Spiced Sweet Potato-Red Lentil Stew #SundayFunday

This week the Sunday Funday writers are sharing sweet potato recipes. Host Wendy wrote: "Did you know that November is National Sweet Potato Awareness Month? I don't know why we would need an event to make us aware of this delicious, versatile vegetable...but heck, Let's Celebrate!!"

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired.

The Sweet Potato Line-Up

• Beef and Sweet Potato Stir Fry by Karen's Kitchen Stories

• Black Bean and Sweet Potato Chili by A Day in the Life on the Farm

• Miso Honey Roasted Hasselback Sweet Potatoes by Food Lust People Love

• Spiced Sweet Potato-Red Lentil Stew by Culinary Cam (you're here)

• Sweet Potato Patties by Sneha's Recipe

• Sweet Potato Sushi by Sid’s Sea Palm Cooking:

Sweet Potatoes are Not Yams

While most people use these terms interchangeably, they are not the same thing at all. Both are tubers, but there are some marked differences to note.

Sweet potatoes are native to Central and South America. Though their flesh can be orange, white, and even purple, they are most often found with bright orange flesh with smooth, rosy brown skin. Sweet potatoes are naturally sweet and are just as delicious in sweets as savores.

Yams hail from many parts of Asia, Africa, and the Caribbean. Yams are often white fleshed with dark brown skin; they are more dry and less creamy than a sweet potato. And they are hardly ever sweet; they have more of an earthy taste.

Other Sweet Potato Dishes

I have used sweet potatoes in risotto and roasted them as fries, cubes, and slices.

And, after reading the differences between sweet potatoes and yams, I am not even sure I've ever had an actual yam. But I will keep looking.

Spiced Sweet Potato-Red Lentil Stew

Ingredients

• 2 Tablespoons olive oil

• 1 small onion, peeled and chopped (approximately 1 cup)

• 1 cup chopped carrots

• 1 cup chopped bell pepper

• 1 teaspoons ground cumin

• 1⁄2 teaspoon ground coriander

• pinch ground cayenne

• 2 cups cherry tomatoes, quartered

• 2 sweet potatoes, peeled and cubed (approximately 4 cups)

• 6 cups vegetable broth

• 2 cups water

• 1 cup red lentils

• 1⁄2 cup peanut butter (I used creamy, but use whatever you have)

• freshly ground salt, to taste

• freshly ground pepper, to taste

Procedure

In a large pot or Dutch oven, heat olive oil until shimmering. Add onions, carrots, and bell peppers. Sauté until the onions are softened, approximately 5 minutes. Stir in the spices and cook for 1 minute or until fragrant.

Add in the tomatoes and cook until they begin to lose their shape, approximately 5 minutes. Stir in the sweet potatoes and lentils. Pour in the broth and water. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes and lentils are tender, approximately 35 to 40 minutes. Just before serving stir in the peanut butter. Season to taste with salt and pepper. Serve immediately.

That's a wrap for my sweet potato offering. But the group will be back next week to share Thanksgiving appetizers. Stay tuned.