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Caribbean Sweet Potato Stew
Source: dLife

Sweet potatoes, kale, coconut, and exotic spices meld together in this tasty stew.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 300.3
Total Carbs 35.6 g
Dietary Fiber 7.5 g
Sugars 8.0 g
Total Fat 15.8 g
Saturated Fat 11.3 g
Unsaturated Fat 1.8 g
Potassium 659.3 mg
Protein 4.8 g
Sodium 530.3 mg
Dietary Exchanges
3 Fat , 2 1/2 Vegetables , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  fresh chopped onion
3 each  medium garlic cloves
2 tsp  vegetable oil
2 tsp  fresh ginger root
1 tsp  ground turmeric
2 tsp  ground coriander
0 1/2 tsp  ground thyme
0 1/4 tsp  ground allspice
5 cup  low sodium vegetable broth
2 cup  sweet potatoes, cubed
2 cup  kale, chopped
1 cup  fresh okra
1 each  fresh tomatoes
2 tbsp  fresh lime juice
0 1/2 tsp  salt
1 cup  Coconut, milk, frozen
  1. In a soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
  2. Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the kale. Add the okra and simmer for another 5 minutes.
  3. Stir in the tomatoes, lime juice, salt, and spinach, if you are using it, and cook for another 3 or 4 minutes.
  4. Add more salt or lime juice to taste and stir in the coconut milk.

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