sweetpotato Ragout – North Carolina Sweet Potatoes

sweetpotato Ragout

4 portions

500 g sweetpotatoes from North Carolina
2 red peppers
1 stick leek
100 ml vegetable broth
200 ml coconut milk or cream
200 ml water
1 tbsp oil
1-2 tsp curry
Salt, pepper
2 tbsp chopped parsley


  1. Peel sweetpotatoes and cut them into 2 cm cubes.
  2. Wash and seed the peppers and cut them into 2 cm cubes. Clean the leek and cut into small rings.
  3. Heat a tablespoon of oil in a pan or saucepan and fry the vegetables.
  4. Deglaze with vegetable stock and let it cook.
  5. Mix the coconut milk with the water and add the spices to taste. Allow to simmer until serving.
  6. Sprinkle some parsley on top. Serve with rice or couscous.

Preparation time: 35 minutes


222 kcal
4,67 g
4,15 g
44,5 g