course: main
description: '*This recipe was a freeform exercise loosely expired by my prev sweet potato stir fry.*'
serves: '4'Copy

sweet_potato_stew

Ingredients

• 3 tbsp lime juice
• 5 cloves garlic
• 2 tsp white pepper
• 3 large sweet potato
• 6 cups water
• 3 tbsp harissa
• 1 tbsp onion powder
• some, 5 tsp ground black pepper
• 1 tbsp warm water
• 0.25 cups sweet potato cooking water
• 1 tsp garlic powder
• 0.25 cups tomato puree
• 1 tbsp, 1 tsp salt
• 1 cup greek yogurt
• 4 tbsp sesame oil
• 2 tbsp pudina marsala
• 4 tbsp curry powder
• 1 bunch parsely

Steps

1. slice sweet potato into half-3/4 inch rounds
   [sweet potato: 3 large]
2. place potatoes in a large saucepan salt water and boil for a few minutes, turn off stove and leave until needed
   [salt: 1 tbsp; water: 6 cups]
3. slice parsely, and finely chop garlic, place in a pan with butter{1%stick}
   [garlic: 5 cloves; parsely: 1 bunch]
4. heat a large skillet with sesame oil until shimmering, then add the green onion and pepper until fragrant
   [sesame oil: 4 tbsp]
5. add harissa, curry powder, tomato puree, garlic powder, white pepper, onion powder, cayenne{1/4%tsp}, smoked paprika{1%tsp}, pudina marsala, lime juice, & ground black pepper
   [curry powder: 4 tbsp; garlic powder: 1 tsp; ground black pepper: 5 tsp; harissa: 3 tbsp; lime juice:
   2 tbsp; onion powder: 1 tbsp; pudina marsala: 2 tbsp; tomato puree: 0.25 cups; white pepper: 2 tsp]
6. strain sweet potato and add to pan with the sauce alonside sweet potato cooking water, cover and leave on medium-low for 20 minutes, stirring occasionally
   [sweet potato cooking water: 0.25 cups]
7. make yogurt sauce with greek yogurt, lime juice, warm water, salt, ground black pepper to taste.
   [greek yogurt: 1 cup; ground black pepper: some; lime juice: 1 tbsp; salt: 1 tsp; warm water: 1 tbsp]
8. serve with turmeric rice and yogurt sauce