The earliest cultivation of sweet potatoes dates back to 750 BCE in Peru, although archeological evidence shows cultivation of the sweet potato might have begun around 2500-1850 BCE.
By the time Christopher Columbus arrived in the ‘New World’ in the late 15th century, sweet potatoes were well established as a food source in South and Central America.
Sweet potatoes are typically recognized by their copper-colored skin and vibrant orange flesh, though the hundreds of varieties grown worldwide display colors such as white, cream, yellow, reddish-purple, and deep purple.
Like this recipe using purple sweet potatoes – Lentils and Purple Sweet Potato Stew.
True to their name, sweet potatoes have a naturally sweet flavor.
Read More Here About Sweet Potatoes Powerhouse Of Nutrition – includes recipes
Sweet potatoes can be prepared as a side dish, such as mashed sweet potatoes, chopped and roasted with other vegetables, sweet potato pie or prepared as a rice, like in this recipe – Pork & Green Bean Stir-Fry with Sweet Potato Fried Rice.
This Sweet Potato Chicken Stew with Black Beans & Corn is the ultimate healthy comfort food with so much flavor.
Sweet Potato Chicken Stew with Black Beans & Corn
2 chicken breasts
Salt and pepper to taste
2 tablespoons olive oil , divided
1 yellow onion diced
2 celery stalks diced
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika (or use smoked paprika powder for spiciness)
1/2 teaspoon dried oregano
3 cups chicken broth (homemade if you can)
1 14-oz can fire-roasted diced tomatoes
1 sweet potato, peeled and chopped into 1/2 inch pieces
1 14-oz can black beans, drained and rinsed
1 14-oz can corn, drained
1/2 cup fresh cilantro, chopped
Season the chicken with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil. Place the chicken in the preheatedskillet, and allow to cook on high heat for 5 minutes each side or until nicely browned.
Move the chicken to one side of the skillet and lower the heat to medium. Add 1 more ablespoon of olive oil and the diced onion and celery. Sauté the onion and celery for about 3 minutes, or until they start to sweat.
Add the garlic powder, ground cumin, paprika, and dried oregano (1/2 teaspoon each), and season with a pinch of salt and pepper. Continue to sauté for another 3 minutes, then remove from heat. The chicken breasts will not be fully cooked yet, that’s OK!
Carefully transfer the chicken breasts, onion, and celery to a 4-5 quart soup pot. Add 3 cups of chicken stock and can of diced tomatoes (with the liquid).
Cover with a lid, bring to a boil, then reduce the heat to simmer for 10 minutes.
Use tongs to carefully remove the chicken breasts onto a large plate or cutting board. Use forks to shred the chicken.
Add the shredded chicken back to the pot. Add the diced sweet potato and drained black beans.
Stir, bring to a boil, and lower heat to low and simmer for about 10 minutes, or until the sweet potatoes are fully cooked and easily pierced with a fork.
Stir in fresh chopped cilantro and season with additional salt and pepper, if desired, and remove from heat.
Serve hot with fresh bread for dipping.