This sweet potato stew is African inspired with hints of cinnamon and allspice. Be sure to serve this stew with jasmine rice for an even more flavorful dish.
2 tablespoons of light olive oil
1 tablespoon of butter
1 and ½ pounds of sweet potatoes or yams, peeled and cut into ½ inch chunks
1 cup of butternut squash, cut into ½ inch chunks
1 large red onion, chopped
1 habanero or scotch bonnet pepper, minced (seeds removed)
¼ teaspoon of cayenne pepper
1 large red bell pepper, chopped
3 cloves of garlic, minced
1 can of diced tomatoes with juice
1 can of red kidney beans, drained and rinsed
½ teaspoon of cinnamon
½ teaspoon of allspice
2 cups of vegetable stock
Salt and pepper to taste
In a large saucepan, bring the pan to medium heat. Add the olive oil.
Add to the pan the chopped red bell pepper, onion, minced garlic, sweet potatoes, butternut squash and hot peppers. Cook for 10-15 minutes until the sweet potatoes soften.
To the pot, add in the tomatoes with juice, allspice cayenne pepper and cinnamon. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for another 15-20 minutes.
Stir in the drained beans and cook the stew uncovered for another 10-15 minutes. Add salt and pepper to taste.
Pour half of the mixture in a blender or food processor and puree. Add the puree back into the remaining stew and heat through. Serve with jasmine rice.
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