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Sweet Potato and Chorizo Stew

Cold temperatures continue and I generally want the food I cook to be homey and heart-warming. As for many people, such comfort can often be found in a thick stew - it warms the tummy and the soul.

Here is a lovely stew for those cold and gloomy days. It uses delicious sweet potatoes and combines them with the spicy bite of Spanish chorizo. One note of caution: Mexican chorizo is very different and should not be used!

Don’t be turned off by having to blend the chorizo with the stew - it may seem odd but I promise that the result is pleasing to the palate. As always, an important focus with this recipe is on mostly beige food that will appeal to picky eaters. Have fun!


2 Tbs. olive oil 2 medium carrots or 1 large carrot, peeled and coarsely chopped

2 celery stalks, sliced in half and cut into slices

2 medium onions or 1 really large onion, peeled and coarsely chopped

2 lbs. sweet potatoes, peeled and coarsely chopped

7 oz. Spanish/Iberian chorizo (NOT Mexican chorizo, which is quite different!), cut into thick slices

2 Tbs. chopped curly parsley

7 cups veggie stock

1 tsp. curry powder


freshly-ground black pepper

1 red chili, thinly sliced

½ cup heavy cream

Let’s get started: Heat a large soup pot over medium-high heat.

Add the 2 Tbs. olive oil.

Now add the carrots, celery, onions, sweet potatoes, chorizo, and parsley.

Add the curry powder.

Stir to mix the ingredients and let cook, covered, for roughly 10 minutes. Stir occasionally. Add the veggie stock and stir until it comes back to a boil. Reduce heat to low, cover the stew, and let simmer for another 10 minutes. Sample a piece of sweet potato to make sure it is soft. If it is, add salt and pepper to taste.

With an immersion blender, puree the stew until fairly smooth. I like to have a few chunks still left in the stew for texture. If you don’t have an immersion blender, put the stew into a regular blender and pulse until smooth. Depending on the blender’s size, you might have to do so in batches. To serve, sprinkle a few slices of the chili on top. Add a dash of heavy cream to individual bowls to temper the spiciness.


P.S.: This goes very well with a rustic baguette with salted or garlic butter.


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