Recipe courtesy of JJ Johnson
Recipe courtesy of JJ Johnson
Watch how to make this recipe.
Sweet Potato Cashew Stew
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 318
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 10 milligrams
- Sodium
- 694 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 6 grams
- Sugar
- 18 grams
- Protein
- 12 grams
Hearty and healthy, with sweet potatoes, cashews, and apples, chef JJ Johnson's winter stew recipe is a one-pot cold-weather meal that won't dirty up your kitchen.
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 318
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 10 milligrams
- Sodium
- 694 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 6 grams
- Sugar
- 18 grams
- Protein
- 12 grams
Ingredients
Directions
- Mince the garlic and dice the onion. Heat grapeseed oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add garlic and sauté until light brown, 1–2 minutes. Add onions and a pinch of salt. Stir and sweat the onions, 3–4 minutes.
- Peel and chop the carrots; chop the celery. Stir in the celery, carrots, and tomato paste. Let the tomato paste brown in the pan a few minutes. Stir in cumin and coriander, followed by thyme and chopped tomatoes. Reduce heat to low and cook 5 minutes; meanwhile, peel and dice the sweet potato. Stir in the sweet potato, and cook 5 more minutes.
- Purée chicken stock and cashews in a blender. Add to the vegetables and stir. Increase heat to medium-high and bring stew to a simmer. Cook uncovered until liquid is reduced by half, 35–40 minutes.
- When stew is reduced, core and dice the apples and stir them in. Ladle into bowls and serve hot.
