlic and Chorizo, you won't have them any other way!!

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: Fusion

Servings:

Author: Chris Collins

Cost: £1 / $1

Equipment

28cm x 40cm (11” x 16”) Oven Tray (or similar size)
Spatula/Turner
Sharp Knife & Chopping Board
Box Grater (for chorizo)

Ingredients

2lb / 1kg Sweet Potatoes, peeled and diced into 1" chunks
2.6oz / 75g Chorizo (see notes)
2.5 tbsp Olive Oil
1 bulb of Garlic, cloves slightly crushed with palm of hand, skins left on
few sprigs of Rosemary
Salt & Pepper, to taste

Instructions

Combine 2lb/1kg sweet potato chunks with 2.5tbsp olive oil, a small bulb of garlic cloves, a few sprigs of fresh rosemary and a good pinch of salt and pepper.
Space out as much as you can, then pop in the oven at 200c/390f for 30-40mins or until fork tender and nicely caramelized on the outside. Flip the potatoes 1-2 times throughout and turn oven tray around if cooking unevenly.
Sprinkle 2.6oz/75g chorizo crumbs over the top and pop back in the oven for a few mins (careful, the chorizo chars quickly, this is just to crisp it up slightly and extract some of that gorgeous oil).
Remove garlic and large woody stalks of rosemary (keep crispy stems if not completely charred). Serve up right away with an extra pinch of salt (optional).

Video

Notes

a) Chorizo - I usually get regular cured Spanish chorizo and grate it on a box grater to make the crumbs. You can finely dice, just depending on how big the crumbs end up you may need to bake longer.

b) Spacing - Important to space the potato out otherwise it'll steam instead of roast. If you only have smaller trays, I recommend using two.

c) Timing - Sweet potatoes tend to char quite quickly, so just be vigilant after you flip them the first time. I don't recommend whacking up the temp, neither the sweet potato or olive oil will take the heat. The chorizo should take no longer than 5mins before it starts to char, so again just be vigilant.

d) Extra Crispy - Sweet potatoes are difficult to get truly crispy in the oven, because they're packed with so much water/starch. If you've got the time, soak your potato chunks in cold water for 30mins, then THOROUGHLY dry. This will extract some starch and make them less gloopy in the centre. Not a huge difference, and they do still come out fairly crispy without doing this, but just a little tip for you!

e) Calories - based on sharing between 5 people.

Nutrition