Southwestern Sweet Potato Stew Food

FEEL GOOD SWEET POTATO STEW

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
• Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

SWEET POTATO STEW

Steps:

• Place a saucepot over medium-high heat and add the coconut oil. Add the sweet potatoes with a pinch of salt and cook until they begin to brown and soften, about 3 minutes. Reduce the heat to medium-low and then add the onions, poblano, garlic, coriander, chili flakes and ginger. Cook until the onions soften and the mixture is very fragrant, 3 to 5 minutes. Stir in the vegetable stock, coconut milk and chickpeas and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are completely tender and the liquid has reduced slightly and has thickened, about 15 minutes. Stir in the cilantro and serve with a squeeze of lime on top.

SWEET POTATO STEW

Steps:

• In a large saucepan, bring broth to a boil. Crumble beef into broth. Cook, covered, for 3 minutes, stirring occasionally. Add remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until meat is no longer pink and potatoes are tender, about 15 minutes.

SOUTHWESTERN SWEET POTATO SAUTé

Steps:

• 1. Coarsely grate the sweet potatoes, preferably using the grating disk of a food processor. (You should have about 5 cups.)
• 2. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium-high; add the sweet potatoes and cumin and sauté, stirring constantly, until the potatoes are almost tender, 3 to 5 minutes. Add the chipotle, pepitas, and salt and pepper to taste. Cook for 2 minutes more or until the sweet potatoes are tender.

NAVAJO STEW

Steps:

• Preheat the oven to 450°. Lightly oil a baking sheet.
• Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
• While the vegetables roast, purée the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.
• A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.
• Ingredient Notes
• You can substitute 1 tablespoon of Cumin Salt (page 241) for the cumin and salt in the recipe. You may need to add more salt to taste.
• Serving & menu ideas
• This is a filling stew, but Corn on the Cob (page 188) makes a wonderful side dish, and if you've still got room for dessert, consider Warm Plums with Mascarpone (page 262).