Spicy Yam Stew

Prep: 20 minutes Cook: 35 minutes


I am always looking for interesting ways to use yams in a recipe instead of just baking them. Try this recipe over brown rice or baked millet.


  • 1 1/2 cups vegetable broth
  • 2 medium-large yams, peeled and chunked
  • 3 stalks celery, sliced
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 carrots, chopped
  • 16 ounce can chopped tomatoes
  • 2 tbsp chopped green chilies
  • 1 tbsp soy sauce (optional)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp red pepper flakes
  • several twists freshly ground black pepper
  • 2 tablespoons cornstarch mixed in 1/3 cup cold water
  • 1/3 cup chopped fresh parsley


Place all the ingredients except the cornstarch mixture and the parsley in a large pot. Bring to a boil, reduce heat and cook, covered, over medium-low heat for 30 minutes, or until vegetables are tender, stirring occasionally. Add the cornstarch mixture and stir until thickened. Stir in the parsley just before serving.

Hints: This may be made ahead of time and reheated just before serving. Add the parsley after reheating. This is also delicious made with chopped fire-roasted tomatoes instead of regular tomatoes.