Looking for new and delicious ways to incorporate sweet potatoes in a flavorful meal? Well, look no further than this sweet potato broth, which serves as the perfect vegetarian substitute for classic soups and stews. However, we use this meatless base in our hearty pot of Peanut Chicken Stew. The formula is quite simple: simmer one large, peeled sweet potato with the other chopped veggies, water, and whole cloves until the vegetables are tender. Then, you’ll remove the cloves and puree the sweet potato mixture in batches, using a food processor or blender until smooth. The best thing about using sweet potato broth instead of chicken broth is that it provides a sweet and savory flavor. Not to mention, it’s thin enough to let the peanuts shine in our Peanut Chicken Stew, but thick enough so you feel like you’ve eaten a complete meal in a bowl. The broth also has a beautiful golden color, and delivers the same delicious results as other broths, without the added fat. You can freeze cooked and cooled sweet potato mixture up to 2 months.
2 tablespoons olive oil
1 medium onion, sliced
3 celery ribs, chopped
1 carrot, chopped
1 peeled and quartered large sweet potato
5 whole cloves
freshly ground black pepper
6 cups water
How to Make It
Heat olive oil in a large stockpot over medium. Add onion, celery, and carrot. Cook, stirring often, 8 to 10 minutes or until vegetables are tender.
Add sweet potato, cloves, desired amount of kosher salt and freshly ground black pepper, and water. Increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 35 minutes or until sweet potato is tender. Discard cloves. Let mixture stand 15 minutes.
Process, in batches, in a food processor or blender until smooth. Season with salt and pepper. Use immediately, or cool completely, and refrigerate in an airtight container up to 5 days.