Marinate the sweet potato in the olive oil, paprika, salt and pepper, scatter on a baking tray and bake in the oven at approx. 180°C (fan) for approx. 20 minutes. The potatoes should be “al dente”.
Cut onion in half and slice into strips.
Heat the butter, sweat the onion and pepper, add the chili sauce and some of the vegetable stock, bring to the boil.
Carefully mix in the sweet potato and scallions, plate up and sprinkle the parsley and cilantro over the ragout.
If you like, you can serve this with a sour cream or crème fraîche dip.