Sweet potatoes with Spanish-style stew recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Prick the sweet potatoes with a fork, then microwave for 5 mins at 800W. Rub with 1 tsp oil and ½ tsp smoked paprika, transfer to a baking tray and bake for 30-35 mins until crispy on the outside.
2. Meanwhile, heat the remaining oil in a large, deep frying pan over a high heat and cook the chorizo for 2 mins. Add the onion and peppers, reduce the heat to medium and cook for 10 mins, stirring. Add the remaining smoked paprika, garlic, thyme and bay; cook for 2 mins. Stir in the tomato purée and chopped tomatoes. Pour in 300ml water and bring to a gentle simmer over a low-medium heat. Cook for 20 mins until thickened and reduced.
3. Add the olives and half the parsley and cook for 5 mins more. Reserve 450g of the stew for the chorizo parcels (see recipe, right); serve the rest over the baked sweet potatoes with the parsley scattered over and some rocket, if you like.

• Cook once, eat twice tip: Use leftovers from this recipe for our Chorizo parcels with feta and olive salad.

• See more Stew recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.