Sweet Potato ‘noodles’ with Chorizo and Orange

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By Sam Linsell

Enough for one as a meal or two as a side! 

Ingredients 

• 2Tbsp olive oil
• 125g good quality Spanish chorizo, cut into dice
• 2 sweet potatoes, peeled and spiralled (about 320g final spiralled weight)
• zest of one orange
• juice of 2 oranges (about 1/2 cup)
• 2Tbsp Medium cream sherry (optional)
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• salt and pepper
• Creme fraiche to serve
• fresh coriander to serve

Instructions

1. Run the sweet potatoes through the sparser until you have thin ribbons.
2. Heat 1 tablespoon of the olive oil in a large non stick frying pan and fry the chorizo until it starts to brown and some of the orange oil is released. Remove with a slotted spoon and set aside.
3. Heat the other tablespoon of olive oil in the same pan and fry the sweet potato for a minute or so. Add the spices, orange juice, zest and sherry and allow this to cook off. If you have a lid for the pan, pop it on as this helps to steam / cook the vegetables too. Allow most of the liquid to cook off. Add chorizo back to the pan and toss this through.
4. When the sweet potato is cooked but still has some texture serve this in a bowl with a generous dollop of creme fraiche and a small handful of fresh coriander leaves. I find stirring the leaves through hot food wilts them down sufficiently and no chopping is requires.

Source: Sweet Potato ‘noodles’ with Chorizo and Orange – Drizzle and Dip 

Image Credit: Sweet Potato ‘noodles’ with Chorizo and Orange

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