[board sliding] [quirky music playing in background throughout video] [peeling] [knife chopping] [bowl sliding] [garlic paper rustling] [knife smashing] [plastic bag rustling] [whisking] [chickpeas dropping] [lid peeling] [sheet pan sliding] [sweet potatoes dropping] [sizzling] [onions dropping] [simmering] [sheet pan sliding] [clap clap] It's about that time of the
year again where everything is orange the food the home decor
the tree leaves the outfits all of this starts my favorite time
of year but mostly because of the weather then comes the
gatherings and then the food and then the atmospheric
jubilation sometimes I find myself wishing it would be like
that you know all year and then I wonder if I would still have
the same deep trance appreciation for it today's
recipe is sweet potatoes stew. and it is just loaded with
ingredients that I believe real help you get into those autumn
feels to start this recipe off I kind of want to get into the
protein it's everywhere chickpeas cannellini beans
tahini spinach each of these items do a really good job in
here being somewhat subtle in flavor and just not taking away
from some of the powerhouses within the recipe but of course
if you wanted to you know switch out some of these I
would go with something similar to like you know like a white
bean or some cauliflower or leave the beans out and use
carrots or maybe even another potato to help this go further
the biggest flavor dominance in here is going to be that sweet
potato to get the most out of that sweet potato you want to
start off by getting the skin off of there this is going to
allow the sweet potato to really soak in flavor from all
ends and cook evenly often times I'll cook the sweet
potato with the skin on because there's a lot of nutrients in
there and I actually it. In a recipe like this one, through
the cooking process, the skin is going to fall off. Leaving
you random lumps and chunks all over the place but that could
be a pretty good thing since stews chunky anyway. A
consideration is that it may make the dish look a bit messy
and add a slight different texture. So, what I did is air
fry the skins and it actually makes a wonderful topping. When
we start the cooking process, we go in with our onions and
potato. After initially getting these vegetables just
acquainted with the oil by stirring them and flipping them. You
want to leave them in a flat layer undisturbed for just a
few minutes. This technique will help get a little bit of
that caramelation process started on the veggies
resulting in this little dimension of charness and hints
of sweetness. From here, depending on the size of your
sweet potatoes, that's going to be what determines your cook
time. Notice at the end of the recipe, I use a fork to help
arbitrate cook time. If you decide to use other rooted
vegetables such as maybe a carrot or maybe even beets,
allow them the same size and cook time as your sweet potato.
Finally, we go in with our fire roasted tomatoes and the flavor
on these are to marvel over. You could also use your Fresh
Garden Toms if you like. Just consider a bit longer cook time
to help reduce and compound those flavors. This full recipe
can be found in the description or at my website Make It Dairy
Free dot com. thank you so much for tuning in I appreciate you
you're amazing and I love you until next time believe in good
peace.
