Jamie Oliver Sweet Potato Stew is made with sweet potatoes, onions, carrots, red peppers, flat-leaf parsley, olive oil, chopped tomatoes, and frozen peas. This easy Sweet Potato Stew recipe creates a delicious dinner that takes about 50 minutes to prepare and can serve up to 4 people.
Try More Jamie Oliver Recipes:
𧥠Why Youâll Love This Sweet Potato Stew Recipe:
- Healthy: This stew has lots of vegetables like sweet potatoes, carrots, and peppers. It’s good for you because it has many vitamins and fiber.
- Easy to Make: The recipe is simple and uses ingredients you can easily find. Anyone can make it, even if you’re not used to cooking a lot.
- You Can Change It Up: You can eat this stew by itself, or with rice or bread. You can also add things like beans or meat to make it even better.
- Cozy and Warm: This stew is perfect for a cold day. It’s like a warm hug in a bowl.
- Great for Everyone: Both kids and adults will like this stew. It’s tasty and looks inviting with its bright colors.
đ Jamie Oliver Sweet Potato Stew Ingredients
- 5.3 oz (150g) sweet potato, peeled and diced
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 small red pepper, deseeded and diced
- 3 sprigs of fresh flat-leaf parsley, finely chopped
- œ tablespoon olive oil
- 1 tin (14 oz/400 g) of chopped tomatoes
- 2 oz (60g) frozen peas
đ„ How To Make Jamie Oliver Sweet Potato Stew
- Prepare the Sweet Potato: First, take the peeled and diced sweet potato. Put it in a pot of boiling water. Let it cook for about 15 minutes or until it is soft. Once itâs cooked, drain the water and set the sweet potato aside.
- Prepare Other Vegetables: While the sweet potato is cooking, peel and finely chop the onion and carrot. Also, take the red pepper, remove the seeds, and dice it. Next, pick the leaves from the parsley sprigs and chop them finely.
- Cook the Onion: Next, heat the olive oil in a medium-sized pan over medium heat. Add the chopped onion to the oil. Fry the onion for about 8 to 10 minutes until it becomes soft.
- Add Carrot and Pepper: After the onion has softened, add the chopped carrot and red pepper to the pan. Cook these for about 5 more minutes.
- Add Tomatoes and Simmer: Then, pour the chopped tomatoes into the pan. Fill the empty tomato tin halfway with water (about 200ml) and add this water to the pan. Cover the pan with a lid. Let it simmer for about 25 minutes, or until all the vegetables are soft.
- Add Sweet Potato, Peas, and Parsley: After the vegetables are soft, add the cooked sweet potato, frozen peas, and chopped parsley to the pan. Cook everything together for about 1 minute, just enough to warm the peas and sweet potato through.
- Finalize and Serve: Allow the stew to cool slightly. Then, you can either chop it for a chunky texture or mash it for a smoother consistency.
đ Recipe Tips
- Use Fresh Vegetables: Always choose fresh sweet potatoes, carrots, and red peppers. They make the stew taste and look better.
- Cut Vegetables the Same Size: Cut all your vegetables into pieces that are the same size. This helps them cook at the same rate and look nice in your stew.
- Cook it Slowly: Let your stew cook slowly with the lid on for 25 minutes. This makes all the ingredients soft and lets the flavors mix well.
- Taste and Season: Try your stew before you finish cooking. Add some salt and pepper if you think it needs more flavor.
- How to Serve: Serve your stew warm. It’s great with some bread on the side or on top of rice for a bigger meal.
đ What To Serve With Sweet Potato Stew?
Sweet Potato Stew pairs well with crusty bread, steamed rice, quinoa, or a simple green salad. It can also be served alongside grilled chicken, roasted cauliflower, sautéed kale, or garlic green beans for a healthy and delicious meal.
đ How To Store Leftovers Sweet Potato Stew?
- Refrigerate: Store the stew in an airtight container in the refrigerator for up to 3 days.
- Freeze: To freeze, place the cooled stew in a freezer-safe container. It can be frozen for up to 3 months.
