Tuesday, January 22, 2013

Sweet Potato Stew with Easy Herbed Peasant Bread

Sweet potatoes are one of my favorite vegetables. Absolutely delicious, they are also rich in complex carbohydrates, full of fiber, protein, vitamins A and C, beta carotene, iron and calcium. When eaten with the skin, they have more fiber than oatmeal! So I left the skin on when I made this stew... but whether you do or not, that's up to you!

This stew is hearty, filling, and very healthy. It goes PERFECT with my Easy Herbed Peasant Bread.

3 medium sweet potatoes
4 garlic cloves
1 medium yellow or white onion
1 yellow bell pepper
4 celery stalks
4 cups raw field greens or spinach
 Coarse ground salt and pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp Italian seasoning
2 tsp onion powder
1 tsp turmeric
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
 Other Ingredients:
2 tbsp extra virgin olive oil
1 tsp apple cider vinegar
2 tbsp brown sugar
1 can diced tomatoes & green chilis
2 cooked chicken breasts, diced (optional)
8 cups broth (see my tutorial for homemade chicken broth)
Mince garlic and chop onions, peppers, and celery.
Heat olive oil in a stock pot on medium high, and saute the garlic and chopped veggies in the oil.
 Cook the onion mixture on the stove until it becomes translucent. While you wait (stirring occasionally), you can cut the sweet potatoes.
Once your onions are translucent, add the spices, brown sugar, apple cider vinegar, and canned diced tomatoes. Stir, and let meld for a minute or two. Add your broth, bring to a boil, then add the sweet potatoes.
Let the sweet potatoes simmer on medium high heat for about 20 minutes until they are soft when stabbed with a fork or knife. While you wait, you can chop your field greens or spinach.

The next step is totally optional, depending on the consistency you want your stew to be. I took an immersion blender and slightly pureed the sweet potatoes. They were not smooth and creamy, just more diced and blended with the soup itself, to create a thick base.
Once your stew is the consistency you are going for, add the chopped field greens and diced cooked chicken breasts (optional).
 Turn heat down to medium low, and allow the greens to become wilted, stirring occasionally. Your stew is ready to be served!!
This is such a healthy, delicious and nutritious dinner. It's hearty, filling, and full of protein and fiber. You'll notice sweet and spicy notes, and comforting flavors reminiscent of cozy holiday meals. Served with herbed peasant bread and a hot cup of tea, this meal is perfect for a cold winter's night!

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