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Whilst most of my recipes are for single servings, this one will easily serve two people, possibly even three if it is an accompaniment.


2 sweet potatoes, peeled and diced
4/5 tablespoons of olive oil
Clove or two of garlic, chopped
Half an onion
Small green pepper, de-seeded and chopped
220 grams of mushrooms
50 grams of raisins
Tablespoon of chilli picante sauce
Tablespoon of chopped fresh parsley
Salt and pepper to taste

What to do:

Boil the sweet potatoes for about 10 minutes, or until they are soft, but still holding their shape.
Drain the water and arrange the potatoes in an ovenproof casserole dish.
Fry the onion, garlic, green pepper and mushrooms in the olive oil, stirring constantly for about 5 minutes or until they start to soften.
Add the raisins, sauce, parsley, salt and pepper and stir well.
Mix into the potatoes.
Bake at 180 degrees C, gas mark 4 for about 25 minutes until piping hot and golden brown.


You can use whatever sauce you like with this dish. The chilli picante sauce gave it a nice spicy kick, but brava, romero or barbecue sauce would work well too.