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SWEET POTATO STEW

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Serves: 4

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  • Gluten Free
What does this mean?

I am a huge fan of sweet potatoes, and concocted this recipe myself with a fridge full of random ingredients, it has become a firm favourite, even the kid's love it! I like my food to be a real assault on the taste buds so it is quite rich, feel free to tweak the spices/garlic as you see fit. I use chestnut mushrooms, and smoked bacon, but have found that normal closed cup mushrooms and plain bacon are just as nice. I have, on occasions, added lentils. Vegetarians can of course hold off on the bacon!

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Ingredients

  • 8 large sweet potatoes (peeled and cubed)
  • 1 tablespoon olive oil
  • 1 red onion (chopped finely)
  • 2 tablespoons fresh coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 2 cloves garlic (crushed)
  • 1 tin chopped tomatoes
  • 4 tablespoons tomato puree
  • 2 handfuls mushrooms (sliced, good handfuls)
  • 8 rashers streaky bacon (cut into small pieces)

Method

  1. Par boil the sweet potatoes for 5 mins or so and drain well.
  2. Heat the oil in a large pan and saute the onions, mushrooms and streaky bacon, add the sweet potatoes, chopped toms and tom puree, mix well to make sure the vegetables and potatoes are well coated.
  3. Add the garlic and spices, cover (not tightly) and cook for 20-30 mins on a medium to low heat, until sweet potatoes have softened and the tomato sauce has thickened nicely.

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