Chorizo & Chimichurri Sweet Potatoes

Step 1
Preheat the oven to 200 C / 400 F.

Step 2
Cut the sweet potatoes in halves, lengthways, and place on a flat baking tray. Brush lightly with olive oil and season with salt and pepper. Pop in the oven, middle shelf, for 60 minutes. You will get super soft, almost jammy sweet potatoes. If you need them on the table sooner, they will be cooked after about 40-45 minutes but won’t have that caramelized finish.

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Step 3
While the sweet potatoes are cooking, prepare chimichurri. This step can be done right away. Chop the parsley and red pepper very finely and mince or grate the garlic. When doing the chilli, remove the seeds. Combine these with the remaining ingredients in a bowl and stir. Set aside.

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Step 4
Remove the skin from the chorizo and slice halve into circles and halve into half circles. I like different shapes but you can pick one cut and go with that. There is no right or wrong here.

Step 5
Cook the chorizo when the sweet potatoes are ready. Pan-fry in a tiny bit of oil over medium-high heat for 1-2 minutes on the first side and quicker on the second side (it cooks quicker as the pan is hotter). Remove to a plate lined with some paper towel to soak up excess oil.

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Step 6
Remove the sweet potatoes from the oven. Using a tablespoon, make indents inside sweet potato halves, turning them into boats. Top each sweet potato boat with grilled chorizo and a tablespoon or two of chimichurri. Serve the remaining chorizo and chimichurri on the side.