Sweet Potato Stew

It was COLD, cold today. 18 degrees at one point! I better not have to get used to this. It’s a great excuse for stew, however. Healthy, sweet and savory stew. The ingredients in this are totally flexible, and can be swapped out with whatever you have around- carrots, butternut squash, spices.

That’s what I did! But taste, taste, taste to make sure it’s spiced just right.


Sweet Potato Stew

1 tablespoon olive oil
1 sweet potato, diced
1 apple (I used Fuji), diced
1 yellow onion, diced
1 cup coconut milk
1 cup water or vegetable stock
1 teaspoon ground ginger (or more to taste)
1/2 teaspoon curry powder
1 teaspoon of Thai red curry paste (or chili powder, or red pepper flakes- use less)
salt and pepper to taste
Toppings: toasted coconut, toasted pecans, feta cheese

In a large deep saucepan, sauté sweet potato, onion, and apple along with the spices in the olive oil until the onion is soft. Add the coconut milk and water/stock and let simmer until the potato is soft, about 15 minutes or so. Puree half the mixture in a food processor until smooth and add back into the pot. Do a final taste to make sure seasoning is good. Top with nuts, coconut, cilantro, cheese- whatever you want!


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