Sweet potato dip with chorizo & chicory dippers

Contains pork – recipe is for non-Muslims only
Cater for everyone at your party with this healthy canapé of paprika dip and Spanish sausage - it's gluten and dairy-free
PREP 10 mins
COOK 1 hrs


  • calories 154
  • carbs 20
  • saturated fat 1
  • sugar 6
  • protein 1
  • fat 8
  • fibre 3
  • salt 0.1


2 large sweet potatoes
4 tbsp olive oil
½ tsp sweet smoked paprika
1 tbsp red wine vinegar
small handful coriander or parsley, chopped, plus extra to serve
250g mini cooking chorizo sausages (for special diets, see tip below)
few heads red and white chicory, leaves separated


  1. Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 50 mins until really soft. Leave to cool.
  2. Scoop the potato flesh into a food processor, discarding the skins. Add the oil, paprika, vinegar, coriander or parsley and some seasoning and whizz to a smooth paste. Transfer to a bowl, cover with cling film and chill until needed. The dip will keep for 2 days in the fridge – just bring to room temperature before serving.
  3. Cook the chorizo in a small frying pan for 10 mins until cooked through. Drain on kitchen paper. Scatter extra coriander or parsley over the dip and serve with the chorizo and chicory leaves for dipping.