Sweet Potato Dip With Chorizo Chicory Dippers Recipes

Steps:

• Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.

Steps:

• Preheat the oven to 400 degrees F.
• Add 1 tablespoon of the oil to a large saucepan over medium heat. When the oil is hot, add the celery and onions and cook, stirring occasionally, until translucent, 4 to 5 minutes. Stir in the garlic, chorizo, sweet potatoes and peas. Add the remaining 1 tablespoon oil and the flour. Stir and cook to remove the raw flour flavor, about 2 minutes. Slowly whisk in the vegetable stock and the cream. Bring to a simmer to allow the sauce to thicken; it should coat the back of a spoon, 6 to 7 minutes. Stir in the cheese and the parsley and remove from the heat. Taste and season with salt and pepper.
• Place six 8-ounce ramekins in a baking dish or a rimmed baking sheet. Fill each with the chorizo mixture until 1/2-inch from the top (the number of pies you get depends on the size of the ramekins). Let cool slightly.
• Meanwhile, roll out the pie crust and, using a large biscuit cutter, cut a circle of dough large enough to cover the entire top of the ramekin and fall over the sides. Repeat until all the ramekins are covered. Brush the dough with the egg, cut 2 to 3 slits in the top to allow steam to escape and bake until golden and the dough is cooked through, 20 to 22 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
• Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
• Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
• Spoon dip into a bowl, garnish with chopped pistachios, and serve.

Steps:

• Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5 mins until softened. Add the sweet potatoes and chickpeas and cook for 5 mins more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom.
• Heat grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3 mins until the whites are set. Sprinkle with chilli to serve.