Fuel for surfers take 2: Sweet potato stew recipe

Busylittlefoodie’s Grace Brady shares healthy recipe ideas for surf lovers (fuel for surfers).

Irish Surf Photo

Valentines Day Surfing in Ireland

Watching the latest Irish surf photos of Valentine’s weekend, my eyes were tricked into thinking that summer had already begun until I was brought back to reality as I checked water and air temps and realized just how necessary it was to share a recipe that was going to keep everyone warm once they got out of the water after surfing.

I know when you read stew you might think I’ve gone a little mad with visions of fluffy potatoes in your beef stew being replaced by some foreign object. Not the case my friends! This stew is the bomb because it ticks so many of the boxes I look for when I’m cooking something that’s going to fill me up, warm me up and and keep me going.

Unlike the plain, starch-laden spud, sweet potatoes are high fiber and low GI and so they give a slow release of energy and regulate our blood sugar levels so you don’t get that burst of energy and come crashing down like we talked about last time.

This stew is also incredibly yummy, reheats really easily and can be made in batches so can be cooked on the go too, which is very handy when you’re cooking in a hostel or don’t have much time. I roast off the sweet potato first before heading out. Then when I get back to the hostel/campsite/house, I just fry up the other ingredients, add the tomatoes and stock and I’m ready to go. Not only does it taste warming but the turmeric and cumin warm you right down to your toes. Try it. It will change your whole idea of a stew.

Stew Recipe-Sweet Potato

Surfer Recipes-Sweet Potato Stew


Makes enough for 4, more if you add rice/quinoa/couscous


1 large sweet potato (approx. 750g)
1 large red onion
4 cloves of garlic
2 Tablespoons cumin seeds
1 Tablespoon ground turmeric
1 Tablespoon ground cinnamon
1 can chopped tomatoes
1 can chickpeas
1 stock cube (not the cheap crap, go for organic or make your own)oil for frying and roasting (coconut oil is best)
salt and pepper to season
fresh herbs/sliced spring onion to top it off if you like


1) Preheat oven to 190 C.
2) Place a large roasting tray in the oven to heat up. Scrub the sweet potato but leave the skin on. Slice into circles, then into triangle shapes. Place on the tray with one or two teaspoons of coconut oil, 1 teaspoon of cumin seeds and salt and pepper and roast for 40 minutes until golden.
3) Meanwhile, in a pot, add thinly sliced red onion and crushed garlic, the rest of the cumin seeds, cinnamon and turmeric to 1 tsp of coconut oil and fry the onions until soft. Cover the onion mix with 1/2 cup of water and cover with a lid for five minutes to let the flavors release.
4) When the potatoes are done, add them to the pot with tomatoes, drained chickpeas, stock cube and 1 can measure of cold water. Cover with a lid and simmer on a low heat for 20 minutes.
Serve on its own, with some herbs on top or with rice/quinoa/couscous if you’re super hungry. This keeps in the fridge for up to four days.



If you’re camping or in a hostel and don’t have much time, roasting the potatoes before you get there and keeping them in a container is great. All you need to do is cook the onion and garlic mix and let it simmer away for 20 minutes while you have a nice warm shower after your surf in the evening. If this is a mid surf stew then make the whole thing up before you head out. The whole thing heats up in 10 minutes easily and keeps really well in a thermal flask.
For more great food inspiration visit Grace’s Blog: www.busylittlefoodie.blogspot.ie


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