Sweet Potato and Chicken Sausage Stew
Prep time
Total time
This relatively healthy rich stew is a great winter warmer. Although the meat adds some fat, the high nutrition of the sweet potato makes up for it.
Serves: 10 cups of soup
  • 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
  1. Peel and dice the sweet potatoes into large, equal dice of 1 inch. Mince the garlic and onion.
  2. 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.
  3. 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.
  4. 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.
  5. Taste and season with salt and pepper if needed.
  6. This soup should be served hot and will keep in the fridge for 3-4 days.
Recipe by chefdruck.com at https://chefdruck.com/2013/02/sweet-potato-and-chicken-sausage-stew/