I have a slight obsession with tapas. Mainly because I like picky food. A little bit of this, a little bit of that. Variety is the spice of life after all. So here’s my recipe for Canarian potatoes or potatoes in Mojo Picon sauce. The only difference to a traditional recipe is that I substitute potatoes with sweet potatoes, as they count towards your five-a-day (regular potatoes don’t, I’ve been told). A Spanish omelette recipe is coming later this week. Enjoy!
Sweet potatoes in Mojo Picon sauce
Serves | 4
Prep | 5 mins
Cook | 6 mins
Vegan | no-added refined sugar | part of your 5-a-day | 15 minute meal
2 sweet potatoes
⁃ 2 garlic cloves
⁃ 2 red peppers, cored and stem removed
⁃ 1 hot chilli (like jalapeño) stem removed or 1tsp dried crushed chilli flakes (optional)
⁃ 2tsp smoked paprika
⁃ 1tsp ground cumin
⁃ 1tsp salt
⁃ 1tsp red wine vinegar
⁃ 250ml/1 cup of olive oil
Garnish with chopped coriander, if you like
Prick the sweet potatoes all over with a fork then microwave on high for 6 minutes. Squeeze the sides using an oven mitt and if they’re not tender, cook further in 30 second increments. When ready, carefully scoop out the flesh and cut into bitesize chunks.
Meanwhile, add the peppers, garlic, chilli, smoked paprika, cumin, red wine vinegar and salt to a food processor and process into a paste, occasionally scraping down the sides. With the machine running slowly add the oil in a thin drizzle to achieve a thickened sauce. Add the potatoes to a serving dish and drizzle over with the sauce. The sauce can be eaten hot or cold.
I like to serve it as a side dish to Spanish omelette or a large salad with toasted sourdough to mop the sauce. Or, for a quick filling meal, add a 400g tin of chopped tomatoes to the sauce then heat through and serve over 300g of penne.