I couldn’t deal with anything sweet potato for a few days, but I finally got over the hump. This recipe is really good. The warm spices pair well with sweet potatoes.
1 small onion, diced
4 cloves of garlic, minced
1 15 oz can of diced tomatoes with the liquid
1 bay leaf
4 whole cloves
1 teaspoon of cinnamon
1 teaspoon of cumin
1 tablespoon of cocoa powder
1/4 teaspoon of cayenne
1/4 cup of chili powder
Dash of nutmeg
1 teaspoon of vegan Worcestershire sauce
1/2 teaspoon of vinegar, I used apple cider
1 teaspoon of soy sauce
2 large sweet potatoes, cubed
Add everything except the potatoes to a large pot and add enough water to cover the contents with about 3 inches of water. Bring this to a simmer and let it cook for about 20 minutes.
Add the cubed potatoes and simmer until tender, about an hour or so depending upon how large you cut the potatoes. Stir every 15 minutes. Serve warm with chopped cilantro or green onion.