Oh is there no end to the wonderfulness of the sweet potato?
“I yam what I yam,” she replies coyly from her bed in the soil. “You dig?”
Oh I do dig – well not literally, not yet anyway. I have not attempted to grow sweet potatoes but I should because they are so versatile and good for you, and so darn shweet. I am afraid to count how many posts Little Sis and I have written about sweet potatoes. If I count we might have to change the name of our blog to My Sister’s Sweet Potatoes… and that’s a little un-savory. And that translates to a little Shweet, don’t you think?
This stew tastes complex but it’s quite simple and I know we will be eating it again real soon. It definitely falls in the category B on Baby Step 7 of recipes that don’t take long but do require a cooking time component. If you need it faster or Category A of fast, healthy dinners, you could either microwave your sweet potatoes first, or cook them on a day when you have time and keep in the fridge until you’re ready to make the stew.
The lumpy orange shtew was a big hit (once again – I’m on a roll) with the now TWELVE year old boy, and would have passed the “wants to have it in the thermos for lunch at school test” had there been any left. We ate all but a measly little portion that nobody could stuff in.
1 med – lge onion, chopped oil for the pan
1/2 tsp. chili powder
1 tsp. fresh grated ginger (place fresh ginger in the freezer and it is very easy to grate with a grater or microplane.)
5 c. cubed sweet potato (I left the peels on)
1.5 c. cubed apple (I also left the peels on)
1 c. chopped carrot
1 can coconut milk (I used lite)
1.5 cups stock (I used vegetable stock)
fresh cilantro for garnis
peanuts for garnish
– Saute onion and spices in pan until translucent
– Add sweet potatoes, carrots and apple and cook for about 5 minutes
– Add coconut milk and stock, cover and bring to a gentle boil. Cook until sweet potatoes and apples are very soft – about 20 minutes depending on how small your cubes of sweet potato are.
It doesn’t look too good yet, does it? It’s that coconut/stock mix…. hmmm… don’t worry – shweetness is coming!
Smush it some… or should I say Shmush it some with a masher.
Okay, now it’s looking decidedly un-appetizing. Hang in there just a little bit longer.
Put in a bowl, garnish with cilantro and peanuts…. and Behold!
Shweetness abounds. Next time I will double this recipe because I was so looking forward to some leftovers as lunch. Next time… anticipation can indeed be sweet! And little is sweeter than a tasty, hearty recipe that’s easy and even healthy.
I am interested in your suggestion about the fresh ginger. Do you peel it before you put it in the freezer? Do you peel it with a knife or??? I want to get into using fresh ginger but it sort of baffles me. I have recently begun buying the ginger paste in the produce section of the grocery store but I don’t know how long it will last before going bad. I could freeze some of that too, but I really just want to know more about your method. (this recipe looks good, don’t know if my DH would agree though)
toni
Hi Toni! I do not peel it at all. I throw it in the freezer and use my microplane grater. The skin grates off easily as well and I have not noticed any ill effects on flavor of that practice. If I am starting to grate a completely skin covered piece I will grate the first bit over the sink to get rid of that layer of skin, that way I’m mostly grating the flesh and only a little skin goes in. If you leave it out in the freezer it gets kind of dry after a month or so, so I’ve been meaning to try putting it in a baggie, or some foil or something to keep it from drying out. It is SO easy to grate once frozen. A little harder to measure because it gets kind of fluffy in the grating process so I make sure and taste as I go! Thanks for asking and for stopping by!
I am not really a sweet potato person, although I do like yams.. but this looks interesting. Found you on Freedom Fridays and would like to invite you to our Foodie Friends Friday party. If you are interested, please come over and join the fun and link up to 3 recipes. http://marlys-thisandthat.blogspot.com/2013/01/foodie-friends-friday-january-3113.html
Thanks Heather – yes this is a perfect day for a soup like this! It is very cold here in Middle Tennessee as well, although the sun is shining and the sky is clear. So glad you stopped by and do let us know how you like the soup… once you emerge from the warm blanket 😉
We love sweet potatoes and I definitely need to pin this to make it later! Please feel free to swing by my Tuesday Greens linky and link up any of your real food recipes. http://www.craftygardenmama.com
That’s encouraging! I might have to give them a try this year. They would certainly be on my desert island food list. Thanks for hosting Motivation Monday!
YUM, I “yam” going to like this!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Thanks for linking back to the Gluten Free Fridays post!
You gotta love a vegetable that is so tasty, healthy and supplies the potential for so many jokes! Thanks for the pin and for hosting. We do appreciate it!
Your Potato Stew looks delicious! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I love the ginger and coconut milk in this stew! Very delicious! Thank you so much for sharing this at Wednesday Extravaganza – hope to see you there again this week with more of your deliciousness 🙂
I am interested in your suggestion about the fresh ginger. Do you peel it before you put it in the freezer? Do you peel it with a knife or??? I want to get into using fresh ginger but it sort of baffles me. I have recently begun buying the ginger paste in the produce section of the grocery store but I don’t know how long it will last before going bad. I could freeze some of that too, but I really just want to know more about your method. (this recipe looks good, don’t know if my DH would agree though)
toni
Hi Toni! I do not peel it at all. I throw it in the freezer and use my microplane grater. The skin grates off easily as well and I have not noticed any ill effects on flavor of that practice. If I am starting to grate a completely skin covered piece I will grate the first bit over the sink to get rid of that layer of skin, that way I’m mostly grating the flesh and only a little skin goes in. If you leave it out in the freezer it gets kind of dry after a month or so, so I’ve been meaning to try putting it in a baggie, or some foil or something to keep it from drying out. It is SO easy to grate once frozen. A little harder to measure because it gets kind of fluffy in the grating process so I make sure and taste as I go! Thanks for asking and for stopping by!
