This Sweet Potato Stew is the first pot of stew that I’ve made in the New Year. I don’t know what took me so long. Stew warms your belly on a cold day, but this stew really takes the chill off, because the sweet potatoes are simmered in a broth of warming spices. The sweet potatoes add a creamy sweetness. The creaminess is echoed by the kidney beans; the sweetness is echoed by the corn. If you’re really into this playback of flavors, why not bake some Southern Cornbread studded with jalapenos? Perfect for a cold, cold day.
Sweet Potato Stew
Ingredients
- 1 onion
- 4 cloves garlic
- 1 red, yellow, or orange bell pepper
- 1 pound sweet potatoes
- 1 cooked chicken breast
- 2 14.5 ounce cans diced tomatoes
- 2 cups water
- 1 t salt
- 2 T chili powder
- 1 t ground cumin
- 1 t dried oregano
- 1 t cocoa powder
- 1/4 t ground cinnamon
- 1/4 t red pepper flakes
- 1 cup frozen corn
- 1 15.5 ounce can kidney beans
- fresh cilantro, chives, and/or parsley (for garnish)
Instructions
- Prep the veg and shred the chicken – Peel and chop the onion. Mince the garlic. Destem the pepper and remove the seeds and ribs, then cut it into cubes. Peel and cube the sweet potatoes. Shred the chicken.
- Sweat the aromatics – Heat a bit of oil in your soup pot, then add the onions and garlic. Cook over medium heat until the aromatics are soft but not yet browned.
- Build the stew – Stir in the sweet potato, bell pepper, chicken, tomatoes, and water. Add the chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase the heat to high and bring the stew to a boil, then reduce the heat and simmer until the sweet potato is softened.
- Finish – Stir in the corn and kidney beans and cook to warm through. Ladle into bowls and garnish with fresh herbs.
NOTES ON INGREDIENTS: We load our freezer with chickens from a local farmer a couple of times a year, so we roast a whole chicken frequently. Both of us go for the dark meat, so the leg quarters and wings disappear first. I’m always challenged to make good use of the breasts. This stew is vegetable forward, but the shredded chicken breast amps up the protein profile, and turns this stew into a very satisfying meal. It’s easy to sneak additional vegetables into this Sweet Potato Stew as well. If you frequently roast vegetables like I do, you’ll probably have some left-over roasted carrots, parsnips, or cauliflower in your refrigerator. Whatever, just add it to the mélange in your stew pot. It will be wonderful.