Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Sweet potatoes with Spanish-style stew recipe

5 ratings

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
Gluten-free
Dairy-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)

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1915kj
456kcal 23%
Fat
15g 21%
Saturates
4g 21%
Sugars
26g 29%
Salt
1.6g 27%

of the reference intake
Carbohydrate 63.4g Protein 11.6g Fibre 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.

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.