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Sweet Potato Stew




Source of Recipe


fox 5 newa
Sweet Potato Stew



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 (see Tip)
½ cup dry sherry
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper, or to taste



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.