Rich, nutrient dense, sweet, savory, and spicy, this stew is the ideal comfort food.
Kira, I didn't peel the yams, just gave them a good scrub. While scrubbing some of the skin sloughed off but I didn't notice the peel in the end result as it cooks for a good amt of time & there's so many flavors/textures.Wow - sooo good! I bought these two rather large yams, having never actually cooked with them before. When I searched around for recipes I mostly found the usual yams baked in some sort of sweet sauce - honey, molasses etc.
I was so happy to find your recipe, I used cashew butter & crushed cashew topping and instead of the spices I actually used Patak's Vinaloo paste; it has all of the same spices plus a few others, just put a tablespoon or two in while sweating the onions/garlic & it was amazing. Blending half of the soup is key - it really develops such a creamy consistency when added back in.
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