Roasted Sweet Potato Coconut Stew
5 cups peeled and diced sweet potatoes
4 tablespoons olive oil, divided
½ teaspoon kosher or sea salt
3 carrots, sliced or diced
4 celery ribs, diced
2 onions, diced
3 garlic cloves, minced
6 cups vegetable stock
1 can (14 ounces) coconut milk
1 bag (10 ounces) fresh spinach
Hot sauce, for serving
Heat oven to 425 degrees.
Arrange sweet potatos in a single layer on a baking sheet; drizzle with 2 tablespoons olive oil and salt. Roast until tender and slightly caramelized, about 20-25 minutes. Set aside and allow to cool.
Add remaining 2 tablespoons olive oil to a soup pot and sauté carrot, celery, onion and garlic until tender. Add vegetable stock and bring to a boil.
Take half of the cooled sweet potato and place in a blender. Add the coconut milk and blend until completely smooth. Add to pot and stir. Reduce heat to simmer. Add remaining diced roasted sweet potatoes and fresh spinach. Season to taste; pass hot sauce at the table.
Serves eight.
Andrea Taylor, food52.com