Simple Sweet Potato Stew

Name: Simple Sweet Potato Stew
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium Sweet potatoes; 4 1/2 Wiener sausage; 1 Onion (minced); 150 ml Milk; 1 Water; 1 Consommé soup stock cube; 1 tbsp ☆Butter or margarine; 1 tbsp ☆White flour; 1 pinch each Salt and pepper; 1 dash Parsley; 1 Vegetable oil

cookpad.japan @cookpad_jp

I love using sweet potato in cream stews. I also wanted a recipe that I could make quickly since I have small children.

Add more wiener sausages to add volume. Bacon also goes well in this soup! Recipe by kinasuke

I love using sweet potato in cream stews. I also wanted a recipe that I could make quickly since I have small children.

Add more wiener sausages to add volume. Bacon also goes well in this soup! Recipe by kinasuke

cookpad.japan @cookpad_jp

I love using sweet potato in cream stews. I also wanted a recipe that I could make quickly since I have small children.

Add more wiener sausages to add volume. Bacon also goes well in this soup! Recipe by kinasuke

I love using sweet potato in cream stews. I also wanted a recipe that I could make quickly since I have small children.

Add more wiener sausages to add volume. Bacon also goes well in this soup! Recipe by kinasuke

Saved

Ingredients

4 servings

2 mediumSweet potatoes
4 1/2Wiener sausage
1Onion (minced)
150 mlMilk
1Water
1Consommé soup stock cube
1 tbsp☆Butter or margarine
1 tbsp☆White flour
1 pincheach Salt and pepper
1 dashParsley
1Vegetable oil

Saved

Steps

1

Cream the ingredients marked with ☆ until smooth to make beurre manié.
2

Thoroughly wash the sweet potatoes, cut them into large chunks and soak in water for 5 minutes. Slice the wieners diagonally.
3

Heat the vegetable oil in a pressure cooker and stir-fry the ingredients in the following order: onions, then wieners, then the sweet potato.
4

When the onions become translucent, add some water (enough to barely cover the ingredients; they should be slightly above the water level.)
5

Once the water has boiled, remove any scum and add the consomme soup stock cube. Cook in the pressure cooker for 5-7 minutes, then turn off the heat and let it sit.
6

Once the pressure has completely released, open the lid and add the milk. Boil everything together gently over low heat.
7

Reduce the heat to low and melt in the beurre manié. Continue simmering until the mixture thickens whilst constantly stirring.
8

Adjust with salt and pepper to taste, transfer to individual bowls, and garnish with parsley to finish.