đ„” How To Reheat Leftovers Sweet Potato Stew?
- In The Oven: Preheat the oven to 350°F (175°C). Transfer the stew to an oven-safe dish and cover it. Heat for about 20 minutes or until hot.
- In The Microwave: Place the stew in a microwave-safe container and cover it. Heat on high for 2-3 minutes, stirring halfway through the heating time.
- On the Stove: Pour the stew into a saucepan and warm over medium heat, stirring occasionally, until heated through.
FAQs
Can I Make This Stew Spicy?
Yes, add some chili flakes or a chopped chili for extra spice.
What If I Donât Like Peas?
Feel free to substitute peas with other vegetables like corn or green beans.
How Can I Thicken The Stew If Itâs Too Watery?
Mix a tablespoon of cornstarch with a little water and stir it into the stew, then let it simmer for a few more minutes.
Can I Use Sweet Potatoes With The Skin On?
Yes, if you prefer a more rustic stew, you can leave the skin on the sweet potatoes. Just make sure to wash them thoroughly.
Try More Jamie Oliver Recipes:
- Jamie Oliver Potato Rostis With Beetroot Horseradish
- Jamie Oliver Potato Wedges Recipe
- Jamie Oliver Egg Salad
Jamie Oliver Sweet Potato Stew Nutrition Facts
Serving:Â 1 serving
- Calories: 416 kcal
- Carbohydrates: 67 g
- Protein: 16 g
- Fat: 11 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 6 g
- Sodium: 1083 mg
- Potassium: 685 mg
- Fiber: 16 g
- Sugar: 10 g
Jamie Oliver Sweet Potato Stew
Description
Jamie Oliver Sweet Potato Stew is made with sweet potatoes, onions, carrots, red peppers, flat-leaf parsley, olive oil, chopped tomatoes, and frozen peas. This easy Sweet Potato Stew recipe creates a delicious dinner that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Sweet Potato:Â First, take the peeled and diced sweet potato. Put it in a pot of boiling water. Let it cook for about 15 minutes or until it is soft. Once itâs cooked, drain the water and set the sweet potato aside.
- Prepare Other Vegetables:Â While the sweet potato is cooking, peel and finely chop the onion and carrot. Also, take the red pepper, remove the seeds, and dice it. Next, pick the leaves from the parsley sprigs and chop them finely.
- Cook the Onion:Â Next, heat the olive oil in a medium-sized pan over medium heat. Add the chopped onion to the oil. Fry the onion for about 8 to 10 minutes until it becomes soft.
- Add Carrot and Pepper:Â After the onion has softened, add the chopped carrot and red pepper to the pan. Cook these for about 5 more minutes.
- Add Tomatoes and Simmer:Â Then, pour the chopped tomatoes into the pan. Fill the empty tomato tin halfway with water (about 200ml) and add this water to the pan. Cover the pan with a lid. Let it simmer for about 25 minutes, or until all the vegetables are soft.
- Add Sweet Potato, Peas, and Parsley:Â After the vegetables are soft, add the cooked sweet potato, frozen peas, and chopped parsley to the pan. Cook everything together for about 1 minute, just enough to warm the peas and sweet potato through.
- Finalize and Serve:Â Allow the stew to cool slightly. Then, you can either chop it for a chunky texture or mash it for a smoother consistency.
Notes
- Use Fresh Vegetables: Always choose fresh sweet potatoes, carrots, and red peppers. They make the stew taste and look better.
- Cut Vegetables the Same Size: Cut all your vegetables into pieces that are the same size. This helps them cook at the same rate and look nice in your stew.
- Cook it Slowly: Let your stew cook slowly with the lid on for 25 minutes. This makes all the ingredients soft and lets the flavors mix well.
- Taste and Season: Try your stew before you finish cooking. Add some salt and pepper if you think it needs more flavor.
- How to Serve: Serve your stew warm. Itâs great with some bread on the side or on top of rice for a bigger meal.
Jamie Oliver Sweet Potato Stew