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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 610 kcal
- Protein
- 22 g
- Carbohydrates
- 47 g
- Fat
- 39 g
- Fiber
- 11 g
- Sugar
- 11 g
- Sodium
- 864 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 194 mg
- Potassium
- 1210 mg
- Calcium
- 115 mg
- Iron
- 3.6 mg
- Magnesium
- 76 mg
- Phosphorus
- 233 mg
- Zinc
- 3.1 mg
- Vitamin A
- 1229 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 4.3 mg
- Vitamin K
- 23 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.49 mg
- Niacin
- 3.0 mg
- Folate
- 121 mcg
- Water
- 233 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Sweet potatoes are hard after the cooking time ends
Cause: Potatoes were cut into pieces larger than 2cm or the basket was overcrowded.
Fix: Cook for an additional 3-5 minutes at 190°C (374°F).
Prevention: Ensure uniform dicing and cook in batches if the basket is full.
Garlic in the butter tastes bitter
Cause: Garlic was overheated and burned in the microwave.
Fix: Cannot be fixed; discard and restart with fresh butter and garlic.
Prevention: Use 30-second intervals and stop as soon as the butter is melted.
Cultural Context
This dish draws inspiration from Spanish cuisine, particularly the use of smoky paprika and flavorful chorizo. While not a traditional Spanish dish itself, it incorporates elements that evoke the country's vibrant culinary landscape, often enjoyed as a hearty and flavorful meal.
