Sweet Potato Stew

The beginning of February came with another wave of fresh snow. And although the majority of it has now melted away, days are getting longer and we see more and more sunlight – it’s still pretty cold and spring is far away, barely seen on the horizon. And that means one thing – spicy, warming food is still needed and desired. Today, I’m bringing you my trusted recipe for spicy sweet potato stew!

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The beginning of February brought piles of fresh snow

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For 3 servings you’ll need:

  • 1 large sweet potato
  • 2 garlic cloves
  • 1 onion
  • 1/2 red hot pepper
  • 1-2 cups water
  • 1 teaspoon corn or potato starch
  • spices: salt, pepper, chili, cumin, coriander, turmeric, curry
  • 1 teaspoon coconut oil for frying

Dice the onion, garlic cloves and hot pepper, put them in a stew pot.ย Fry the contents of the pot with coconut oil until the onion and garlic have softened and turned golden.

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Chop up the sweet potato into 1cm cubes (this is the most difficult part of the recipe, I’d say. I wonder when I’m going to lose a finger or two while trying to cut through sweet potatoes – it’s always close to that catastrophe). Add the sweet potato cubes to the pot.

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Add water to the pot, enough to cover the potato.

Bring to simmer and cook for about 20 minutes, until you can easily mash the potato with a fork.

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With a fork, mash some of the potato chunks – just enough to add some texture to the sauce, don’t mash everything.

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Continue to cook until the sauce has thickened and isn’t too watery. Season to taste with salt, pepper, chili, cumin, turmeric, coriander and curry.

Dissolve corn or potato starch in minimum amount of cold water (about 1cm water in a glass). Add to the pot while stirring the stew vigorously. Cook for an extra 5 minutes (the starch will thicken the sauce).

Serve with rice cooked according to its instructions. Cook it with a tablespoon of desiccated coconut added per rice serving for nice, oriental scent.

Enjoy! ๐Ÿ™‚

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Printable version:

Sweet Potato Stew

  • Servings: 3
  • Difficulty: easy
  • Print

Spicy, warming sweet potato stew, perfect for cold winter days. Served with coconut-infused rice.

Ingredients

  • 1 large sweet potato
  • 2 garlic cloves
  • 1 onion
  • 1/2 red hot pepper
  • 1-2 cups water
  • 1 teaspoon corn or potato starch
  • spices: salt, pepper, chili, cumin, coriander, turmeric, curry
  • 1 teaspoon coconut oil for frying
  • recommended side: rice cooked with 1 tablespoon desiccated coconut

Directions

  1. Dice the onion, garlic cloves and hot pepper, put them in a stew pot.
  2. Fry the contents of the pot with coconut oil until the onion and garlic have softened and turned golden.
  3. Chop up the sweet potato into 1cm cubes. Add them to the pot.
  4. Add water to the pot, enough to cover everything.
  5. Bring to simmer and cook for about 20 minutes, until you can easily mash the potato with a fork.
  6. With a fork, mash some of the potato chunks – just enough to add some texture to the sauce, don’t mash everything.
  7. Continue to cook until the sauce has thickened and isn’t too watery.
  8. Season to taste with salt, pepper, chili, cumin, turmeric, coriander and curry.
  9. Dissolve corn or potato starch in minimum amount of cold water (about 1cm water in a glass). Add to the pot while stirring the stew vigorously.
  10. Cook for an extra 5 minutes (the starch will thicken the sauce).
  11. Serve with rice cooked according to its instructions. Cook it with a tablespoon of desiccated coconut per rice serving for nice, oriental scent.

13 thoughts on “Sweet Potato Stew

  1. why are sweet potatoes so hard to cut?!? I also always worry I will slice off a finger…but this looks great and I have been wanting to try a sweet potato stew for a while.

    Liked by 3 people

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