Cut the Albert Bartlett Sweet Potatoes into wedges and toss with olive oil, paprika, salt, and pepper.
Place in the air fryer at 200°C for 15-20 minutes, turning halfway until golden and crispy.
Season the chicken breasts with salt, pepper, and paprika. Air fry at 180°C for 15 minutes or until cooked through.
In a pan, fry the chorizo and red onion until softened and slightly browned.
Shred the cooked chicken using two forks, add BBQ sauce, passata, and the cooked chorizo and onion. Simmer for 5 minutes on low heat.
Pile the pulled BBQ chicken on top of the sweet potato wedges.
Scatter grated cheese on top and pop back in the air fryer for 2-3 minutes to melt the cheese to perfection.
Tip: Add a sprinkle of fresh coriander and an extra drizzle of BBQ sauce for that finishing touch!
Serve and enjoy!
Serves: 2
Preparation: 10 mins
Cooking: 30 mins
4 Albert Bartlett Sweet Potatoes
2 Chicken Breasts
100g Chorizo, sliced
1 Red Onion, sliced
100ml BBQ Sauce
200ml Passata
50g Grated Cheese (Cheddar or your favourite!)
Salt, Pepper, Paprika to taste