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Sweet Potato Stew in pomegranate and mint

A golden take on Sweet Potato Stew, built on pomegranate and mint and finished the way we like it. Ready in about 45 min and easily enough for 8 people.

4.6 from 130 cooks
Prep20 min
Cook25 min
Serves8
LevelEasy
Free to cook
Sweet Potato Stew in pomegranate and mint
Method

How to cook it

Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the sweet potato dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the sweet potatoes and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the sumac and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.

Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped mint and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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