ORANGE-SPICED SWEET POTATO AND SPINACH STEW WITH SUGAR PLUMS

(from simsyobby’s recipe box)

Source: http://www.molliekatzen.com/recipes/recipe.php?recipe=potato_spinach_stew

Categories: Stew

Ingredients

  • Persian Allspice (enough for 2 batches of stew)
  • 1 tablespoon coriander seeds
  • 1 to 2 teaspoons cardamom pods
  • 1 tablespoon cumin seeds
  • 2 teaspoons cinnamon
  • 2 teaspoons turmeric
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon black pepper
  • The Stew:
  • 2 to 3 tablespoons vegetable oil and/or butter
  • 3 cups chopped onion
  • 3 tablespoons Persian Allspice (above)
  • 2 teaspoons salt
  • 2 1/2 tablespoons minced garlic
  • 8 cups peeled, cubed sweet potatoes or yams (about 3 pounds)
  • 3 cups orange juice
  • 1 1/2 cups sugar plums or prunes (fresh or dried), pitted and sliced
  • 1 pound fresh spinach, cleaned and stemmed ( or 1 10-ounce package frozen leaf spinach, defrosted)

Directions

  1. Heat the oil and/or melt the butter in a large, deep pot or a Dutch oven. Add the onion, Persian Allspice, and 1 teaspoon of the salt, and sauté for about 5 minutes over medium heat.

  2. Stir in the garlic, sweet potatoes or yams, orange juice, and remaining salt. Cover and cook over medium heat, stirring occasionally, until the sweet potatoes are tender (about 30 minutes, depending on the size and shape of the pieces).

  3. Add the fruit and the spinach, and give it a good stir. Cover and cook over low heat for 10 minutes longer.

  4. Serve hot, over basmati rice.

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