Sunday, February 17, 2008




Sweet Potato Stew


Catherine DeLorey

2 Tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 can crushed tomatoes (28-ounce)
4 sweet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons ground cumin
1 teaspoon cinnamon
1 large green bell pepper, diced
1 pound frozen corn kernels
1 can black beans (15.5 ounces), drained and rinsed
1 bunch cilantro, stems removed, chopped

In a large, heavy saucepan over medium heat, heat the vegetable oil and saute the onion until soft, about 3 minutes. Add the garlic and saute 1 minute, then stir in the tomatoes and sweet potatoes, cover, and turn heat down to low. Gently cook, stirring every few minutes, until the sweet potatoes begin to soften, about 10 minutes. Add the salt, pepper, and spices and stir to combine, then add the green pepper, corn, black beans, and half of the cilantro. Stir to combine then cover and cook over low heat, stirring every few minutes, until sweet potatoes are easily pierced with a fork and other ingerdients are heated through, 8 to 10 minutes. Serve immediately with the remaining cilantro sprinkled on top.

Serves 6

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