Wash the sweet potato. Leave the skin on, and use a fork to prick the skin two or three times along the length of the potato. Place on a tray lined with baking paper and roast in the oven on 200 degrees Celsius for about 45-50 minutes (or until you can stab your fork through fully).
In a separate bowl, mix the pepita seeds, sunflower seeds, paprika and maple syrup. Spread on a tray lined with baking paper and toast in the oven for a few minutes until crispy.
Meanwhile, cut the chorizo in half lengthwise, and then slice into half-moons. Fry off in a pan until cooked and crispy. You shouldn’t need any additional oil in the pan.
Remove the sweet potato from the oven, slice lengthways and use a fork to loosen the cooked sweet potato inside its skin. Once the primary steam has escaped, add the sliced shallots and coriander across the top, along with the toasted pepita and sunflower seed mix.