08 February, 2012

Sassy Sweet Potato Stew | Everyday Southwest


Sassy Sweet Potato Stew ingredients
Makes 10 to 12 servings as a first course
or 6 to 8 as a main dish
For the stew:
3 large sweet potatoes, about 2.5-lbs, peeled and cut into 1-inch chunks
1 medium yellow onion, chopped
3 cloves garlic, diced
2 chipotle peppers in adobo sauce, diced
2 tsp smoked paprika
1 tsp cumin
6 cups vegetable broth
1 Tbsp apple cider vinegar, preferably infused with herbs
2 Tbsp soy sauce
1 Tbsp canola oil
1/2 cup light sour cream, plus extra for garnish
Kosher salt, to taste
Freshly ground pepper to taste

For garnish:
Reserved sweet potato cubes, roasted
Additional sour cream
Fresh cilantro sprigs
1 cup diced toasted pecans (or try these or Diablo Pecans)

Notes: This is more like a soup. Tinker by adding bite-size roasted sweet potatoes,yams, and/or tomatoes, and perhaps some hominy, all warmed through at the end. Rotisserie chicken might be good, too.

Directions
Into a slow-cooker:  Place 2/3 of the sweet potato chunks and all of the next eight (8) ingredients (onion through soy sauce). Cover and cook on High for 3 to 4 hours (or on Low for 6 to 8 hours).

One hour before serving: Preheat oven to 425ºF.

Meanwhile, toss the remaining sweet potato cubes in oil. Then, spread the cubes in a single layer on a foil-covered baking sheet and place it in the top third of the oven to bake until the cubes are soft and lightly browned, about 50 to 60 minutes.

Ten minutes before serving: Spread the pecans on a small baking sheet and bake until browned and fragrant, about 8 to 10 minutes.

Whisk together the sour cream, Kosher salt, and pepper and temper the mixture before adding it to the slow-cooker. Stir well. Using a handheld immersion blender, purée the slow-cooker contents until smooth. 

At serving: Spoon into deep bowls. Top each serving with a few of the roasted sweet potato cubes and drizzle with some sour cream. Then, add the cilantro sprigs and toasted pecans. Serve immediately.

Adapts recipe via Everyday Southwest.


You might like:
Chef Michy's Vegetable Broth
Curried Pumpkin, Tomatoes and Okra with Rice
(Hot and Sweet) Pumpkin Vegetable and Bean Soup
Sweet Potato Soup with Caramelized Onions


Page Last Updated 9 February 2015

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