Sweet Potato Stew with Swiss Chard

This recipe came from Toni Fioré at DeliciousTV.com. It’s one of my favorites!


  • 2 T. olive oil
  • 2 c. diced yellow onion
  • 1 t. salt
  • 1 large or 2 medium sweet potatoes
  • 4 cloves garlic, chopped fine
  • 1 red Thai or jalapeño pepper minced, with the seeds (adjust to suit your taste)
  • 1 T. fresh ginger
  • 1 t. ground coriander
  • ½ t. turmeric
  • 1 14 oz. can full fat coconut milk
  • 1 bunch of swiss chard (about 4 cups loose), chiffonade
  • ¼ c. cilantro
  • Squeeze of lime, for garnish

To prepare:

In a large saucepan, warm the oil over medium heat, then add the onion and a bit of salt. Cook and stir for about 5 minutes. Add the sweet potato, garlic, pepper, ginger, and spices and sauté for another minute or two. Add 2 cups of water, the coconut milk, and a bit more salt. Bring everything to a boil, then reduce to a simmer, cover, and cook for about 15 minutes.

After 15 minutes, add the chard, and continue cooking for 8-10 minutes or until the chard is tender. Thin the stew with water if it seems too thick.

Spoon over rice, quinoa, or other cooked grain of your choice or just have it as soup. Wonderful served with a side of cornbread.

Posted in , on October 20, 2009
Recipe entered by: Lena


  1. Trish on November 1, 2010 at 9:23 pm

    O.K., I finally tried to make this and I forgot to look at the recipe before I went shopping, so I used butternut squash and kale instead of sweet potatoes and Swiss chard. The color of the broth wasn’t as vivid (bummer!) but the taste was still great. Also, I added a bunch of white wine and some yogurt. This is a great soup recipe – very hearty and tasty and perfect for fall. Thanks!!

  2. Lena Shore on November 2, 2010 at 7:52 am

    I’m sure it was great the way you did it. Good substitutions. I really love the coconut milk though. But, I’m sure the yogurt was good. Never thought of the white wine before though. Might have to try that.

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