Baked sweet potato with chorizo

• 4 x 350g sweet potatoes (skin-on)
• 1 red capsicum, halved lengthways, seeds removed
• 2 dried chorizo, split lengthways
• 4 unpeeled garlic cloves
• 2/3 cup (160g) sour cream
• Juice of 1/2 lemon
• 1 red onion, finely chopped
• 1/2 bunch flat-leaf parsley, leaves chopped
• 1 teaspoon smoked paprika (pimenton)

• 1
  Preheat the oven to 200°C.
• 2
  Pierce the sweet potatoes with a fork, then place on a large baking paper-lined baking tray. Roast for 60 minutes, then remove from oven and add the capsicum, skin-side up, chorizo and garlic to the tray. Roast for a further 20 minutes or until sweet potatoes are cooked through and chorizo is crisp.
• 3
  Remove and discard capsicum skin, then slice into thin strips. Thinly slice the chorizo. Set aside.
• 4
  Squeeze garlic from their skins and mash with the sour cream and lemon juice.
• 5
  Slice sweet potatoes lengthways, leaving them attached to form a ’pocket’. Spoon in the garlic sour cream, then top with capsicum, chorizo, onion, parsley and paprika. Drizzle over any remaining chorizo oil from the tray to serve.