Step 1:
Preheat your Euro Oven to 200°C

Step 2:
Pierce the sweet potatoes with a fork and place on a large baking tray, lined with baking paper. Roast potatoes for 50 minutes, then remove from oven and add the capsicum, skin-side up, chorizo and garlic to the tray. Roast for a further 20 minutes until sweet potatoes are fully cooked through and chorizo is golden and crispy

Step 3:
Remove from oven and thinly slice capsicum skin into strips along with chorizo and set aside

Step 4:
For the sauce, squeeze garlic from their skins and mix with sour cream and lemon juice

Step 5:
Slice sweet potatoes lengthways, however leave them attached to form a ’pocket’. Spoon in the garlic and sour cream mixture, then top with sliced capsicum, chorizo, onion, parsley and sprinkle paprika over the top. Drizzle over remaining chorizo oil from the tray to serve and enjoy!