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  • Writer's pictureDavid

Baked Sweet Potato with Mushrooms, Chorizo & Black Pudding

Updated: Feb 22, 2021

A simple, tasty dinner with the contrast of sweet potato and a hearty filling

A sweet potato is a wonderful thing. Tasty and sweet, rubbed in salt and baked, the contrast in taste is quite amazing. If you're looking to cut down on types of carbs - if you're perhaps looking to reverse or avoid Type 2 diabetes, sweet potatoes are a handy alternative to the common spud. The filling is a classic trio: mushrooms are healthy and meaty, and chorizo & black pudding are such a great match, they should get a room together.



Sweet potato

Black pudding




Black pepper

Fresh oregano

White wine

Fresh parsley


Watch the video


  • Preheat the oven to 200ºC

  • Scrub the potato

  • On a baking tray, drizzle vegetable oil over the tattie and some good salt. Rub them in

  • Pop it in the oven for 1 hour (piercing a sweet potato isn't as vital as with an everyday spud

  • Slice the mushrooms finely

  • Roughly chop the chorizo

  • Dice the black pudding

  • Finely chop the garlic

  • Finely chop the herbs - keep them separate

  • Heat olive oil in a pan and add the chorizo

  • After 5 minutes add the mushrooms and black pudding

  • Stir it all through

  • Add the oregano, garlic and black pepper

  • A splash of white wine and stir it all through

  • Cook for about 5 minutes

  • Add half the parsley and reduce the lot down for 15-20 minutes

  • Add the rest of the parsley (keep a couple of leaves for a garnish)

  • Cut the potato open - carefully: there might well be a blast of very hot steam

  • To butter or not to butter? It's up to you! Pop your filling in, and you're done.

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