Baked sweet potato

... filled with chorizo and camembert.

Preparation time: 5 mins
Cooking time: 40 mins


  • 4
    medium sized sweet potatoes
  • 250
    chorizo sausage
  • 200
    camembert (1 round)
  • 1
    country garden herbs (Ina Paarman)
  • 3
    olive oil
  • 1
    ground black pepper to taste
  • 1
    ground salt to taste
  • 1
    red onion
Servings: Change Serving


Set oven to 200C. Wash sweet potatoes and place them in a roasting dish. Mix the olive oil and spices and then rub this mixture onto the sweet potatoes. Place in the oven and bake between 35 and 40 minutes or until cooked. While the sweet potatoes are cooking, take out the camembert cheese and slice into thin pieces and place in a bowl. Remove the skin from the chorizo sausage and slice into half length-ways then chop into thick pieces and put aside in a separate bowl. Chop up the red onion finely. Once the sweet potatoes are ready, remove from the roasting pan; add the chopped red onion and chorizo sausage to the olive oil until the oil cools a little. Slice the sweet potatoes length-ways and remove the "meat" of the potatoes (try keep them intact as you are going to refill them with the mixture of sausage and cheese).  Add to the chorizo and onion mixture. Once mixed, add the mixture back into the sweet potato skins and cover with the slices of camembert cheese. Grill until melted and serve with a wild rocket salad. Great with a Pinotage wine.



Chakalaka chicken

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