Oooh – apples and coconut milk, too! Delish!
I was really pleased with this – in part because it was an interesting combo – and in part because it was so easy!
I bet it would be great served over baked brown rice 🙂
That, my friend, is and excellent idea!
I am not really a sweet potato person, although I do like yams.. but this looks interesting. Found you on Freedom Fridays and would like to invite you to our Foodie Friends Friday party. If you are interested, please come over and join the fun and link up to 3 recipes.
http://marlys-thisandthat.blogspot.com/2013/01/foodie-friends-friday-january-3113.html
Thanks Marly! I’ll come visit your site tomorrow… we appreciate the invite!
The flavor combination of this stew sounds so interesting.
It is indeed. We loved it! Thanks for stopping by.
Ooh boy, that sounds YUMMY!! I heart shweet potatoes AND shtew! :p
I found your recipe through Whole Foods Friday!
So glad you found us! You are gonna love this – let us know if you try it 🙂
This sounds wonderful. I can’t wait to try it. We eat a lot of sweet potatoes at our house, too. 🙂
I’m so glad you found this – even though I’m always happy with a baked sweet potato, variety is nice!
What a wonderful soup. I’m craving soup today as I’m bundled in a blanket on this frigid day! Love your style and can’t wait to try this!
Thanks Heather – yes this is a perfect day for a soup like this! It is very cold here in Middle Tennessee as well, although the sun is shining and the sky is clear. So glad you stopped by and do let us know how you like the soup… once you emerge from the warm blanket 😉
Sounds good. And thank you for the ginger in the freezer tip. I just grated some recently and it was icky!
I have to credit my biggest Bro with that tip – and I use ‘fresh’ ginger much more often than I used to because of it. I agree – it’s icky otherwise.
I love the apple and coconut milk in this stew sounds really interesting. Thanks for sharing it with us on foodie friday.
Thank you for hosting! Having it again tonight it’s so good.
This look delicious. So perfect for these cold winter days. Thanks for sharing at Church Supper. Have a blessed week and come back soon!
Thank you for hosting Krista! We do appreciate it and hope you have a wonderful week as well.
What a great combination of ingredients; this sounds great! Thanks for sharing on Foodie Friends Friday!
Thanks Ericka – sweet potatoes are spectacular! So glad you stopped by!
What a great way to use sweet potatoes. I cannot wait to try this out.
Thanks! We enjoyed it so much we’re having it again tonight 😉 Thanks for stopping by!
Your presentation makes the sweet potato stew even more tempting! What a great recipe. Thanks for sharing it at ON THE MENU MONDAY.
Thank you Yvonne, and thanks so much for hosting. We love the opportunity to share!
Oh, wow! This looks delicious. I would love for you to come over to my blog hop and share this there!
http://countrifiedhicks.blogspot.com/2013/02/mondays-with-countrified-hicks-blog-hop.html
Thanks for the invite! Coming right over 😉
We love sweet potatoes and I definitely need to pin this to make it later! Please feel free to swing by my Tuesday Greens linky and link up any of your real food recipes. http://www.craftygardenmama.com
Thanks for the pin and the invite Becky! Let us know if you give it a try – can’t wait to check out your blog!
Good for a cold winter day!
Indeed!
Another shweet recipe! I need to try this!
We grew yams, sweet potatoes, or something like that this past summer. Piece of cake! Plus they got so big and still tasted great.
Thanks for linking up at Motivation Monday.
That’s encouraging! I might have to give them a try this year. They would certainly be on my desert island food list. Thanks for hosting Motivation Monday!
Shweet!
You shaid it shishter!
YUM, I “yam” going to like this!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Thanks for linking back to the Gluten Free Fridays post!
Cindy from vegetarianmamma.com
You gotta love a vegetable that is so tasty, healthy and supplies the potential for so many jokes! Thanks for the pin and for hosting. We do appreciate it!
Oh I want some. It looks so yummy and thick! Thanks for sharing this and your other great recipes.
Hugs,
Marcie
Thank you for hosting Marcie! It is indeed nice and thick and satisfying.
Your Potato Stew looks delicious! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you Miz Helen – your hospitality is appreciated!
Yum!!! Thanks so much for stopping by and sharing your great recipe!!! Hope you’ll stop by often!!
Smiles!!
Jami
http://www.blackberryvine.blogspot.com
Thanks Jami! And thanks for hosting, we’d be delighted to come back.
I love the ginger and coconut milk in this stew! Very delicious! Thank you so much for sharing this at Wednesday Extravaganza – hope to see you there again this week with more of your deliciousness 🙂
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Mmmm…this looks delicious!
Thank you Mrs. W! This is a real go-to in our house. Let us know if you try it!
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