Sweet potato stew

Published On: May 01 2012 01:59:38 PM EDT
Updated On: Mar 02 2011 07:56:04 AM EST
Boiling pot, soup

rubenshito/SXC

Makes 8 cups - 6 servings

I love the flavor of sweet potatoes, especially at this time of year. And, here's one of my favorite ways to enjoy their beta-carotene benefits. Cornbread and red wine, such as aromatic and fruity Côtes du Rhône, complement their earthy flavor and brilliant color. It's the perfect combination for a holiday feast.

2 tablespoons olive oil

1 cup coarsely chopped onion

1 red bell pepper, coarsely chopped

4 cloves garlic, minced

2 cups canned chicken stock or vegetable stock (prepare using stock concentrate, cubes, or powder)

2 orange-fleshed sweet potatoes (about 12 ounces each), peeled and cut into ½-inch cubes

One 15-ounce can black beans, drained and rinsed

2 large tomatoes, cut into ½-inch cubes

½ cup coarsely chopped dried plums

½ cup dry sherry

¼ teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

Heat the oil in a Dutch oven over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until the bell pepper is tender, about 8 minutes. Add the garlic; stir constantly for about 1 minute.

Stir in the stock, sweet potatoes, beans, tomatoes, and dried plums. Increase the heat to high and bring to a boil. Reduce the heat; stir in the sherry; cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Add the salt and pepper. Taste and adjust the seasoning.

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