Sweet-Potato Stew Recipe (2024)

Any amounts????

In terms of amounts, I used the suggested 1 pound of sweet potatoes, one large apple, one large onion, one inch of fresh ginger, two cayenne peppers and a sprinkle of curry. I added a full can of coconut milk and 1 1/2 c. of broth. This is a very tasty soup, and I think the writer left the amounts up to the cook, so you could make it according to your tastes. Instead of mashing it, I placed most of the soup in the blender. This is great served with a crusty bread and large salad. Very tasty!

SO RICH & GOOD! Made soup not stew.1T coco oil2lb peeled swt potato2 cored unpeeled gala2 sm yel onion1 can lite coco milk2 serrano chilis (w/ seed)1T ginger1T curry powder1t sea salt3C veg stockCilantroPut potatoes, apples, onion though food processor using slicer. Saute w/ oil, minced chili & ginger until onion soft. Add coco milk stock mix, curry powder, salt. Simmer 20 min. Batch blend w/ cilantro stems/leaves. Return to simmer 10 min. Serve w/ lime wedge. Yield 80 oz.

I make something similar regularly. And red lentils for body, and always add the coconut milk (whether or not you have a cold—it's dairy that exacerbates phlegm, not vegetable "milk"), and some cumin. Minced fresh sweet red pepper or a fire-roasted pepper with some heat are nice additions. Turmeric is good too. Serve with rice or tortillas or corn chips for a complete protein and hearty meal.

No kidding--I mean, some guidelines would be nice. We aren't all professional cooks who get paid to cook like Mark Bittman: is that asking too much, or have I thoroughly demonstrated my un-hipness ("whatever")?

A chef is a scientist. Experiment!

You can. I would complete the recipe through the first part of step 2 ("Add coconut milk thinned with vegetable stock or water to about halfway up the sides of the mixture"), cook until barely tender then refrigerate. Complete the rest of the recipe just before you're about to serve.

I used these measurements: 1T olive oil, 2 lb peeled and cubed sweet potato, 2 cored and unpeeled apples, 1 large yellow onion, 1 can lite coconut milk, 2 serrano chilis, 1T ginger, 1T curry powder, 1t sea salt, 3 cups chicken stock, a handful of cilantro. I cooked all the ingredients in a large iron frying pan on the stove top until everything was soft, then put half of it in a blender. I served rice alongside the stew. Delicious! Also perfect for a cold, rainy night in winter.

I made this with the addition of half a can of garbanzo beans for added protein. I used light coconut milk, and a teeny bit of chipotles in adobo sauce instead of the chilis. Could have used a little more of the chipotles, but I was being cautious. I nuked the sweet potatoes before adding them to the stew. The cilantro and the peanuts were great. All in all, a very interesting, subtle and delicious combo of flavors. A winner!

Just made this recipe with the following:- 1.5 pounds of yams.- 1 apple- 1 sweet onion- 2 cups of vegetable stock- 1 can of coconut milk- 1 teaspoon salt- 1 teaspoon curry- 1 teaspoon Aleppo pepperI followed the recipe for blending half of the mixture. Loved the texture.When done, felt like it needed something. Added 1/4 cup of apple cider. Turned out excellent. Might start next time with a little less cider and find the perfect balance. Enjoy!

LOVE this soup. LOVE amounts decided by home chef. The sweet potato flavor is beautiful. Added chopped chicken for more substantial meal.

Delish! Didn’t have chili’s so I added a bit of cayenne and Aleppo pepper. I also added a can of chick peas. Used an entire can of coconut milk and about 1/2 can of vegetable broth. So easy and delicious.

I added chickpeas and served with couscous Delicious.

Added some red lentils and used and immersion blender. Delicious!

I thought the liquid looked like plenty so I didn't add any, but it did cook down so I would thin with some broth next time. Definitely the sweet potatoes were soft by 15 minutes. Was a hit. The spice is needed to cut the sweetness from the apples, and the crunchy nuts are really a nice garnish.

Avocado oil2 lb sweet pot cubed 2 med apples cubed1 onion3 cups vegetable broth1 can coconut milk1T curry powder1T shredded ginger1 1/2 t kosher salt1 lb kielbasa 1/4” slices and browned in pan8 oz coarsely chopped kaleSauté sweet potatoes, onions, applesAdd everything but kielbasa and kale to pressure cooker and cook on high pressure for 6 minutes, release pressure after 10 minutes of natural cool. Use hand blender for desired consistency. Add kale & kielbasa to hot soup.

I used a mixture of white, orange, and purple sweet potatoes which made a beautiful soup. I also used ras el hanout instead of curry powder. This is a very sweet dish but excellent.

While this is a hearty vegetarian dish (if you use veg stock, that is), we also enjoy it with a couple of skinless, boneless chicken breasts that are sliced up and added to the dish during the last few minutes of cooking. I like to first poach the chicken breasts in the instant pot, then use the poaching liquid (usually chicken stock) to cook the veggies. Served over rice, it is a very satisfying dish.

We are older and like small portions. I cook with ingredients I have.I used a medium sized sweet potato, a small onion, one Gala apple, an inch grated ginger, half a fresh jalapeño pepper, a teas spoon of curry powder, a tsp. each of cumin and curry powder and a little cayenne pepper. I added a 1/2 cup of coconut and 1/2 cup water. It was very good.

In terms of amounts, I used the suggested 1 pound of sweet potatoes, one large apple, one large onion, one inch of fresh ginger, two cayenne peppers and a sprinkle of curry. I added a full can of coconut milk and 1 1/2 c. of broth. This is a very tasty soup, and I think the writer left the amounts up to the cook, so you could make it according to your tastes. Instead of mashing it, I placed most of the soup in the blender. This is great served with a crusty bread and large salad. Very tasty!

A chef is a scientist. Experiment!

That was easy! I had powdered coconut milk and bone broth on hand so I just scooped the powder into the jar and shook it up, so easy. Even though I added more liquid than (sort of) advised it was fine, puréed it in the pot and drank it out of a cup, nom nom.