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Chunky Sweet Potato Stew

Source: --- sent in by Brooks

Brooks brought this hearty stew to our Fall Potluck.


1 onion, sliced
2 large garlic cloves, chopped
350 ml1 & 1/2 c. diced tomatoes
1 large sweet potato, peeled, cut into 1/2 inch pieces
240 ml1 c. cooked or no-salt or low sodium canned garbanzo beans or white kidney beans
120 ml1/2 c. low sodium or no-salt-added vegetable broth
4 ml3/4 tsp. dried rosemary
1 medium zucchini, cut into 1/2 inch rounds
5 ml1 tsp. Mrs. Dash or other no-salt seasoning


In a saute pan, heat 2 T. water. Add the onion and saute about 5 minutes, until slightly softened, separating slices into rings. Add garlic and cook 1 minute. Add water as needed.

Mix in tomatoes with juice, sweet potatoes, garbanzo beans, vegetable broth, and rosemary. Bring to a simmer, stirring occasionally. Cover and cook until sweet potatoes are tender, about 15 minutes, stirring occasionally. Season with no-salt seasoning.

Major Ingredients: