Baked Sweet Potato with Spanish-Style Stew

Charmaine Lu -
  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 1.5 tsp smoked paprika
  • 250g diced chorizo
  • 1 chopped onion
  • 500g sweet capsicums, sliced
  • 4 chopped garlic cloves
  • 6 thyme sprigs, leaves chopped
  • 1 bay leaf
  • 2 tbsp tomato puree
  • 2 x 400g tins of chopped tomatoes
  • 125g pimento-stuffed olives
  • 20g chopped parsley
  • Preheat the oven to 200C and prick the potatoes with a fork. Microwave for 5 mins, then rub with 1 tsp of oil and ½ tsp smoked paprika. Transfer to a baking tray and bake for 35 mins. Meanwhile, heat the remaining oil in a frying pan and cook the chorizo for 2 mins. Add the capsicums and onion, reduce the heat and cook for 10 mins.
  • Add the remaining paprika, garlic, thyme and bay and cook for 2-3 mins. Stir in the chopped tomatoes and tomato puree, pour in 300ml water and simmer for 20 mins to thicken. Add the olives and half the parsley, cook for 5 mins, then serve generously over the baked sweet potatoes with a scattering of parsley to finish.
50 mins
4 serving