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Sweet Potato Cacciatore

Main Course | November 4, 2015 | By



2 tbsp olive  oil

1 onion

1 leek

4 cloves of garlic

2 sprigs of fresh rosemary

2 fresh bay leaves

2 sweet potatoes

100 g chestnut mushrooms

1x 400 g tins of plum tomatoes

250 ml Chianti , or other good red wine

8 black olives (stone in)

Fresh  Country  style  bread



Preheat the oven to 375°F . Peel the onion and cut into eighths, trim, wash and slice the leek, peel and slice the garlic. Place a large ovenproof casserole pan on a medium heat and add the oil.. Pick and finely chop the rosemary leaves, then place in the pan with the bay leaves. Stir regularly for 2 minutes, then add the garlic, followed by the onion and leek. Cook for 10 minutes, stirring regularly.

Meanwhile, chop the sweet potato (wash first) into 1/2 inch chunks, leaving the skin on . Add the mushrooms to the pan, along with the chopped sweet potato. Pour in the wine and let it reduce slightly, then add the tomatoes and break them up with a wooden spoon. Half-fill the  tin with water, swirl about, pour into the pan and mix it all together. Destone the olives, then poke them into the stew. Bring to a gentle simmer, then transfer to the oven to cook for 1 hour, or until thick,  and the sweet potato is  tender. Season to perfection, then serve with bread to mop up that tasty sauce.




  1. Leave a Reply

    December 11, 2018

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Georgia Bitay