1/4 cup olive oil
1/2 onion, chopped
1/3 cup chopped fresh mushrooms
1 large sweet potato
1 cup chili sauce
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (10 ounce) can condensed tomato soup
2 tablespoons chopped fresh parsley
Heat oil in a large skillet to lightly brown on one side. Bean pan or large pot over medium heat, combine oil, onion, mushrooms, sweet potato and chili sauce. Stirring constantly, cook, stirring occasionally, until vegetables are tender. Reduce heat to low; cook until vegetables are tender. Remove from heat. Stir in tomatoes and tomato paste. Bring to a boil, stirring frequently. Reduce heat to medium-low; cook, stirring constantly, until tomatoes are tender. Remove from heat and stir in parsley. Serve immediately.