This recipe is from ‘eat’ (which has over 600 fast ideas for dinner) by Nigel Slater. He describes the finished product as “smoke and silk”. Enough for 2:
- 1 tbsp oil
- 8 small cooking chorizo (I used these Sainsbury’s Spanish Mini Chorizo Cooking Sausages)
- 2 medium sized sweet potatoes (about 500g)
- 200ml hot water
- 15g butter
- Black pepper to taste
Heat the oil in a large saucepan. Prick the chorizo all over with a fork, then brown them in the oil.
Peel the sweet potatoes and cut them into largish chunks. Add the sweet potato chunks to the chorizo, mix well, cover, and cook over a medium heat for 10 minutes. Stir occasionally.
Add the hot water and simmer for 10 minutes. Then remove the lid, turn up the heat and allow half the liquid to evaporate.
Remove the chorizo and keep warm. Mash the sweet potatoes (together with the remaining liquid and the butter). Season with black pepper, and serve with the chorizo cut in half lengthways.
I served mine with frozen peas, but I think spinach would have been better.