Slow Cooked Sweet Potato Stew

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Vegetable and chicken studded sweet potato stew is not only good, but good for you.   Bob Chwedyk | Staff Photographer

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2 medium sweet potatoes

2 boneless skinless chicken breasts

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2 red bell peppers, seeded and chopped

2 cups torn kale leaves (discard thick stems )

1 large onion, chopped

2 cloves garlic, minced

1 can (28 ounces) whole tomatoes in juice, no salt added

1 can (15 ounces) diced tomatoes in juice, no salt added

1 teaspoon paprika

1 teaspoon salt

1 teaspoon thyme

1 teaspoon ground black pepper

½ teaspoon jerk seasoning

½ teaspoon cumin

2 tablespoons tomato paste

1 cup water

Fresh chopped parsley

Scrub sweet potatoes and then dice into 1-inch cubes. Cut chicken into 1-inch pieces.

Add the sweet potatoes, chicken, kale (keep pieces fairly large), bell peppers, onion, garlic, tomatoes, paprika, salt, thyme, pepper, jerk seasoning, cumin, tomato paste and water to a slow cooker and stir to combine. Cover and cook on Low until sweet potatoes are tender and chicken is cooked through, about 8 hours.

Ladle into bowls and garnish with parsley.

Serves six.

Nutrition values per serving: 260 calories, 9 g fat (2 g saturated), 25 g carbohydrate, 5 g fiber, 24 g protein, 54 mg cholesterol, 540 mg sodium.