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Sweet Potato Stew

Ingredients

  • 2 tablespoons olive oil
  • 1 cup coarsely chopped onion
  • 1 red bell pepper, coarsely chopped
  • 4 cloves garlic, minced
  • 2 cups canned chicken stock or vegetable stock (prepare using stock concentrate, cubes, or powder)
  • 2 orange-fleshed sweet potatoes (about 12 ounces each), peeled and cut into ½-inch cubes
  • One 15-ounce can black beans, drained and rinsed
  • 2 large tomatoes, cut into ½-inch cubes
  • ½ cup coarsely chopped dried plums
  • ½ cup dry sherry
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground pepper, or to taste

Directions

Heat the oil in a Dutch oven over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until the bell pepper is tender, about 8 minutes. Add the garlic; stir constantly for about 1 minute.

Stir in the stock, sweet potatoes, beans, tomatoes, and dried plums. Increase the heat to high and bring to a boil. Reduce the heat; stir in the sherry; cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Add the salt and pepper. Taste and adjust the seasoning.