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HEART Insight:
doi: 10.1097/01.HEARTI.0000437030.17680.b4
Departments: The Hungry Heart: Taking It Slow

Turkey and Sweet Potato Stew

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This recipe is reprinted with permission from American Heart Association Healthy Slow Cooker Cookbook, Copyright © 2012 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

Serves 4; 1½ cups per serving • Slow cooker size/shape: 3- to 4½-quart round or oval

Slow cooking time: 5 to 6 hours on low plus 30 minutes on high, OR 2½ to 3 hours on high plus 30 minutes on high

Classic fall ingredients—sweet potatoes and turkey—are highlighted in this stew. The seasonings add a hint of heat to help chase away the chill of a cool evening.

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1 1-pound turkey tenderloin, all visible fat discarded, cut into 1-inch cubes

1¾ cups fat-free, low-sodium chicken broth

4 medium carrots, cut crosswise into medium slices

1 large Vidalia, Maui, Oso Sweet, or other sweet onion, coarsely chopped

2 medium sweet potatoes (10 to 11 ounces each), peeled and cut into 1-inch cubes

1 tablespoon dried minced garlic

1 teaspoon ground cumin

½ teaspoon curry powder

¼ teaspoon ground ginger

¼ teaspoon pepper

2 tablespoons all-purpose flour

2 tablespoons cold water

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In the slow cooker, stir together the turkey, broth, carrots, onion, sweet potatoes, garlic, cumin, curry powder, ginger, and pepper. Cook, covered, on low for 5 to 6 hours or on high for 2½ to 3 hours.

Put the flour in a small bowl. Pour in the water, whisking to dissolve. Quickly whisk into the stew and re-cover the slow cooker. If using the low setting, change it to high. Cook for 30 minutes.

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Nutrients per Serving

Calories 314

Total Fat 1.0 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 0.0 g

Cholesterol 70 mg

Sodium 210 mg

Carbohydrates 42 g

Fiber 8 g

Sugars 14 g

Protein 33 g

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Dietary Exchanges

2 starch, 3 vegetable, 3 lean meat

© 2013 by the American Heart Association