Jerk Sweet Potato Stew

There was a time, back when I didn’t have much interest in food, that I could not handle my spice. I mean, even a korma was too much for me. I’d steer well clear of anything with even a hint of chilli in.

Fast forward to a few years later and I love it. I love it a bit too much sometimes. I have a bad habit of making eye watering dishes, which we then both struggle to eat without following each mouthful with a pint of water.

jerk sweet potato stew

This dish turned out to be one of those times, I may have got a little bit over excited with the seasoning, more is more, right? However it was still packed full of flavour, and a great hearty dish to warm you up on these long, cold evenings. Go on, spice up your life.

Jerk Sweet Potato Stew (V)

INGREDIENTS:

1 large sweet potato (peeled and cubed)
1 aubergine
1 onion
Handful green beans
1 clove garlic
1 tin butter beans (rinsed well and drained)
1-3 tablespoons jerk spice (depending on how spicy you like it)
1 tin coconut milk
Salt and Pepper

METHOD

Preheat oven to Gas Mark 5 / 190 C

Dice the onion and garlic. Fry onion for 5 mins until translucent, add garlic and cook for 2 more mins.

Add jerk seasoning and stir well. Add sweet potatoes and make sure the potato gets coated in the spices. Fry for 2-4 more mins.

Add mix into large casserole pot. Cover with the coconut milk.

Cook in oven for 25-30 mins.

Add chopped aubergine and beans into the pot. Cook for a further 10 mins.

Serve in bowls with crusty bread, or over quinoa.

jerk sweet potato stew

jerk sweet potato stew

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