Sweet potatoes are staples in my home in the colder months. I make the recipe below a couple times a month in the winter and it’s always a hit. Everyone I make it for falls in love. Warming, filling, flavorful, and utilizes really affordable ingredients.
Tried & True: Sweet Potato Stew
1/2 cup quinoa (uncooked)
3/4 cup water
2 tsp fresh ginger
2 cloves of garlic
2 sweet medium-size potatoes
2 tsp olive oil
1 tsp cumin
1/2 tsp cinnamon
1 can diced tomatoes
2 cups kale
1 tbsp tahini (can be subbed for peanut butter)
Salt and pepper to taste
Cook quinoa according to package instructions.
Peel and mince the fresh ginger and garlic. Rinse the sweet potatoes and cut off damaged parts (no need to peel!). Cut the potatoes into one-inch chunks.
Heat the olive oil in a large pot over medium heat. Stir in the garlic, fresh ginger, cinnamon, cumin, salt and pepper. Add the sweet potatoes, water and canned diced tomatoes. Turn up to high heat and bring to a boil.
Once boiling, lower the heat to medium. Cover and let simmer for 15 minutes, or until sweet potatoes are just tender but not mushy. Stir occasionally.
Stir in kale. Return to a boil, reduce heat to low, cover and simmer 5-10 more minutes. If it is getting dry, add a bit more water.
Stir in tahini (or peanut butter) and taste to adjust seasonings if necessary. Serve hot over quinoa.
Tryout: Sweet Potatoes with Maple and Tahini
Since I’ll already have sweet potatoes and tahini from the recipe above, I thought I’d try this recipe as well. I won’t worry about finding a particular type of sweet potato this first time around—whatever variety I have on hand will be sufficient.
If I like it and want to make it a second time around, I’ll be sure to follow the recipe exactly to get the full effect.