Baked sweet potato, chorizo, mushrooms & egg from Simple: Effortless Food, Big Flavours (page 262) by Diana Henry

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Notes about this recipe

  • FJT on October 01, 2018

    Loved the chorizo with the sweet potato. The mushrooms were OK but they lose the fight to be noticed against the chorizo and sweet potato. I fried my egg to save on washing-up and because it’s what the recipe said to do, but I think I’d prefer a poached egg next time... and there will be a next time!

  • julesamomof2 on August 19, 2017

    This quote from my daughter says it all 'My taste buds are confused'. We did not like this flavor combination. I used chorizo, threw the majority of the unused package away.

  • Jane on May 28, 2017

    I shouldn't really be reviewing this as I messed with it a bit. I had some kale and half a baked sweet potato to use up and wanted eggs for brunch. So this recipe fitted the bill if I subbed kale for the mushrooms (and a poached egg rather than fried as I prefer those). Anyway, it worked well for me. Though I would also like to try it with mushrooms.

  • baking4two on April 12, 2017

    I used bacon instead of chorizo. I too had to add more bake time to my potato and then finished it in the microwave. Next time I will make the sweet potato in the Instant Pot (https://www.pressurecookrecipes.com/instant-pot-sweet-potato/). Delicious and simple weeknight meal!

  • southerncooker on April 08, 2017

    I used baby bella's in this one for the mushrooms. It was delicious. I used the optional cilantro and had intended to use the optional smoked paprika but forgot. This was still delicious. I made a half recipe for myself. I did have to bake my sweet potato much longer than stated in the recipe. My potato was on the small side but at the 30 min. mark it was not done. I added 10 more minutes but still not done so I popped in microwave for 5 minutes - perfect.

  • L.Nightshade on January 14, 2017

    I wanted to make this as soon as I set my eyes on the photo. No Spanish chorizo available around here, but we managed to find linguiça. While the potatoes bake, cremini are sautéed, set aside, then the sausage is sautéed in the same pan and set aside. Sausage and mushrooms go onto the opened sweet potato (red garnet here, thought it would be the prettiest), are topped with cilantro, then an egg fried at the last minute. Everything is topped with smoked paprika. A great combination of flavors, this would be a lovely brunch dish for guests.

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