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