Equipment
Ingredients
Main Components
- 600 g sweet potatoes, peeled and cut into 2cm cubes
- 15 ml vegetable oil
- 6 g paprika
- 150 g chorizo, sliced into 5mm rounds
- 60 g greek yogurt
- 2 g salt
- 1 g black pepper
Garlic Butter and Garnish
- 14 g unsalted butter, light or half-fat
- 1 garlic, grated
- 3 g red pepper flakes
- 3 g dill, freshly chopped
Optional Sides
- sourdough bread, toasted
- 4 egg, poached
- 2 avocado, mashed
Nutrition (per serving)
Method
In a mixing bowl, combine the cubed sweet potatoes with vegetable oil and paprika until evenly coated.
Place the sweet potatoes in the air fryer basket and cook at 190°C (374°F) for 3 minutes.
Add the sliced chorizo to the air fryer basket and continue cooking at 190°C (374°F) for 12 minutes until potatoes are tender.
Combine the butter, grated garlic, and red pepper flakes in a small microwave-safe bowl and heat for 1 minute.
Whisk the salt and black pepper into the Greek yogurt in a separate small bowl.
Spread the seasoned yogurt onto serving plates and top with the cooked sweet potato and chorizo mixture.
Drizzle the garlic-chili butter over the dish and garnish with freshly chopped dill.
Chef's Notes
- For an even crispier chorizo, consider pan-frying it separately after roasting the sweet potatoes, then draining off excess fat before adding it to the dish.
- The quality of the chorizo will significantly impact the final flavor. Opt for a good-quality, cured Spanish chorizo for the best results.
- Don't overcrowd the air fryer basket; cook in batches if necessary to ensure even cooking and crisping of the sweet potatoes and chorizo.
- Taste and adjust the seasoning of the spiced yogurt and garlic-chili butter before drizzling, as the saltiness of the chorizo can vary.
- For a touch of freshness, consider adding a squeeze of lemon or lime juice to the spiced yogurt before serving.
Storage
Refrigerator: 3 days — Store yogurt and potato mixture in separate containers to maintain texture.
Reheating: Reheat potato and chorizo in the air fryer at 180°C (356°F) for 5 minutes; serve over cold yogurt.
