Woolworths Bellevue Malbec Archives

Braai recipes

Barbequed chuck

30 minutes

Sweet potato

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 10 minutes

Ingredients

For the sweet potatoes

4 sweet potatoes
400 g fresh chorizo or Moroccan lamb sausage
thick mayonnaise
180 g bitter greens (curly endive, chicory, raddicchio or a mix)

For the dressing, mix:

2 T red wine vinegar (or sherry vinegar)
1/2 cup olive oil
1 clove garlic, crushed
smoked salt, to taste
chilli flakes a pinch

For the crispy shallots:

canola oil, for frying
4 French shallots, thinly sliced
sea salt, to taste

Method

Preheat the oven to 220°C. Scrub the potatoes very well – you want to eat the skins. Pat dry and prick all over. Place on a baking tray lined with baking paper and bake for 1 hour, turning halfway, until tender.
Roast the sausage on a separate pan lined with baking paper for 20 minutes, or until just cooked but still moist. Slice and keep warm.
Slit the baked potatoes down the centre and squeeze the ends to open. Moisten with a spoonful of the dressing and add a spoonful of mayonnaise. Squeeze again to almost close. Return to the oven for about 10 minutes, or until the mayo is golden.
Place the greens on plates or a platter. Drizzle with the remaining dressing, add the sausage and top with the hot potatoes. Sprinkle over the crispy shallots.

To make the crispy shallots, heat 1–2 T oil in a pan. Add the sliced shallots and fry until well browned. Remove and drain on kitchen paper. Leave to cool and crisp and season.

Discover more potato recipes here.

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Barbequed chuck

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Ingredients

Method