Hassleback Sweet Potato Tray Bake
By not-recognizedThe madness of mid-week calls for super simple yet delicious dinners. These hassleback sweet potatoes are guaranteed to please the whole family – quick and delicious!Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
7 total- 8 small of sweet potatoes
- 4 whole of avocados
- 50 ml of sour cream
- 1 tsp of chilli flakes
- 1 wedges of 66576011, (plus the juice of one whole lime)
- 120 g of chorizo, (diced)
- 1 tbsp of chives, (chopped)
Method
7 stepsStep 1
Preheat the oven to 180 degrees.
Step 2
Make your hasselbacks by slicing cuts at 0.5cl intervals halfway down your potatoes.
Step 3
Season with salt and pepper and place in your baking tray.
Step 4
Bake for 20 minutes then add the chorizo to the hot pan.
Step 5
Bake for a further 20 minutes until the potatoes are soft and the chorizo is crispy spooning the juices over each potato every 5 minutes.
Step 6
While the potatoes are cooking make the guacamole mix the softened avocados with lime juice, chilli flakes and season with salt and pepper.
Step 7
Once the potatoes and chorizo are cooked add the guacamole and sour cream to the potatoes and serve with chopped chives.