Happy Sweetpotato Month + Ina Pinkney’s Recipe for Moroccan Sweetpotato Stew with Raisins
Did you know February is Sweetpotato Month? Well it is! And we’re celebrating with some of our favorite chefs that use sweetpotatoes on their menu year-round.
Our first chef this month is Ina Pinkney of Ina’s in Chicago. One of her most popular menu items is her Moroccan Sweetpotato Stew. Check out Ina on WGN Chicago preparing her stew and let us know if you attempt to make it at home!
Moroccan Sweetpotato Stew with Raisins
Makes 12 servings
3 cups chopped onion
4 cloves garlic, minced
2 teaspoons turmeric
1-1/2 teaspoons cinnamon
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon fresh ground pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon red pepper flakes
6 medium sweetpotatoes, peeled and cut into 2-inch cubes
2 medium bell peppers, seeded and coarsely chopped
2 small eggplants, cubed
1 cup vegetable broth
2 cans garbanzo beans
2 (16-ounces) cans chopped tomatoes
1 cup raisins
fresh cilantro for garnish
In a large saucepan over low heat, combine onions and garlic; cover and cook onion is soft and translucent, about 10 minutes. Add a little water if necessary. Stir in turmeric, cinnamon, curry, cumin, salt, pepper, nutmeg and red pepper flakes, cook 3-5 minutes. Stir in sweetpotatoes, red peppers, eggplant and broth; bring to a boil. Reduce heat to low and simmer, covered, about 5 minutes. Add garbanzo beans, tomatoes and raisins; cover. Simmer until potatoes are tender, about 35 minutes. To serve, ladle into bowls and sprinkle with cilantro if desired.