Spicy Beef and Sweet Potato Stew
by Miss Maggie
6 servings.
1 pound ground beef or turkey
40 ounce can sweet potatoes, drained and rinsed
8 ounce can tomato sauce OR 15 ounce can tomatoes
1/2 cup raisins
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon cinnamon
1/4 teaspoon ground red pepper
1/2 teaspoon garlic powder
2 tablespoons dried onions
1-1/2 teaspoons dry parsley
Hot Cooked Rice
This dish has a Moroccan flair. If you like spicy foods, you’ll love it. If you hate spicy foods, then pass this one up for something more traditional.
First put your rice onto cook according to your preferred method. Next plop the ground meat into a large skillet. Cook over medium heat, breaking the meat up into small bits, until the meat is well browned. Drain off the fat and rinse the meat under hot water. Return the meat to the skillet. Add all of the remaining ingredients except the cooked rice. Make sure you drain the sweet potatoes completely. I like to rinse them under cool water too, to remove as much of the canning liquid as possible.
Stir the mixture and break the sweet potatoes into smaller chunks with a fork or spatula. Add enough water to give the mixture the texture of thick spaghetti meat sauce. Simmer for about 10 minutes. Serve over hot cooked rice.
This recipe is a little weird by American standards but it’s surprisingly good, especially if you already like sweet potatoes.
Not including Rice. Per Serving: 376 Calories; 8g Fat (18.6% calories from fat); 16g Protein; 62g Carbohydrate; 7g Dietary Fiber; 35mg Cholesterol; 609mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.
