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    Moroccan Sweet Potato Stew

    Average Rating:

     3 Total Reviews

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    • on November 14, 2011

      Loved this-- was out of cumin and substituted chili powder which worked well-- still a nice balance of spicy and sweet. I chopped the eggplant and sweet potatoes into larger pieces. Also used veggie stock rather than water.

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    • on February 13, 2010

      Excellent recipe. Next time I make it, I would make three modifications: 1. Omit curry. The mix of spices is complex and interesting as it is without a curry, which is a mix of spices itself. 2. I would cut the sweet potatoes and eggplant into larger chunks than the red pepper. More sweet potatoes can be added. 3. Stock can be substituted with water. This stew is great served hot over bed of rice or couscous. It would be a delicious side dish to grilled halibut or other firm-flesh fish.

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    • on February 09, 2006

      The spices in this dish were nicely balanced and blended in perfectly with the vegetables. I served this dish with couscous and topped with raisins and cashews. My DH and I both cleaned our plates, but both thought the vegetables tasted "watery". I recommend using only 1 can of tomatoes, or leaving them out all together, relying on the broth for cooking. You always post great curry recipes, Chia.

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    Moroccan Vegetarian Sweet Potato Stew. Recipe by Mama2boys

    Moroccan Vegetarian Sweet Potato Stew

    By Mama2boys
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    Nutritional Facts for Moroccan Sweet Potato Stew

    Serving Size: 1 (246 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 132.0
     
    Calories from Fat 9
    81%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 346.2 mg
    14%
    Total Carbohydrate 27.8 g
    9%
    Dietary Fiber 6.7 g
    27%
    Sugars 6.1 g
    24%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    vegetable broth

    Detailed Nutrition Values About Nutrition Info
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