2 large sweet potatoes, scrubbed
100 ml sour cream
50 g feta, crumbled
4 pickled jalapenos slices from a jar, chopped
1 ½ tbsp chopped coriander
4 slices chorizo from a deli pack, cut into strips
Watercress, to serve
- Heat the oven to 200C/ fan 180C. Prick the potatoes all over with a fork then bake for about 45 minutes, or until tender.
- While the potatoes are baking, whizz the soured cream and feta in a small food processor (or mash together really well in a bowl). Stir in the jalapeños and coriander. Fry the chorizo in a dry frying pan until crisp.
- Split the potatoes and divide the feta cream between them. Sprinkle over the crisp chorizo and serve with watercress.