This was my first attempt at spiralising sweet potatoes. I used the ribbon setting to get these nice little round crisps, which I then baked in the oven. It brought out their sweetness, which was nicely complimented by the savoury taste of the stew. I added broccoli because, quite frankly, the dish looked too orange without it!
Ingredients (serves 4)
– 3 large sweet potatoes
– 1 chorizo ring. I used a dulce variety, as sometimes the picante can be bitter
– 2 medium sized leeks, trimmed and sliced
– one 400g jar of butterbeans, drained (NOT the dried ones, or it will take much longer to cook!)
– one small onion, cut into wedges
– 2 garlic gloves, peeled and sliced
– 500ml stock (I used chicken)
– one head of broccoli
1. Preheat the oven to 180°C
2. Peel the sweet potatoes. Using the ribbon setting on your spiralizer, cut the potato into thin slices. You could achieve a similar effect with a mandolin.
3. Pat the sweet potato slices dry with kitchen paper, then put them on a baking tray. I line the tray with baking paper first. Don’t cram them together, leave space between the crisps. You will probably need more than one tray, so make sure you switch the trays over during the cooking process. They need to cook for about 25 minutes, but keep checking them – they should be crispy but not burnt!
4. While the crisps are crisping, start your stew. Slice the chorizo thickly and cook in a large pan. There is no need for oil, as the chorizo will release its own. After cooking for about 4 minutes, add the sliced garlic and onion wedges. After 2 more minutes, add the leek. Stir gently to avoid breaking up the leek too much and cook for another 4 minutes.
5. Add the stock and the drained beans. Simmer gently for 15 minutes, stirring occasionally. Season to taste.
6. Whilst all this is cooking, check your crisps aren’t burning!
7. Chop the broccoli into florets and cook according to preference. I sautéed mine, but you could also boil or steam.
8. Served and enjoy!
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