Today, food bloggers all over the web will be showcasing sweet potato recipes. In partnership with One, led by Jane and Alice, we want to bring attention to world hunger by sharing warm and filling sweet potato recipes. Sweet potatoes are very nutritious and easy to grow in many climates: a great mascot to end world hunger. I’ll be sharing a recipe for this chunky and spicy sweet potato and kielbasa stew. During these frozen winter days, this rich stew is a great way to warm up at lunch.
We’ve actually made some headway in reducing world hunger over the last two decades. The number of children stunted from malnutrition has decreased by 35%, but there’s still a tremendous amount of room for improvement:
- In sub-Saharan Africa, 40% of children under five are starving to such a degree that they suffer from life shortening developmental damage.
- Over a quarter of the people in Sub-Saharan Africa are hungry. That’s 234 million people.
- Food price increases pushed an extra 44 million people into extreme poverty in 2011, and food prices are only going to increase this year thanks to the extreme weather we’ve experienced.
You can help, without spending a dime, or leaving your home. All One needs is a few seconds of your time.
- Write to Congress. Demand that they increase the 1% of the US yearly budget currently dedicated to foreign aid.
- Sign the Petition. Call on world leaders to make measurable commitments to reduce chronic malnutrition for 25 million kids by 2016 so they can reach their full potential.
So join us. Sign the petition. And while you’re at it, take a look at some of these other inspiring sweet potato recipes. Let’s make a difference, one sweet potato at a time.
Sweet Potato & Black Bean Burritos from This Week for Dinner
Truffle Sweet Potato Frites from Savory Sweet Life
Sweet Potato & Chicken Sausage Stew from Chefdruck
Honey Sweet Potato Biscuits from Food for My Family
Sweet Potato Burgers from Cutie Booty Cakes
What’s Gaby Cooking and Sweet Potato Day
The Mission List and Sweet Potato Day
World Moms Blog and Sweet Potato Day
Go Graham Go and Sweet Potato Day
Cranberry Sweet Potato Crumb Cake from Barbara Bakes
Bourbon and Marshmallow Sweet Potatoes from Boston Mamas
Documama and Sweet Potato Day
Sweet Potato Bread Pudding from Eat the Love
Lamb Shanks with Sweet Potatoes and Sausage from Kitchen Gadget Girl
Sweet Potato Love To Help End World Hunger from Love That Max
Celebrating Sweet Potato Day with Mom Trends
Sweet Potato Chili from Righteous Bacon
Cooking Sweet Potatoes for Picky Eaters from Rookie Moms
Sweet Potatoes and Global Health from Third Eye Mom
Indian Spiced Sweet Potato Kielbasa ONE Skillet Bake from Tickled Red
Sweet, Dude, Sweet Potato Breakfast Hash from Helen Jane
Oh My Sweet Potato Apple Bake from Bowl Licker
Sweet Potato and Peanut Gratin from Non-Reactive Pan
Sweet Potato Fries from When You Wake Up a Mother (also found on Million Moms Challenge)
- 3 Sweet Potatoes, Peeled and Diced
- 1 onion, minced
- 2 cloves of garlic, minced
- 4 cups of vegetable stock
- 2 kielbasa sausages or 4 chicken sausages
- 1 can of roasted tomatoes with chiles
- 1 teaspoon of cumin
- 1 teaspoon of cinnamon
- ½ teaspoon of ancho chili powder
- salt and pepper to taste
- 1 tablespoon of olive oil
- Peel and dice the sweet potatoes into large, equal dice of 1 inch. Mince the garlic and onion.
- Set a large stockpot over medium heat and pour in the olive oil, garlic and onion. Saute until translucent and soft, about 5 minutes. Add the spices and saute for another minute, filling the house with warm enticing smells.
- Add the sweet potatoes and the canned tomatoes. Stir well. Add the vegetable stock and stir again. Simmer on medium low heat for 45 minutes, or until the sweet potatoes are cooked through and easy to pierce with a fork.
- If using sausage that was not pre-cooked, such as chicken sausage, cook it thoroughly in a separate pan. To keep things simple, I love using pre-cooked kielbasa for this recipe. Cut the sausage into 1 inch thick rounds. Add it to the stew. Cook for another 10 minutes.
- Taste and season with salt and pepper if needed.
- This soup should be served hot and will keep in the fridge for 3-4 days.