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Sweet Potato Red Chile Stew with Pecan Pralines

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Sweet Potato Red Chile Stew with Pecan Pralines

Ingredients

  • 4 cups sweet potatoes, diced large
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 2 teaspoons minced garlic
  • 1/2 pound diced New Mexico beef (stew meat)
  • 1/4 cup New Mexico red chile powder
  • Water as needed
  • Salt and pepper to taste

Directions

  1. In a large soup pot over medium-high heat, add oil, onions, garlic, and beef.
  2. Sautee until beef is brown on all sides.
  3. Add red chile powder and cook, stirring constantly for 30 seconds.
  4. Add sweet potatoes and cover with water. Bring to a simmer and cook for 20 to 25 minutes.
  5. Garnish with pecan pralines (recipe below).

    Pecan Pralines

    Ingredients

    • 1 cup New Mexico pecans
    • 1 egg white
    • 1 tablespoon sugar
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon New Mexico red chile powder
    • 1/2 teaspoon salt

    Directions

    1. Preheat oven to 350 degrees. Whisk egg white and sugar until soft peaks are achieved.
    2. Add the remaining ingredients and mix thoroughly.
    3. Spread on a lightly oiled cookie sheet, and bake for 15 to 18 minutes.
    4. Allow to cool completely.