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In a bowl, combine the sweet potatoes, oil and paprika.
Air-fry the potatoes at 190°C for 14-15 minutes, and add the chorizo for the last 2-3 minutes.
While the chorizo is cooking, put the butter, chilli and garlic in a microwaveable bowl and microwave for 1 minute until the butter is melted.
Season the yogurt with salt and pepper.
Serve the hash drizzled with the yogurt, then top with the melted garlic chilli butter and sprinkle with fresh dill.