Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This creamy slow cooker sweet potato and kale stew for cold days
- Easy to Make: This recipe requires minimal effort and can be prepared in just 30 minutes.
- Nutritious: Sweet potatoes and kale are packed with vitamins and minerals, making this stew a healthy option.
- Customizable: You can adjust the amount of spices and seasonings to suit your taste preferences.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked in a slow cooker while you're away.
- Comforting: The combination of sweet potatoes, kale, and coconut milk creates a comforting and soothing flavor profile.
- Perfect for Cold Days: This stew is the perfect remedy for a chilly winter evening, as it's warm, comforting, and filling.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or special occasions.
- Freezer-Friendly: This stew can be frozen for up to 3 months, making it a great option for future meals.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, kale, coconut milk, onion, garlic, and chicken broth. Sweet potatoes provide a natural sweetness and creamy texture, while kale adds a nice bitterness and a boost of vitamins. Coconut milk adds a rich and creamy texture, while onion and garlic provide a savory flavor. Chicken broth helps to thin out the stew and add moisture. When selecting sweet potatoes, look for ones that are firm and have a smooth skin. For kale, choose leaves that are dark green and have a slightly bitter taste. You can also use other types of milk or broth as substitutes, such as almond milk or vegetable broth.
How to Make creamy slow cooker sweet potato and kale stew for cold days
Peel 2 large sweet potatoes and chop them into 1-inch cubes. Place them in the slow cooker.
Chop 1 large onion and 3 cloves of garlic. Add them to the slow cooker with the sweet potatoes.
Add 2 cups of kale leaves and 1 can of coconut milk to the slow cooker. Stir to combine.
Add 2 cups of chicken broth and 1 teaspoon of salt to the slow cooker. Stir to combine.
Cook the stew on low for 6 hours or on high for 3 hours.
Serve the stew hot, garnished with chopped fresh herbs or a dollop of yogurt.
Tips for Perfect Results
Fresh kale has a better flavor and texture than frozen or canned kale. Look for leaves that are dark green and have a slightly bitter taste.
Sweet potatoes can become mushy if overcooked. Check the stew after 5 hours and adjust the cooking time as needed.
Adding the coconut milk at the end of the cooking time helps to preserve its creamy texture and flavor.
Low-sodium chicken broth helps to reduce the overall salt content of the stew and makes it a healthier option.
Feel free to experiment with different spices and seasonings to suit your taste preferences. Some options include cumin, paprika, or smoked paprika.
Common Mistakes to Avoid
-
Not Cooking the Sweet Potatoes Long Enough:
Fix: Check the sweet potatoes after 5 hours and adjust the cooking time as needed. They should be tender when pierced with a fork.
-
Adding Too Much Coconut Milk:
Fix: Start with a small amount of coconut milk and adjust to taste. You can always add more, but it's harder to remove excess coconut milk.
-
Not Using Fresh Kale:
Fix: Use fresh kale leaves instead of frozen or canned kale. Fresh kale has a better flavor and texture.
-
Not Adjusting the Seasonings:
Fix: Taste the stew regularly and adjust the seasonings as needed. You can add more salt, pepper, or other spices to suit your taste preferences.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to give the stew a spicy kick.
Replace the chicken broth with vegetable broth and use a vegan-friendly milk alternative.
Use gluten-free chicken broth and be mindful of any gluten-containing ingredients in the spices or seasonings.
Reduce the amount of sweet potatoes and add more kale or other low-carb vegetables.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's recommended to refrigerate or freeze it.
The stew can be stored in the refrigerator for up to 5 days. Reheat it gently over low heat, stirring occasionally.
The stew can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat it gently over low heat, stirring occasionally.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen kale instead of fresh?
While frozen kale can be used, it's not recommended. Fresh kale has a better flavor and texture, and it's worth the extra effort to use it. If you do use frozen kale, make sure to thaw it first and squeeze out as much water as possible before adding it to the stew.
Can I add other ingredients to the stew?
Yes! Feel free to experiment with different ingredients to suit your taste preferences. Some options include diced bell peppers, chopped mushrooms, or cooked sausage. Just be mindful of the cooking time and adjust it as needed.
Can I make this recipe in a Dutch oven instead of a slow cooker?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the onion and garlic, then add the sweet potatoes, kale, and chicken broth. Bring to a boil, then reduce the heat and simmer until the sweet potatoes are tender. Alternatively, you can bake it in the oven at 300°F (150°C) for about 2 hours, or until the sweet potatoes are tender.
Can I freeze the stew for later?
Yes! The stew can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat it gently over low heat, stirring occasionally.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be mindful of the chicken broth and make sure it's gluten-free.
Can I make this recipe vegan?
Yes! You can make this recipe vegan by replacing the chicken broth with vegetable broth and using a vegan-friendly milk alternative. Additionally, you can add some vegan protein sources like tofu or tempeh to make it more substantial.
creamy slow cooker sweet potato and kale stew for cold days
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the sweet potatoes. Peel and cube the sweet potatoes into 1-inch pieces. Place them in the slow cooker.
- Step 2: Add the aromatics. Add the chopped onion, minced garlic, ground cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir to combine.
- Step 3: Add the kale and diced tomatoes. Add the chopped kale and diced tomatoes to the slow cooker. Stir to combine.
- Step 4: Add the broth and cream. Pour in the vegetable broth and heavy cream or half-and-half. Stir to combine.
- Step 5: Cook the stew. Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- Step 6: Blend the stew (optional). If desired, use an immersion blender to puree the stew until smooth.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the stew through step 4, then refrigerate or freeze until ready to cook.
- Substitution: Swap the sweet potatoes for butternut squash or carrots, if desired.
- Pro tip: For an extra creamy stew, add 1-2 tablespoons of cornstarch or flour to the heavy cream or half-and-half before adding it to the stew.
