Sweet and Creamy Sweet Potato Cream Stew
Sweet and Creamy Sweet Potato Cream Stew
Hearty Homemade Sweet Potato Cream Stew Using Seasonal Sweet Potatoes
This recipe is a special entry for the Korea Agro-Fisheries & Food Trade Corporation’s Seasonal Recipe Contest. I chose this recipe because it seemed the freshest and most unique among the suggestions. It turned out to be incredibly delicious! By adding my own tips to the original recipe, I’ve created a delicious sweet potato cream stew that perfectly suits my taste. I hope this recipe encourages more people to use our nation’s wonderful sweet potatoes. Thank you!
Main Ingredients- 200g Sweet Potatoes (peeled and diced into 2cm cubes)
- 1/4 Onion (diced into 2cm cubes)
- 1 Green Bell Pepper (seeds removed, diced into 2cm cubes)
- 100ml Water or Vegetable Stock
- 500ml Heavy Cream
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
1. Marinate 200g of chicken (or your preferred meat like pork) with 2 Tbsp cooking wine, a pinch of black pepper, and a pinch of salt. Gently mix to ensure even coating. This step helps remove any gamey odor from the meat and makes it more tender.
Step 2
2. Peel and wash 200g of fresh sweet potatoes, then dice them into approximately 2cm cubes. Dice the 1/4 onion and 1 green bell pepper into similar 2cm cubes. Remove the seeds from the bell pepper before dicing.
Step 3
3. Heat a deep pot over medium heat and add 1 Tbsp of cooking oil. Add the marinated chicken and cook until browned. Once the chicken is partially cooked, remove it from the pot and set aside temporarily.
Step 4
4. In the same pot, add the diced onion and sauté for about 2 minutes until translucent. This process releases the natural sweetness of the onion, enhancing the stew’s flavor.
Step 5
5. Once the onions are softened, add the diced sweet potatoes and bell pepper to the pot. Stir and cook together for about 3 minutes to develop their flavors further.
Step 6
6. Pour 100ml of water or vegetable stock and 500ml of heavy cream into the pot with the sautéed vegetables and chicken. Stir well to combine. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for 10-15 minutes, or until the sweet potatoes are tender. It’s crucial to cook the sweet potatoes until they are soft enough to be easily mashed.
Step 7
7. While the stew is simmering, take out a small portion of sweet potato (about 50g) and microwave it for 2-3 minutes until cooked. Place the cooked sweet potato and about 1/2 cup of the stew broth into a blender or use an immersion blender (like a ‘dokkaebi bangmang-i’) to purée until smooth. This creates a creamy purée that will thicken the stew.
Step 8
8. Add the smooth sweet potato purée back into the pot with the stew. Stir well to incorporate it evenly. Continue to simmer for another 2-3 minutes to achieve the desired consistency.
Step 9
9. Finally, season the stew with salt and black pepper to your taste. For added creaminess and a rich, savory flavor, place 2 slices of processed cheese on top of the stew and allow them to melt. Once the cheese has melted, your creamy and delicious sweet potato cream stew is ready! Serve warm and enjoy!
