Sausage & Sweet Potato Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 346.7
- Total Fat: 12.2 g
- Cholesterol: 35.6 mg
- Sodium: 423.2 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 6.6 g
- Protein: 15.4 g
View full nutritional breakdown of Sausage & Sweet Potato Stew calories by ingredient
Introduction
A healthy South American stew featuring sweet potatoes and turkey sausage A healthy South American stew featuring sweet potatoes and turkey sausageNumber of Servings: 8
Ingredients
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2 tablespoons olive oil
1 1/4 pounds turkey Italian sausage
3 medium onions, thinly sliced
6 cloves garlic, thinly sliced
7-8 cups peeled and diced sweet potatoes
1 can (14.5 oz) fire roasted tomatoes
1 jalapeno, seeded and finely diced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 1/2 cups cut green beans, fresh (may subs frozen thawed)
1 1/2 cups corn kernels, fresh (may subs frozen thawed)
4 tablespoons chopped fresh cilantro
Sea salt and freshly ground pepper, to taste
Directions
Heat oil in dutch oven
Remove casings from sausage; cook sausage in oil, breaking up chunks until browned; about 10 minutes
Add onions and cook until soft, about 8 minutes
Add garlic and cook one more minute
Stir in sweet potatoes, tomatoes (with juice), oregano, paprika, and jalepeno
Cook partially covered on medium low until potatoes are almost tender, about 20 minutes (*or transfer to crock pot and cook on high for about one hour)
Add beans and corn, cook about 10 minutes more until done (*or add to crock pot, switch to low, and cook for several hours)
Stir in cilantro; season with salt and pepper.
Makes eight servings of 1 1/2 cups each
Garnish with roasted pumpkin seeds and/or shredded parmesan -- garnishes are not included in nutritional analysis
Number of Servings: 8
Recipe submitted by SparkPeople user LINDAWESTTN.
Remove casings from sausage; cook sausage in oil, breaking up chunks until browned; about 10 minutes
Add onions and cook until soft, about 8 minutes
Add garlic and cook one more minute
Stir in sweet potatoes, tomatoes (with juice), oregano, paprika, and jalepeno
Cook partially covered on medium low until potatoes are almost tender, about 20 minutes (*or transfer to crock pot and cook on high for about one hour)
Add beans and corn, cook about 10 minutes more until done (*or add to crock pot, switch to low, and cook for several hours)
Stir in cilantro; season with salt and pepper.
Makes eight servings of 1 1/2 cups each
Garnish with roasted pumpkin seeds and/or shredded parmesan -- garnishes are not included in nutritional analysis
Number of Servings: 8
Recipe submitted by SparkPeople user LINDAWESTTN.