Caribbean-Inspired Cremini and Sweet Potato Stew

1. Preheat the Oven

Start by preheating your oven to 375°F. This way, it will be ready to roast the vegetables while you prepare other ingredients.

2. Prepare Baking Sheet

Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.

3. Cook Cremini Mushrooms

In a large skillet, warm 1 tablespoon of coconut oil over medium heat. Add the quartered cremini mushrooms and cook them for about 3 to 5 minutes until they release their liquid and start to brown. Once done, transfer them to a plate and set aside.

4. Roast Sweet and Russet Potatoes

Toss the diced sweet potato and russet potato with another tablespoon of coconut oil and ½ teaspoon of kosher salt. Spread them evenly on the prepared baking sheet and roast in the oven for about 30 minutes, or until they are tender and slightly caramelized. The roasting process helps to concentrate their flavors.

5. Sauté Onions

While the potatoes roast, warm the remaining tablespoon of coconut oil in a medium saucepan over medium heat. Add the diced yellow onions and sauté them for about 5 to 7 minutes until they are soft and translucent.

6. Add Garlic and Spice Mix

Add the minced garlic and the Xinjiang Spice Mix to the onions, along with 1 teaspoon of kosher salt. Sauté for another 2 to 3 minutes to allow the spices to bloom and the garlic to become fragrant.

7. Add Crushed Tomatoes

Pour in the crushed tomatoes with their juices, stir well, and let the mixture simmer for about 10 minutes. This step helps to meld the flavors and reduce the acidity of the tomatoes.

8. Add Coconut Milk and Vegetable Stock

Stir in the unsweetened coconut milk and vegetable stock, then add the Scotch bonnet or habanero chile. Carefully add the roasted sweet potato and russet potato along with the mushrooms to the saucepan. Decrease the heat to low and let the stew simmer, partially covered, for about 30 minutes. This allows the stew to thicken and the flavors to fully develop.

9. Puree a Portion of the Stew

Once the stew has simmered, ladle a heaping cup of it into a blender and puree until smooth. Return the pureed portion to the saucepan. This step gives the stew a creamy, cohesive texture.

10. Adjust Seasoning

Taste the stew and season with additional salt if needed.

11. Add Haricots Verts

Stir in the halved haricots verts and let them cook for about 2 minutes, just until they are tender but still vibrant green.

12. Serve and Garnish

To serve, ladle the stew into bowls and garnish with fresh cilantro leaves. If you like a bit of extra heat, squeeze a few drops of the chile liquid from the Scotch bonnet or habanero over your stew. Enjoy your Caribbean-inspired cremini and sweet potato stew with a touch of exotic spice and comforting warmth!