Roasted Buttery Peruvian Sweet Potato Stew with Aji Amarillo
This vibrant, creamy stew combines the natural sweetness of roasted sweet potatoes with the unique fruity heat of aji amarillo peppers, enriched with butter for a luxurious texture. It's a comforting, healthy dish that brings authentic Peruvian flavors to your table in under an hour.
Ingredients
Ingredients
- 2 lb sweet potatoes peeled and cut into 1-inch cubes
- 2 tbsp olive oil divided
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 tbsp butter unsalted
- 2 tbsp aji amarillo paste available in Latin markets or online
- 4 cups vegetable broth low sodium
- 1 cup coconut milk full-fat for creaminess
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 2 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it thickens too much. Make-Ahead: The stew can be made 1-2 days in advance; the flavors deepen upon resting. Reheat before serving. Substitutions: For a dairy-free version, use vegan butter or additional olive oil. If you cannot find aji amarillo paste, a mix of 1 tbsp yellow bell pepper puree and 1 tsp of mild chili paste can be a substitute. Serving Suggestions: Serve over quinoa or rice for a complete meal, or with crusty bread for dipping. Garnish with a squeeze of lime juice for brightness.