Method

Preheat oven to 350° F.

Boil yams or sweet potatoes until soft.  Pour off all but 1/2 cup of the boiling water and allow to cool.  When cooled, slice into medium- thick slices.

Heat a heavy nonstick skillet over medium high heat. Cook chorizo 5-7 minutes until brown, stirring to break up meat. When browned, drain off excess drippings.

Place yams or sweet potatoes in a lightly buttered baking dish. Spread chorizo over the slices. Combine cream and allspice with reserved 1/2 cup water from boiling. Blend well and pour over casserole. Sprinkle with brown sugar. Bake 30 minutes in preheated oven.

Contributor: Nigella Davies

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