Sweet Potato Stew the Editors of Publications International, Ltd.
Sweet Potato Stew
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Makes 4 servings
|1||cup chopped onion|
|1||cup chopped celery|
|1||cup grated peeled sweet potato|
|1||cup reduced-sodium vegetable broth or water|
|2||slices bacon, crisp-cooked and crumbled|
|1||cup fat-free half-and-half|
|1/4||cup minced fresh parsley|
- Place onion, celery, sweet potato, broth and bacon in 3-quart slow cooker. Cover; cook on LOW 6 hours or until vegetables are tender.
- Increase heat to HIGH. Add half-and-half, using just enough to bring stew to desired consistency. Add more water, if needed. Cook 30 minutes on HIGH or until hot.
- Season to taste with pepper. Stir in parsley.
|Serving Size:||1-1/2 cups stew|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||13 %|
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