Chicken and Sweet Potato Stew

larchie's Note:

We were given a ton of sweet potatoes from some generous friends who were growing them, and so I was trying to find good sweet potato recipes. Anyways, I made this, and I significantly deviated from the original recipe, and I wanted to document what I did so I could make it again. This seems sort of like a winter recipe except the fresh basil - which can't be left out, this makes dish - makes it ok for summer (at least to me).

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1 1/4 lbs chicken breasts, skinless, boneless, and preferably organic, cut into 1-inch chunks
• 3 sweet potatoes, peeled and cubed
• 1 yukon gold potato, peeled and cubed
• 2 carrots, medium sized, peeled, and cut into 1/2-inch slices
• 1 (28 ounce) can whole tomatoes, undrained
• 1 teaspoon salt (to taste)
• 2 teaspoons paprika (to taste)
• 1 teaspoon celery seed
• 1/2 teaspoon white pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg, ground
• 1 1/2-2 cups chicken stock, homemade or high end organic (we like Swanson's and Pacifica)
• 1/4 cup basil, fresh and chopped

Directions:

1. Combine chicken, potatoes, carrots, tomatoes and juice, salt, paprika, celery seeds, pepper, cinnamon, nutmeg, and broth in a large dutch oven; cook at 275 for about an hour and a half.
2. Remove dutch oven from stove and finish cooking on stove top, cooking over medium until potatoes done and mixture has a stew like consistency; garnish with fresh basil and serve!