RECIPES
Sweet Potato Stew
This stew brings the flavors of that classic, gooey-sweet Thanksgiving side dish in a way that feels like an indulgence but isn’t! RECIPE & PHOTOGRAPHY BY SUZY AMIS CAMERON – Environmental leader, business pioneer and author of the OMD Plan: Swap One Meal a Day to Save Your Health and Save the Planet SUZYAMISCAMERON
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SUZYMUSING
SUZYACAMERON
nce served from a can and topped with marshmallows, the humble sweet potato has come a long way, and is now rightly featured as a fresh ingredient in many dishes. Available in a variety of colors, including white, yellow, orange and purple, and sometimes called a yam, this tuber is as naturally sweet as its name implies. Orange and yellow varieties have the softest and most dessert-like flesh, while white and purple are on the starchier side with a texture more like a Russet potato. All varieties are available throughout the year. This version has the added healt beneifts of coconut milk which has metabolism-boosting MCTs as well as, anti-inflammatory ginger, and blood-sugar stablizing cinammons.
88 Inspiration Issue 2021
Serves 4
INGREDIENTS
DIRECTIONS
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1. Add all ingredients except garnish to a large pot and turn heat to high. 2. Bring to a boil, then reduce to a simmer and cook until sweet potatoes are tender, about 15 minutes. 3. Remove ginger (if using fresh) and mash stew lightly with a potato masher until about half of sweet potatoes are broken down (for a creamier result, remove 2 cups of stew, blend, and return to the pot). 4. Garnish with pecans and cinnamon before serving.
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5 cups sweet potato cubes (½ inch or so) 2 cups full-fat coconut milk 2 cups water 1 1-inch thumb ginger root, sliced in half (if not available, substitute ½ tsp. dried) 1 tsp. maple syrup 1 tsp. cinnamon 1 tsp. salt Garnish: 2 Tbsp. chopped pecans, a sprinkle of extra cinnamon if desired
Nutrition facts per serving Calories 368; protein 4 g; fat 23 g; carbs 38 g.
IMPACT Magazine