Sweet potatoes with Spanish-style stew recipe
Enjoy this smoky sweet potato stew for dinner tonight. Use any leftovers to make our chorizo and feta pastry for lunch the next day.
See method- Serves 4
- 10 mins to prepare and 50 mins to cook
- 456 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- 4 sweet potatoes (about 250g each)
- 1 tbsp olive oil
- 1½ tsp smoked paprika
- 250g pack frozen diced chorizo
- 1 large onion, finely chopped
- 500g pack sweet peppers, sliced
- 4 garlic cloves, finely chopped
- ¼ tsp dried thyme, or 6 thyme sprigs, leaves removed and chopped
- 1 bay leaf
- 2 tbsp tomato purée
- 2 x 400g tins chopped tomatoes
- 125g drained pimiento-stuffed green olives (from a 340g jar)
- 20g fresh flat-leaf parsley
- rocket, to serve (optional)
Each serving contains
- Energy
- 1915kJ 456.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 1.6g
- Sugars
- 26g
of the Reference intake
Carbohydrate 63.4gProtein 11.6gFibre 12.4g
Method
- 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.
- 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.
- 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.
