- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 sprig rosemary, leaves stripped
- 150 g mini chorizo
Tips and Suggestions
For vegetarians make a batch without chorizo - just add an extra tablespoon of oil and a generous sprinkling of smoked paprika
1. Preheat the oven to 200C/180C/gas 6. Peel the sweet potatoes and chop into equal sized wedges.
2. Spread out on a baking sheet, drizzle over the oil then give them a good shake to coat them. Sprinkle with the rosemary leaves, dot the mini chorizo sausages around and season with salt and pepper then roast for 15 minutes.
3. Give them a shake and return to the oven and cook for a further 15 minutes until the wedges are tender and crisping at the edges. Serve hot.
Need more ideas for a barbecue? Check out our BBQ side dishes
Rate This Recipe