Spicy sweet potato and almond stew

By Jason Skrobar
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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons harissa paste
  • 3 medium sweet potatoes, peeled and cut into 2.5 centimeter cubes (about 4-5 cups)
  • 1 828 milliliter can fire roasted tomatoes
  • 1.5 cups vegetable broth
  • 1 can coconut milk
  • 1/2 cup almond butter
  • 1 teaspoon kosher salt
  • 1 bunch black kale, ribs removed and coarsely chopped
  • 1/3 cup almonds, chopped
  • 1/3 cup cilantro, chopped


  1. Add olive oil to a large pot over medium heat. Add onions and cook stirring until softened about five minutes. Add garlic and harissa paste and cook for an additional two to three minutes.
  2. Add sweet potatoes, tomatoes, vegetable broth and coconut milk. Cook on medium heat for about ten minutes. Stir in almond butter and mix to combine. Add salt and kale and cook for an additional five minutes.
  3. Garnish with chopped almonds and cilantro.

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