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New month, new Challenge. We are slowly moving towards the colder weather and that of course includes a delicious stew. I was challenged to make a tasty vegetable stew. And since I love stew, this was of course not a very difficult assignment. I wanted to give it a completely different twist. sweet potato recipe sweet potato stew sweet potato stew
They have a delicious Mexico blend in their range, both canned and frozen. And that's how I came up with this Mexican sweet potato stew. Not complicated to make at all and therefore plenty of vegetables in this stew. Sweet potato also falls under the heading of vegetable. Add some tasty tortilla chips and bring a little bit of summer to the table again. Sweet potato stew.
And this is how you make the Mexican sweet potato mash:
We'll start with the sweet potatoes first. Peel them and chop or cut them into small cubes. Put them in a pan with some salt and water and cook them for 15 to 20 minutes until tender and soft.
-While the potatoes are cooking, cut the chorizo sausage into small cubes. Take your frying pan and add the cubes without extra fat. Bake them in a little crispy, you don't have to bake them all the way. Remove the fat in a bowl and set the fried cubes aside.
-Leave a very small amount of fat in the frying pan. Then put the can of Mexico melange in the pan and heat it up slowly. First let the can drain. If you take the bag out of the freezer, it can go straight into the pan.
- Drain the potatoes and put them back in the pan, adding a little bit of chorizo fat. With your pestle, mash them finely but not all the way into a purée. Add the Mexico melange and the sausage pieces with a large spoon and toss everything together. Season with salt and pepper, if you like it spicy, add some chili flakes. Sweet potato stew.
Mexican sweet potato mash
Finally, spoon the mash into containers and garnish with some fresh parsley and tortilla chips
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Mexican sweet potato mash
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And this is how you make it:
- We'll start with the sweet potatoes first. Peel them and chop or cut them into small cubes. Put them in a pan with some salt and water and cook them for 15 to 20 minutes until tender and soft.
- While the potatoes are cooking, cut the chorizo sausage into small cubes. Take your frying pan and add the cubes without extra fat. Bake them in a little crispy, you don't have to bake them all the way. Remove the fat in a bowl and set the fried cubes aside.
- Leave a tiny bit of fat in the skillet. Then put the can of Mexico melange in the pan and heat it up slowly. First let the can drain. If you take the bag out of the freezer, it can go straight into the pan. Mexican sweet potato mash
- Drain the potatoes and return them to the pan, adding a little chorizo fat. With your pestle, mash them finely but not all the way into a purée. Add the Mexico melange and the sausage pieces with a large spoon and toss everything together. Season with salt and pepper, if you like it spicy, add some chili flakes.
Do you like the above recipe? Then try the recipes below:
Spanish dish with chorizo and bell pepper
Pearl couscous with grilled vegetables
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sweet potato recipe sweet potato stew
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