Creamy Sweet Potato Stew
Follow the Seasonal Recipe Guide from Nongshim Food Information for a Delicious Sweet Potato Cream Stew
This is the third recipe from the 2019 Nongshim Food Information seasonal recipe guide: Sweet Potato Cream Stew. We’ve also made Chungcheong-style Zucchini Noodles and Mung Bean Pancakes. The recipe is straightforward and easy to follow, so we encourage everyone to try making it. This stew is wonderfully creamy and subtly sweet, packed with chicken and fresh vegetables for a nutritious meal. It pairs perfectly with rice or bread, or can be tossed with cooked penne pasta for a delightful pasta dish.
Main Ingredients- Chicken tenderloin 150g
- Sweet potato 100g
- Green bell pepper 1/2
- Onion 1/4
- Carrot, a small amount
Cooking Instructions
Step 1
First, prepare the chicken tenderloin. If you don’t have tenderloin, chicken thigh or breast meat can also be used. Cut the chicken into bite-sized pieces.
Step 2
In a bowl, combine the cut chicken tenderloin with 2 Tbsp of cooking wine, 1 tsp of minced garlic, and a pinch of salt and freshly ground black pepper. Gently mix and marinate the chicken. This step helps to tenderize the chicken and remove any gamey odor.
Step 3
Peel and chop the sweet potato (100g) into bite-sized pieces. Remove the seeds from the green bell pepper (1/2) and chop it into suitable pieces. Slice the onion (1/4) and finely chop the carrot for color. (If you have red and yellow bell peppers, adding them would enhance the visual appeal).
Step 4
This stew is also excellent when served with penne pasta. Bring a pot of water to a boil, add the penne pasta, and cook according to package directions. Drain the cooked pasta and set aside.
Step 5
Heat a pan over medium heat and add a little cooking oil. Add the marinated chicken and sauté until it’s lightly browned on all sides. Cook until the chicken is about halfway done.
Step 6
Once the chicken is partially cooked, add the chopped sweet potato, onion, and carrot to the pan. Stir-fry for another 3 minutes until the vegetables are slightly tender. Be sure to stir occasionally to prevent sticking.
Step 7
Now, let’s make the creamy sauce. Pour in the heavy cream (200g) and water (50ml). You can adjust the amount of water to achieve your desired stew consistency; add more water if you prefer a thinner stew. Add about 1/2 tsp of salt and stir well to combine.
Step 8
Bring the stew to a gentle boil, then reduce the heat to medium-low. Cover the pot or leave it uncovered and simmer for about 10 minutes, or until the sweet potatoes are tender and the sauce has thickened. Stir occasionally. The sweet potatoes should be cooked through for a smooth texture.
Step 9
Finally, add the chopped green bell pepper and a generous grinding of fresh black pepper. Taste and add more salt if needed. Once everything is well combined and the flavors have melded, your delicious sweet potato cream stew is ready. It’s best enjoyed hot!
Step 10
Serve half of the stew as is for a comforting sweet potato cream stew. For the other half, toss in the cooked penne pasta and stir-fry briefly. This transforms it into a delightful sweet potato cream pasta, with the penne perfectly coated in the rich sauce.