Sweet Potato Cashew Stew

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.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

4 cloves garlic

1 medium yellow onion, diced

2 tablespoons grapeseed oil

Kosher salt

2 carrots

2 ribs celery

1/2 cup tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tablespoons fresh thyme, chopped

1 cup chopped tomatoes, canned or fresh

1 large white sweet potato

2 quarts chicken stock

1/2 cup raw unsalted cashews

2 Macintosh apples, leave the peel on

Directions

  1. 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.
  2. 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.
  3. 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.
  4. When stew is reduced, core and dice the apples and stir them in. Ladle into bowls and serve hot.