Sweet mashed potatoes with brussels sprouts, chorizo and walnuts

Peel the sweet potatoes and cut into equal pieces. Put them in a pan with plenty of water and bring to the boil. Boil the potatoes until they are well cooked, in about 20 minutes.

Drain them and allow them to steam for a while.

Clean the sprouts and cut them in half. Bring a pan of water to the boil, add the sprouts and cook them until al dente. (depending on the size, about 8 minutes)

Drain them and let them steam briefly.

Cut the chorizo into cubes and fry in a frying pan, without oil, until crispy. Meanwhile, chop the walnuts into coarse pieces.

Put the sweet potatoes in a large pan, add the coconut oil, ras el hanout and a pinch of salt and turn it into a creamy puree with a potato masher.

Carefully scoop half the sprouts through the puree.

Divide the puree on the plates and divide the chorizo over them.

Garnish with the roughly chopped walnuts.