Shweet Potato Stew

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.

This is based on a recipe by Mark Bittman in the New York Times.

Shweet Potato Stew:

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.

And in case you are now as enamored of sweet potatoes as am I:
Sweet potato Gratin
Sweet potato for breakfast
Sweet Potato pancakes
Sweet potatoes helping fight hunger
Exotic roasted sweet potatoes

 

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