Sweet Potato Stew with Swiss Chard

19May Soups and Stews 22 comments

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watch this recipe being made.

Sweet Potato Stew with Swiss Chard

Ingredients:
2 T. olive oil
2 c. diced yellow onion
1 t. salt
1 large or 2 medium sweet potatoes
4 cloves garlic, chopped fine
1 red Thai or jalapeño pepper minced, with the seeds (adjust to suit your taste)
1 T. fresh ginger
1 t. ground coriander
½ t. turmeric
1 14 oz. can full fat coconut milk
1 bunch of swiss chard (about 4 cups loose), chiffonade
¼ c. cilantro
Squeeze of lime, for garnish

To prepare:
In a large saucepan, warm the oil over medium heat, then add the onion and a bit of salt. Cook and stir for about 5 minutes. Add the sweet potato, garlic, pepper, ginger, and spices and sauté for another minute or two. Add 2 cups of water, the coconut milk, and a bit more salt. Bring everything to a boil, then reduce to a simmer, cover, and cook for about 15 minutes.

After 15 minutes, add the chard, and continue cooking for 8-10 minutes or until the chard is tender. Thin the stew with water if it seems too thick. Top with cilantro if desired and spoon over rice, quinoa, or other cooked grain of your choice.

This is scrumptious served with Herbed Quinoa Pilaf, Tofu Bites or some fried tempeh. It’s equally wonderful served with a side of cornbread.

About the author

Written by

Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian

22 Responses

  1. I like worthington super link hotdogs.

  2. Thanks for writing and for the great taste tip! For those that can’t find Worthington Foods in their area, the company is linked with Morningstar Farms. MSF which is owned by Kellogg is available just about everywhere. Although the products are basically the same they are still marketed under different brand names. If you can’t find either one, Yves foods also makes a good Veggie Dog .

  3. This was wonderful, even though I chose low-fat coconut milk. I loved the kick the pepper added…
    I would enjoy this as a soup anytime of the year.

  4. Thanks Debra! Change out the greens for more variety and you can even use white or yellow potatoes or squash for sweet potatoes. I do appreciate your comment. Toni

  5. I made the Sweet Potato stew the other evening; fantastic/ it was so flavorful and very filling.

  6. What a great dish! Love the tangy mix of flavors. I made it once and served it over coucous and the second time over quinoa. Thanks!

  7. I HAVE RECENTLY STARTED WATCHING YOUR SHOW. THE SWEET POTATOE SWISS CHARD RECIPE PARTCULARLY STRUCK MY INTEREST IMMEDIATELY,SINCE IT HAD ALL OF MY VERY FAVORITE INGREDIENTS. I USE CHARD,SWEET POTATOE AND QUINOA ALOT AND ALWAYS HAVE THEM ON HAND. I WILL MAKE THIS TONIGHT! BY THE WAY QUINOA IS GREAT FOR BREAKFAST WITH A LITTLE MAPLE SYRUP AND GREEK YOUGURT FOR A NICE HEALTHY CHANGE.

  8. can’t wait to try this one. will let you know.

  9. Tried it. Absolutely fantastic. Will make this a staple meal. LOVED IT!

  10. This is great. I didn’t have quinoa so served over brown basmati rice, and also added white cannelini beans to add some extra protein to the dish.

  11. How many people (adults) does this sweet potato & chard feed?? Thanks

  12. This recipe should comfortably feed two to four.Thanks for writing!

  13. Would love to try; however, need to know the nutritional information first.

  14. Just had it for dinner and used cayenne instead of coriander and it still tasted amazing!! My entire family loved it!

  15. I loved this recipes it was a great birthday dish. We used butternut squash because thats what we had. I was wondering what ‘Tofu Bites’ were? Is it just cut up bits of tofu or is it prepared in a certain way?
    We’re new at incorporating more vegetarian and vegan dishes into our diet in hope that once our pantry is restocked the transition will easy.
    This site has great recipes for the novice.

  16. Hi Lydia, The Tofu Bites recipe is on the website. They’re small fried and lightly seasoned tofu squares that are crispy chewy and work really well with a variety of recipes. Kids seem to like them which helps when you’re introducing tofu to the family.

  17. Hey Love the recipe
    I used milk not coconut milk since my family is allergic to coconut

  18. what do i do with the cilantro ?

  19. It’s an optional ingredient. I sprinkle it over the finished dish just before serving!

  20. we loved this recipe! i was overly cautious with the jalapeno – next time i’ll use the whole thing. we might add tofu and lemongrass next time. we’re going to try the crabcakes next. thank you, toni!

  21. it was absolutely fabulous! used Swiss chards, chilli as well as a few pods of okra from my garden. Okra added extra flavor and thickness to the sauce . will make it again.
    Tony, thanks for another amazing recipe!

  22. This is fantastic. I didn’t have coriander so used garam masala, subbed a dry chili pepper pod for the jalapeño, and replaced the water with 2 cups of whey (from some milk that curdled while I was heating it to make bechamel the other day). Excellent over red quinoa.

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