Sweet Potato Gumbo
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My favorite comfort food has to be this sweet potato gumbo, and I love sharing it because it comes together in just 45 minutes from start to table. There's something wonderful about how the sweet potatoes add natural sweetness and creaminess while being packed with vitamin A for your immune system. The beauty of this recipe is its simplicity: just a few pantry staples and whatever fresh vegetables you have on hand, making it easy on both your time and your wallet. The warm spices like cayenne and paprika give it that authentic Louisiana flavor, but without any fussiness. It's the kind of dish that tastes like you spent hours in the kitchen when really you didn't, and honestly, that's when I feel like the best home cook.
Ella x
Ingredients
- 400 gsweet potatoes
- 60 mlolive oil
- 1onion
- 2garlic
- 1red bell pepper
- 1 gcayenne pepper
- 1 gpaprika
- 1 gsalt
- 1 gblack pepper
- 800 mlchicken broth
- 100 gtomato paste
- 400 gdiced tomatoes
- 1fresh parsley(Chopped, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 180°C. Peel and dice the sweet potatoes into 2cm cubes.
- 2
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper and sauté until the vegetables are tender, about 5 minutes.
Tip: Be careful not to burn the vegetables.
- 3
Add the cayenne pepper, paprika, salt, and black pepper to the pot and stir for 1 minute.
- 4
Add the chicken broth, tomato paste, and diced tomatoes to the pot. Stir to combine and bring the mixture to a boil.
- 5
Reduce the heat to low and simmer the gumbo for 20 minutes, or until the sweet potatoes are tender.
Tip: Adjust the seasoning as needed.
- 6
Taste the gumbo and adjust the seasoning as needed. Serve hot, garnished with chopped fresh parsley.
Tip: Serve over rice or with crusty bread.
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