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Add a photoServings: 4
Ingredients
- 1 lrg Sweet potato peeled, and
- Â Â cut into 1/2" cubes
- 2 Tbsp. Sherry vinegar
- 2 Tbsp. Paprika
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Currants
- 1/2 c. Sweet sherry
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1 lb Morcilla blood sausage
- 2 Tbsp. Pine nuts
- Â Â Baguette sliced 1" thick
- Â Â on the diagonal, grilled
Directions
- Boil sweet potato in salted water till very soft. Drain and mash into puree. Add in vinegar, paprika and season with salt and pepper. Soak currants in sweet sherry for 20 min. Drain and reserve the soaking liquid.
- Heat extra virgin olive oil in a 12-inch nonstick pan till smoking. Slice Morcilla into 1/2-inch thick rounds and saute/fry till golden and fat is flowing out, about 2 min. Turn and repeat. Drain fat from pan, add in currents, sherry from soaking and pine nuts. Cook till liquid dissipates and serve over grilled bread.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 83 | 46% |
| Total Fat 9.54g | 12% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 271mg | 8% |
| Total Carbs 15.99g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 7.04g | 5% |
| Protein 1.83g | 3% |
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