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a bowl served with stuffed sweet potato, beans and garnished with coriander

Sweet Potato Stew

AuthorRita
This sweet potato stew is hearty, healthy, and vegan. Make this comforting meal on a cold rainy day to warm you up.  
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Prep Time10 minutes
Cook Time45 minutes
Servings3 -4 servings

Ingredients  

  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tbsp olive oil
  • 12 oz sweet potato 350 g
  • 1 can chopped tomatoes 400 g
  • 1/4 cup white wine 60 ml
  • 2 tsp salt
  • chili sauce to taste
  • 1 tbsp soy sauce
  • 2 cups vegetable broth 480 ml
  • 1 can kidney beans 400 g
  • coriander to garnish optional

Instructions 

  1. First, prepare the vegetables and set them aside.
  2. Add the onion, garlic, and olive oil to a pot and sautée on medium heat for about 5 minutes or until the onion is soft.
  3. Next, add the sweet potato and sautee for 2 minutes. Stir occasionally.
  4. Add the tomato and white wine and cook for 2 minutes until the alcohol has evaporated.
  5. Season with salt, chili sauce, soy sauce, and add the vegetable broth to the pot, reduce the heat, and let it cook for 25 minutes.
  6. Then, add the beans to the pot, stir, and let it cook for more 10 minutes.
  7. Garnish with chopped coriander and serve with sauteed vegetables and warm toasted bread on the side.

Notes

Cook on medium to low heat: Reducing the heat while cooking a stew gives more time to refine all flavors and makes the stew tastier.
Storage: Store leftovers on an airtight container in the fridge for up to 5 days.