Instructions: Boil sweet potato in salted water until very soft. Drain and mash into puree. Add vinegar, paprika and season with salt and pepper. Soak currants in sweet sherry for 20 minutes. Drain and reserve the soaking liquid.

Heat olive oil in a 12-inch nonstick pan until smoking. Slice Morcilla into 1/2-inch thick rounds and saute until golden brown and fat is flowing out, about 2 minutes. Turn and repeat. Drain fat from pan, add currents, sherry from soaking and pine nuts. Cook until liquid dissipates and serve over grilled bread.

This recipe yields 4 servings.

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