Sweet Potato Stew
A warm and comforting Sweet Potato Stew packed with fresh ingredients and rich flavors, perfect for any occasion.
Ingredients
Vegetables and Base
- 2 large sweet potatoes, diced Provides the main body and sweetness of the stew.
- 1 onion, chopped Adds flavor and depth.
- 2 carrots, sliced For added sweetness and texture.
- 1 bell pepper, chopped Brings color and additional nutrients.
- 3 cloves garlic, minced Enhances flavor.
- 4 cups vegetable broth Serves as the liquid base.
- 1 can diced tomatoes Adds acidity and richness.
- 1 teaspoon ground cumin For warmth and depth.
- 1 teaspoon paprika Adds a sweet and smoky flavor.
- to taste Salt and pepper Adjust for flavor.
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 cup spinach, chopped Added at the end for nutrition.
Instructions
Preparation
- Gather and prep all your ingredients: dice the sweet potatoes, chop the onion, slice the carrots, and mince the garlic.
Cooking the Base
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
Adding Vegetables
- Add the sliced carrots and chopped bell pepper to the pot, cooking for about 5 minutes, stirring occasionally.
Incorporating Sweet Potatoes and Tomatoes
- Introduce the diced sweet potatoes and canned diced tomatoes to the pot.
Adding Broth and Seasoning
- Pour in the vegetable broth, ensuring it covers all the veggies nicely.
- Stir in the ground cumin, paprika, salt, and pepper.
Cooking Process
- Increase the heat until the mixture reaches a gentle boil, then lower it to a simmer.
- Allow the stew to simmer for 25-30 minutes.
Finishing Touch
- With about 5 minutes left, stir in the chopped spinach.
Serving
- Serve the Sweet Potato Stew hot, optionally with crusty bread.
Notes
To store, let cool completely before transferring to an airtight container. Refrigerate for up to 4-5 days or freeze in portions for longer storage.