Creamy Sweet Potato Stew: A Delightful Homemade Meal
Creamy Sweet Potato Stew: A Delightful Homemade Meal
Easy and Delicious Creamy Sweet Potato Stew Recipe
This recipe was inspired by a contest from Nongshim Food Information, and I decided to make a simple yet delicious dish. This creamy sweet potato stew offers a wonderful balance of sweetness from the potatoes and richness from the cream, making it a hit with everyone. Perfect for special occasions or a cozy weeknight dinner!
Main Ingredients- Fresh Heavy Cream 500g (Use fresh, high-quality cream for the best flavor)
- 1 Medium Sweet Potato (Choose a ripe, sweet potato for optimal taste and texture)
- 1/2 Fresh Onion (Adds depth of flavor and natural sweetness)
- 1 Green Bell Pepper (For color and a fresh, crisp note; remove seeds)
- Your Favorite Pasta, ample amount (Cook to your preference)
- Chicken, ample amount (Chicken breast or thigh meat, as you prefer)
- 3-4 Dried Chili Peppers (Peperoncino) or Korean Green Chili Peppers (Adjust to your spice preference)
Cooking Instructions
Step 1
Let’s begin by preparing all the ingredients for our delightful sweet potato cream stew. First, wash the sweet potato thoroughly. Peel and chop the onion. Halve the green bell pepper, remove the seeds, and wash it well. Cut the chicken into bite-sized pieces. Finely mince the peperoncino or Korean green chili peppers. (You don’t need to prepare the pasta yet, as it will be cooked later.)
Step 2
Chop all the prepared ingredients into suitable sizes for cooking. Peel the sweet potato and cut it into approximately 1 to 1.5 cm cubes. Chop the onion into similar-sized pieces, or slightly smaller than the sweet potato cubes. Dice the green bell pepper into similar-sized cubes. Cut the chicken into bite-sized pieces so it’s easy to enjoy when cooked.
Step 3
Lightly oil a pan and add the cut chicken pieces. Stir-fry over medium heat until the chicken is golden brown on all sides. Sautéing the chicken like this enhances its flavor, adding a deeper dimension to the stew.
Step 4
Once the chicken is mostly cooked and has changed color, add the chopped sweet potato and onion to the pan. Continue to stir-fry together for about 2-3 minutes, until the sweet potato’s surface starts to look slightly translucent and the onion becomes clear. This sautéing process brings out the natural sweetness of the vegetables and enriches the stew’s overall flavor.
Step 5
When the sweet potato begins to show a slightly golden hue, it’s time to add the creamy heavy cream. Pour in the 500g of prepared heavy cream and bring it to a simmer over medium-low heat. At this stage, add the diced green bell pepper and minced peperoncino (or Korean green chili peppers). Once the cream starts to bubble gently, reduce the heat and let it simmer for about 5-7 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking to the bottom of the pan.
Step 6
While the stew is simmering, bring a separate pot of water to a boil with a pinch of salt. Add your chosen pasta and cook it for about 1 minute less than the time indicated on the package. Slightly undercooking the pasta will ensure it has the perfect al dente texture when added to the stew later.
Step 7
Drain the cooked pasta and add it directly to the simmering sweet potato cream stew. Cook together for another 1-2 minutes, allowing the pasta to absorb the flavors of the stew. This step infuses the pasta with the delicious stew sauce. Taste and adjust seasoning with salt and pepper if needed.
Step 8
Transfer the beautifully prepared sweet potato cream stew to an attractive serving bowl. For an extra touch, garnish with a sprinkle of parsley flakes or a dash of black pepper. Serve immediately while warm to fully enjoy the creamy texture and sweet, comforting flavors of the sweet potato. Enjoy this hearty and satisfying meal!
