Roasted Sweet Potatoes with Tahini Sauce and Chorizo


  1. Pre-heat the oven to 200 fan. Rub two tbsp of the oil over the sweet potatoes and season well with salt and pepper. Place into a roasting tin and roast for 40-60 minutes, depending on size, until tender.
  2. Meanwhile, heat a non-stick frying pan over a medium heat and chuck in the chorizo. Stir-fry for 3-4 minutes until crispy.
  3. Whisk the tahini together with the juice of ½ a lemon, the water and good pinch of salt. It will split and then come back together.
  4. Toss the red onion and parsley together with the sumac, remaining lemon juice and olive oil and a pinch of salt
  5. To serve, transfer the potatoes to serving plates and slice them open. Pour over plenty of the tahini sauce. Top with the salad and chorizo. Drizzle over a little more sauce and serve immediately.


Serves 4

4 sweet potatoes
3 tbsp olive oil
150g chorizo, finely chopped
160g tahini
The juice of 1 ½ lemons
140ml water
1 red onion, finely sliced
2 handfuls of roughly chopped parsley leaves
2 tsp sumac
Salt and pepper

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