Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         sweet potato -- peeled, and
                        cut into 1/2" cubes
   2      tablespoons   sherry vinegar
   2      tablespoons   paprika
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   2      tablespoons   currants
     1/2  cup           sweet sherry
   2      tablespoons   extra-virgin olive oil
   1      pound         morcilla blood sausage
   2      tablespoons   pine nuts
                        baguette -- sliced 1" thick
                        on the diagonal -- grilled

Preparation:

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 sauté 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B16)