Sweet and Creamy Sweet Potato Cream Stew
Sweet Potato Cream Stew Recipe
Based on a foundational recipe, we’ve added a few extra ingredients to enhance the richness and create a more luxurious flavor. Of course, the dish is already wonderfully delicious with just the basic ingredients! Enjoy a gourmet stew experience right in your own home.
Stew Ingredients- 80g peeled sweet potato
- 50g chicken breast or thigh meat
- 30g onion
- 20g bell pepper
- 150ml fresh heavy cream
- 100ml water
- 1 slice baguette
- 1-2 sprigs fresh parsley
- A little grapeseed oil
- Pinch of salt
- Pinch of pepper
Chicken Marinating Ingredients- 1 clove garlic, minced
- 1 Tbsp white wine (or cooking wine)
- Pinch of salt
- Pinch of pepper
- 1 clove garlic, minced
- 1 Tbsp white wine (or cooking wine)
- Pinch of salt
- Pinch of pepper
Cooking Instructions
Step 1
Chicken breast can be quite thick if left whole, leading to uneven cooking. To ensure consistent results, butterfly the chicken breast by slicing it horizontally, almost all the way through, and opening it like a book.
Step 2
Once butterflied, cut the chicken breast into small, bite-sized pieces, approximately 0.5cm x 0.5cm. This size allows for even seasoning distribution and quick cooking.
Step 3
Mince the garlic finely. In a bowl, combine the cut chicken breast with the minced garlic, 1 Tbsp of white wine, a pinch of salt, and a pinch of pepper. Gently mix to marinate the chicken. (If you don’t have white wine, you can substitute with cooking wine like mirin or sake. The wine helps tenderize the chicken and reduce any gamey odors.)
Step 4
(Optional) If you’d like a separate chicken garnish for your stew, take a portion of the marinated chicken, slice it in half again if desired, and lightly season with salt and pepper. This will be cooked separately later.
Step 5
Dice the onion into very small pieces, about 0.3cm x 0.3cm. Cutting them small prevents large chunks from interrupting the smooth texture of the stew.
Step 6
Since sweet potato is the star of this dish, peel it and cut it into slightly larger cubes than the other vegetables, about 1cm x 1cm. This size will ensure the sweet potato becomes tender and creamy without disintegrating.
Step 7
Remove the seeds from the bell pepper and dice it into similar small pieces as the onion, around 0.3cm x 0.3cm. The color from the bell pepper will add visual appeal to the stew.
Step 8
Rinse the parsley sprigs under cold water, pat them dry, and keep them chilled in the refrigerator until ready to use. Slice the baguette and toast it in a pan or toaster until golden brown and crisp. Crispy baguette is perfect for dipping into the rich stew.
Step 9
Heat a little grapeseed oil in a pot over medium heat. Add the marinated chicken pieces and sauté until they are lightly browned on all sides. Browning the chicken develops a deeper flavor.
Step 10
Once the chicken is partially cooked, add the diced onion to the pot. Sauté until the onion becomes translucent and fragrant, releasing its sweet aroma.
Step 11
Add the cut sweet potato to the pot and continue to sauté with the chicken and onions for about 2 minutes. Sautéing the sweet potato beforehand helps to enhance its flavor within the stew.
Step 12
After sautéing the onions and sweet potatoes for 2 minutes, pour in 100ml of water and 150ml of heavy cream. Add a pinch of salt, stir, and bring the mixture to a gentle simmer over medium-low heat.
Step 13
In a separate frying pan, heat a little oil over medium-high heat. Sear the (optional) halved chicken pieces until golden brown on all sides. This creates a delicious, slightly crispy garnish for your stew.
Step 14
Let the stew simmer gently for 10-15 minutes, or until the sweet potatoes are tender and the stew has thickened to your desired consistency. Once the stew has thickened, add the diced bell pepper and cook for just 1-2 more minutes to retain its crispness. Taste and adjust seasoning with salt and pepper if needed.
Step 15
Prepare your serving bowls. Have the toasted baguette slices and the chilled parsley sprigs ready.
Step 16
Ladle the warm stew into the bowls. Top with the seared chicken pieces and fresh parsley leaves. Serve immediately with the golden-brown toasted baguette slices for a complete and satisfying meal. Enjoy your delicious Sweet Potato Cream Stew!
