Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This batch cooking sweet potato and sausage stew with garlic and herbs
- Easy to Make: This recipe is simple and straightforward, with a short list of ingredients and easy-to-follow instructions.
- Customizable: You can customize this recipe to suit your tastes by using different types of sausage, sweet potatoes, and herbs.
- Comforting: This stew is the perfect comfort food - it's warm, hearty, and filling, making it perfect for a chilly evening.
- Make-Ahead: You can make this stew ahead of time and refrigerate or freeze it for later, making it a great option for meal prep.
- Nutritious: This stew is packed with nutritious ingredients, including sweet potatoes, which are high in fiber and vitamins, and herbs, which are rich in antioxidants.
- Cost-Effective: This recipe is budget-friendly, as it uses affordable ingredients and makes a large batch of stew that can be stretched over several meals.
- Flavorful: The combination of garlic, herbs, and spices in this stew creates a rich and complex flavor profile that's sure to please even the pickiest eaters.
- Perfect for a Crowd: This recipe makes a large batch of stew that's perfect for feeding a crowd, whether it's a family dinner or a party with friends.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, sausage, garlic, and herbs. The sweet potatoes provide a natural sweetness and creamy texture, while the sausage adds a spicy kick. The garlic and herbs add a depth of flavor and aroma that elevates the dish to the next level. When selecting sweet potatoes, look for ones that are firm and have a smooth, unblemished skin. For sausage, choose a variety that's spicy and flavorful, such as andouille or kielbasa. Fresh herbs like thyme and rosemary are essential for adding a bright, freshness to the dish.
How to Make batch cooking sweet potato and sausage stew with garlic and herbs
Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into 1-inch cubes. Chop the onion and mince the garlic.
Heat a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the chopped sweet potatoes, thyme, and rosemary to the pot. Stir to combine.
Add the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer, covered, until the sweet potatoes are tender, about 20-25 minutes.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs, if desired.
Let the stew cool, then refrigerate or freeze for later. Reheat over low heat, stirring occasionally, until warmed through.
Tips for Perfect Results
Choose a sausage that's made with high-quality ingredients and has a good balance of spices and flavor.
Cook the sweet potatoes until they're tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
Add fresh herbs like thyme and rosemary towards the end of cooking, so their flavors and aroma aren't lost during cooking.
Use a large, heavy pot like a Dutch oven, which can distribute heat evenly and prevent scorching.
Let the stew rest for 10-15 minutes before serving, which allows the flavors to meld together and the sweet potatoes to absorb the liquid.
Don't be afraid to experiment with different spices and seasonings to find the combination that works best for you.
Serve the stew with some crusty bread or over mashed potatoes or rice, to make it a filling and satisfying meal.
Consider freezing the stew for later, which can be a great way to have a quick and easy meal on hand.
Common Mistakes to Avoid
-
Overcooking the Sweet Potatoes:
Fix: Check the sweet potatoes regularly while they're cooking, and remove them from the heat as soon as they're tender.
-
Not Browning the Sausage:
Fix: Make sure to cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until it's nicely browned.
-
Not Using Enough Liquid:
Fix: Use enough liquid to cover the ingredients and allow for a rich, flavorful broth.
-
Not Seasoning Enough:
Fix: Taste and adjust the seasoning regularly, adding more salt, pepper, or herbs as needed.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew an extra kick of heat.
Replace the sausage with some roasted vegetables, such as eggplant or zucchini, and add some extra herbs and spices for flavor.
Use gluten-free broth and be sure to check the ingredients of the sausage and any other packaged ingredients to ensure they are gluten-free.
Use low-sodium broth and be mindful of the amount of salt added to the stew, using herbs and spices to add flavor instead.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3-4 days. Reheat it over low heat, stirring occasionally, until warmed through.
The stew can be frozen for up to 3-4 months. Thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until warmed through.
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 different types of sausage?
Absolutely! You can use any type of sausage you like, such as andouille, kielbasa, or chorizo. Just be sure to adjust the amount of seasoning accordingly, as some sausages can be quite spicy.
Can I add other ingredients to the stew?
Yes, you can definitely add other ingredients to the stew to suit your tastes. Some ideas include diced bell peppers, chopped kale, or sliced mushrooms. Just be sure to adjust the cooking time accordingly, as some ingredients may take longer to cook than others.
Can I make this stew in a slow cooker?
Yes, you can make this stew in a slow cooker! Simply brown the sausage and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours. This is a great option if you want to come home to a ready-to-eat meal.
Can I freeze the stew for later?
Yes, you can freeze the stew for later! Let it cool completely, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3-4 months. Thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until warmed through.
Is this stew gluten-free?
This stew can be gluten-free, depending on the type of sausage and broth you use. Be sure to check the ingredients of the sausage and broth to ensure they are gluten-free, and use gluten-free spices and seasonings to avoid cross-contamination.
batch cooking sweet potato and sausage stew with garlic and herbs
Ingredients
- 1 pound sweet Italian sausage, casings removed
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 large sweet potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped (optional)
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions and cook until they are translucent, about 5 minutes.
- Add the sausage and cook until browned. Add the sweet Italian sausage to the pot, breaking it up with a spoon as it cooks. Cook until the sausage is no longer pink, about 5-7 minutes.
- Add the garlic and cook for 1 minute. Add the minced garlic to the pot and cook for 1 minute, until fragrant.
- Add the sweet potatoes, diced tomatoes, and chicken broth. Add the cubed sweet potatoes, diced tomatoes, and chicken broth to the pot. Stir to combine.
- Bring the stew to a boil and then reduce the heat. Bring the stew to a boil, then reduce the heat to medium-low and simmer, covered, until the sweet potatoes are tender, about 20-25 minutes.
- Season the stew with thyme, salt, and pepper. Season the stew with dried thyme, salt, and pepper to taste.
- Serve hot, garnished with parsley if desired. Serve the stew hot, garnished with chopped fresh parsley if desired.
Recipe Notes
- You can also make this recipe in a slow cooker. Brown the sausage and cook the onions and garlic in a skillet, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.
- To freeze the stew, let it cool completely, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months. Reheat thawed stew over low heat, stirring occasionally, until warmed through.
- You can customize the recipe to your taste by adding other spices or herbs, such as paprika or rosemary.
- If using fresh sweet potatoes, make sure to choose ones that are firm and have no signs of mold or rot.
