A simple, tasty dinner with the contrast of sweet potato and a hearty filling
A sweet potato is a wonderful thing. Tasty and sweet, rubbed in salt and baked, the contrast in taste is quite amazing. If you're looking to cut down on types of carbs - if you're perhaps looking to reverse or avoid Type 2 diabetes, sweet potatoes are a handy alternative to the common spud. The filling is a classic trio: mushrooms are healthy and meaty, and chorizo & black pudding are such a great match, they should get a room together.
INGREDIENTS
Sweet potato
Black pudding
Chorizo
Mushrooms
Garlic
Black pepper
Fresh oregano
White wine
Fresh parsley
Watch the video
METHOD
Preheat the oven to 200ºC
Scrub the potato
On a baking tray, drizzle vegetable oil over the tattie and some good salt. Rub them in
Pop it in the oven for 1 hour (piercing a sweet potato isn't as vital as with an everyday spud
Slice the mushrooms finely
Roughly chop the chorizo
Dice the black pudding
Finely chop the garlic
Finely chop the herbs - keep them separate
Heat olive oil in a pan and add the chorizo
After 5 minutes add the mushrooms and black pudding
Stir it all through
Add the oregano, garlic and black pepper
A splash of white wine and stir it all through
Cook for about 5 minutes
Add half the parsley and reduce the lot down for 15-20 minutes
Add the rest of the parsley (keep a couple of leaves for a garnish)
Cut the potato open - carefully: there might well be a blast of very hot steam
To butter or not to butter? It's up to you! Pop your filling in, and you're done.