Roasted sweet potato with a slightly spicy Spanish sauce, delicious with tapas!
Heat the oven to 200 degrees. Peel the sweet potatoes and cut them into cubes of about 2 to 3 cm. Put them in a bowl and drizzle with a little oil and sprinkle with a little salt and pepper. Mix well. Spread the potatoes on a baking tray lined with baking paper. Put them in the oven for about 20 to 25 minutes until they are cooked.
Meanwhile, chop the onion and garlic. Fry it in a pan with a little oil. Add the tomato cubes. Season with paprika, cayenne pepper (to taste), cumin, pepper and salt. Place the sauce in a heatproof immersion blender and blend fine, or keep it coarse if you prefer. Pour the sauce back into the pan and stir in the crème frache. Remove the potatoes from the oven and serve with the bravas sauce and some fresh parsley.
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Source: Leukerecepten by leukerecepten-nl.
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